Beef Empanada + Black Bean Dipping Sauce by Rattaya Nagorski


These beef empanadas were so great and I became a huge fan. The recipe, from Bon Appetit, June 2011, also included black bean dipping sauce, but I thought the empanadas stood great on their own.

It was easy and quick. It could also be a snack or served with a salad or some sort of veggie casserole. In addition, I would maybe add a little spice to it.

Quick note: I only filled 2 sheets of puff pastry, yielding 8 servings, or 8 empanadas. The recipe suggested 12 empanadas.



  • 1 tbsp olive oil
  • 1/2 lb ground beef
  • 3 large garlic cloves, chopped
  • 1 tbsp tomato paste
  • 1 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 1/3 cup chopped fresh cilantro
  • Salt and ground black pepper
  • 1 1/2 packages frozen puff pastry (3 sheets)
  • 3 large egg yolks, beaten, for glaze


  • 1 15oz can black beans, drained, rinsed
  • 1 cup sour cream
  • 2 roma tomatoes, seeded, chopped, divided
  • 2 large scallions, chopped, divided
  • Salt and ground black pepper


For empanadas: Heat oil in a medium skillet over medium high heat. Add beef and garlic; cook, stirring often and breaking up into small pieces using a wooden spoon until beef is cooked, about 3 minutes. Add tomato paste, cumin, and cayenne. Reduce heat to medium; cook, stirring often, 4 minutes. Add cilantro, season to taste with salt and pepper. Let filling cool to room temperature. 

Preheat oven to 375°. Line 2 baking sheets with parchment paper.


Cut each puff pastry sheet into 4 squares for a total of 12 squares. Lightly brush edges of squares with glaze. Spoon filling into center of each, dividing equally. Fold edges over, forming triangles, and press to seal. Crimp edges with a fork. Divide triangles between prepared sheets. Brush tops with glaze.

Bake until tops are puffed and golden brown, about 20 minutes. 

For dipping sauce: Meanwhile, puree beans and sour cream in a blender until smooth. Transfer to a medium bowl. Stir in half of tomatoes and half of scallions. Season to taste with salt and pepper. Sprinkle remaining tomatoes and scallions over.