Spicy Dominican-Style Beef Empanadas with Sofrito and Ají Pepper

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

Flaky empanadas filled with a savory, spicy Dominican beef mixture infused with sofrito and ají pepper, perfect for a flavorful snack or appetizer. This caribbean-inspired snacks ready in about 65 minutes turns all-purpose flour, (1 stick), cubed cold unsalted butter, cold water into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 320 calories and feeds 8, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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
• 1/2 cup (1 stick), cubed cold unsalted butter
• 3/4 cup cold water
• 1 tsp salt
• 1 lb ground beef
• 2 tbsp olive oil
• 1/4 cup (Dominican onion, bell pepper, garlic blend) sofrito
• 1 small, finely chopped ají pepper
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp (for dough seal) water
• for frying vegetable oil

Instructions

1. Step 1: To make dough, combine 3 cups all-purpose flour and 1 tsp salt in a large bowl. Cut in 1/2 cup cold cubed unsalted butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
2. Step 2: Gradually add 3/4 cup cold water, mixing until a smooth dough forms. Wrap in plastic and refrigerate for 30 minutes.
3. Step 3: Meanwhile, heat 2 tbsp olive oil in a skillet over medium-high heat. Add 1 lb ground beef and cook for 5-7 minutes until browned.
4. Step 4: Stir in 1/4 cup sofrito, 1 small finely chopped ají pepper, 2 tbsp tomato paste, 1 tsp ground cumin, 1/2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Cook for another 5 minutes until fragrant and well combined. Remove from heat and let cool.
5. Step 5: Roll out dough on a floured surface to 1/8-inch thickness and cut into 5-inch circles.
6. Step 6: Place 2 tbsp beef filling in the center of each circle. Brush edges with 2 tbsp water and fold dough over to form a half-moon. Press edges firmly to seal, crimping if desired.
7. Step 7: Heat vegetable oil in a deep skillet to 350°F. Fry empanadas in batches for 3-4 minutes per side until golden and crisp. Drain on paper towels and serve warm.