Chilean Beef Empanadas with Peppery Onions

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Flaky pastry pockets filled with spiced ground beef and caramelized onions, baked until golden for a perfect handheld meal. This Chilean-inspired quick recipe (dairy-free), ready in about 65 minutes, pairs all-purpose flour, cold unsalted butter, ice water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 20 min Serves 12 Chilean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a food processor, pulse 2 cups all-purpose flour with 1/2 teaspoon salt until combined. Add 1/2 cup cold unsalted butter and pulse until pea-sized crumbs form. Gradually add 1/4 cup ice water until dough comes together, then form into a disc and refrigerate for 30 minutes.
  2. Step 2: Heat 2 tablespoons olive oil in a skillet over medium-high heat. Sauté 1/2 cup finely diced yellow onion and 2 minced garlic cloves for 5 minutes until golden. Add 1 pound ground beef, breaking it apart, and cook for 8 minutes until browned. Stir in 1/2 cup diced tomatoes, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon red pepper flakes. Simmer for 3 minutes until liquid evaporates.
  3. Step 3: Preheat oven to 375°F. Roll chilled dough into 1/8-inch thickness on a floured surface. Cut into 6-inch circles. Place 3 tablespoons filling in the center of each circle, fold over, and crimp edges with a fork. Place on a parchment-lined baking sheet. Bake for 20 minutes until deep golden brown.

Frequently asked questions

How long does Chilean Beef Empanadas with Peppery Onions take to make?

Total time is about 65 minutes (45 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chilean Beef Empanadas with Peppery Onions?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Chilean Beef Empanadas with Peppery Onions?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chilean Beef Empanadas with Peppery Onions for a different number of people?

The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Chilean Beef Empanadas with Peppery Onions dairy-free?

Yes — this recipe is tagged dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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