Paraguayan-Style Beef Empanadas with Spiced Tomato Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

Flaky empanadas filled with savory seasoned ground beef, served alongside a robust spiced tomato sauce inspired by Paraguayan flavors. This latin american-inspired beef ready in about 90 minutes blends all-purpose flour, cold and cubed unsalted butter, cold water into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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.

Ingredients

• 3 cups all-purpose flour
• 6 tbsp, cold and cubed unsalted butter
• 3/4 cup cold water
• 1 tsp salt
• 1 lb ground beef
• 1 medium, finely chopped yellow onion
• 2, minced garlic cloves
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 cup canned crushed tomatoes
• 1/4 tsp red chili flakes
• 1/2 cup, finely diced red bell pepper
• 2 tbsp, chopped fresh parsley
• 1, beaten for egg wash egg

Instructions

1. Step 1: To make the dough, combine 3 cups all-purpose flour and 1 tsp salt in a bowl. Cut in 6 tbsp cold cubed unsalted butter with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Gradually add 3/4 cup cold water, mixing gently until a smooth dough forms. Wrap in plastic wrap and chill for 30 minutes.
2. Step 2: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 finely chopped medium yellow onion and sauté for 5 minutes until soft. Add 2 minced garlic cloves, 1 lb ground beef, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Cook, breaking up the beef, until browned and cooked through, about 8 minutes. Stir in 1 cup canned crushed tomatoes, 1/4 tsp red chili flakes, and 1/2 cup finely diced red bell pepper. Simmer for 10 minutes until sauce thickens. Remove from heat and stir in 2 tbsp chopped fresh parsley. Let cool.
3. Step 3: Preheat oven to 375°F. Roll out dough on a floured surface to 1/8-inch thickness. Cut into 5-inch circles. Spoon about 2 tbsp beef filling onto each circle, fold dough over, and seal edges by pressing with a fork. Brush each empanada with beaten egg.
4. Step 4: Place empanadas on a parchment-lined baking sheet and bake for 25-30 minutes until golden brown and flaky. Serve warm with additional spiced tomato sauce for dipping.