Spicy Dominican-Style Beef Empanadas with Sofrito

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

Flaky baked empanadas filled with seasoned ground beef cooked with classic Dominican sofrito and a hint of heat. This caribbean-inspired beef ready in about 80 minutes pairs all-purpose flour, cubed cold unsalted butter, cold water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 6, 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.

Ingredients

• 2 cups all-purpose flour
• 6 tbsp, cubed cold unsalted butter
• 1/3 cup cold water
• 1/2 tsp salt
• 1 lb ground beef
• 2 tbsp olive oil
• 1 small, finely chopped onion
• 1/2, finely chopped green bell pepper
• 3, minced garlic cloves
• 2 tbsp tomato paste
• 1, seeded and minced jalapeño pepper
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley
• 1, beaten (for egg wash) egg

Instructions

1. Step 1: To make dough, combine 2 cups all-purpose flour and 1/2 tsp salt in a bowl. Cut in 6 tbsp cold unsalted butter using a pastry cutter or fingers until mixture resembles coarse crumbs. Gradually add 1/3 cup cold water, mixing until dough forms a ball. Wrap in plastic and refrigerate for 30 minutes.
2. Step 2: Meanwhile, heat 2 tbsp olive oil in a skillet over medium heat. Add 1 small finely chopped onion, 1/2 finely chopped green bell pepper, and 3 minced garlic cloves. Sauté for 4-5 minutes until softened and fragrant.
3. Step 3: Add 1 lb ground beef, breaking it up with a spoon. Cook until browned, about 6 minutes. Stir in 2 tbsp tomato paste, 1 minced seeded jalapeño, 1 tsp ground cumin, 1/2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Cook for 5 more minutes until mixture thickens. Remove from heat and stir in 2 tbsp chopped fresh parsley. Let cool.
4. Step 4: Preheat oven to 375°F. Roll out dough on a floured surface to 1/8-inch thickness. Cut into 6-inch circles. Spoon about 2 tbsp beef filling onto center of each circle. Fold dough over and crimp edges with a fork to seal.
5. Step 5: Place empanadas on a baking sheet lined with parchment paper. Brush tops with 1 beaten egg. Bake for 25-30 minutes until golden brown. Serve warm.