A delightful twist on traditional empanadas, these baked beef turnovers are light, flavorful, and easy to prepare.
Heat a saucepan over medium heat and sauté the onion until softened.
Chop the onion finely to ensure even cooking.
Add the ground beef, salt, cumin, allspice, and black pepper to the pan. Cook until the beef is browned.
Break up the beef into small pieces for a consistent texture.
Stir in the garlic, cilantro, and tomato paste. Cook for an additional 2 minutes.
Ensure the tomato paste is well incorporated for a rich flavor.
Preheat the oven to 375°F and line a baking sheet with parchment paper.
Preheating ensures even baking.
Cut the pastry sheets into squares and place a spoonful of the beef mixture in the center of each.
Do not overfill to prevent the turnovers from bursting.
Fold the pastry over the filling to form a triangle and seal the edges with a fork.
Brush the edges with water to help seal them.
Brush the tops with beaten egg and place on the prepared baking sheet.
The egg wash gives the turnovers a golden finish.
Bake in the preheated oven for 15-20 minutes or until golden brown.
Rotate the baking sheet halfway through for even browning.
Serve warm, garnished with additional cilantro if desired.
Pair with a dipping sauce for added flavor.
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