Beyond Beef<sup>®</sup>

Beyond Beef®

Beef empanada filling:

1 lb Beyond Beef®

4 roasted sweet plantain, sliced

1 yellow onion, diced

2 to 3 garlic peeled, chopped

2 Tbsp red bell pepper, diced

2 Tbsp green bell pepper, diced

1 Tbsp oregano, fresh chopped

2 to 3 tsp ground cumin

½ cup cilantro leaves, fresh chopped

¼ tsp salt kosher medium classic

¼ tsp black pepper table ground

4 Tbsp olive oil


Homemade empanada dough (or use about 12-15 store-bought empanada discs):

3 cups all-purpose flour

¼ to ½ teaspoon of salt

¾ cup of unsalted butter  (plant-based options available)

1 egg or egg replacer

¼ to ½ cup of water, adjust as needed

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Beyond Beef®



Make the filling:

Heat oil in a 12″ skillet over medium-high heat

Season Beyond Beef® with salt and cook until brown, 3–5 minutes

Transfer Beyond Beef to a bowl, then set aside

Add bell peppers and onion to pan; cook until golden, 12–14 minutes

Add cumin, oregano, plantains, black pepper, then cook until fragrant, about 2 minutes.

Add cooked Beyond Beef to the bell pepper mixture, then mix.


Make the dough:

Heat water and butter in a 1-qt. saucepan over medium heat until the butter has melted, about 3 minutes then let cool slightly

Whisk flour and salt in a large bowl; make a well in the center of the flour mixture and slowly stir in the water and butter mixture and egg or egg replacer mixture until a wet dough form.

Using your hands, knead until the dough is smooth, about 2 minutes.

Wrap dough in plastic wrap; chill for 2 hours.


Make empanadas:

Divide dough into twelve 2″ balls. On a lightly floured surface, and using a rolling pin, roll out dough balls into 5″ circles.

Place about 3 tbsp of the filling in the center of each dough circle

Fold dough in half over the filling, forming a half circle, then use your fingers to gently press and seal the edges.

To make a “rope” around the edge, dog-ear one corner of the half circle. Move along the curved edge and pinch 1⁄2″ of dough next to the dog-ear, stretching it toward you, before folding it back so it overlaps the dog-eared edge.  Continue to pinch and fold the dough in 1⁄2″ sections, slightly overlapping each previous fold, until you reach the opposite corner.

Place empanadas on a baking sheet; bake at 375F until golden brown, 30–35 minutes, or fry in oil for 3 -4 min


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