Beef Empanadas

Beef Empanadas




20 min


1 min


ground beef 1 lb
diced onion 1 medium
sliced green olives 1/2 cup
raisins 1/2 cup
minced garlic 2-3 cloves
dried oregano 1 tsp
cumin 1 tsp
cloves 1/2 tsp
tomato paste 2 tbsp
salt and pepper to taste
store bought refrigerator pie crust or homemade crust enough for 2 pies.
egg 1
water 1 tbsp

These Beef Empanadas are stuffed with flavorful ground beef, briny green olives, and sweet, plump raisins all wrapped in a flaky crust, and baked in the oven. They are great for a simple supper or as an appetizer.

    1. Put your ground beef in a skillet and begin to cook it over medium high heat breaking it up as it cooks.
    2. When the meat is about 1/2 way cooked add your diced onion, minced garlic, oregano, cumin, and cloves. You want the spices to cook into the meat and become more flavorful. 


  1. Just when the meat is finished stir in your raisins and olives. I used a mixture of raisins, but any will do. I also used these olives. Taste and season with salt and pepper. Turn the heat off and let the mixture cool down. If you want, you can even make this part in advance and pop it in the fridge. 
  2. Get out your pie crust. Yes, it does come pre-rolled, but you will need to press it out a little bit more. If you don’t have a rolling pin simply use a glass. You want the dough about 1/4 inch thick. I’m a huge proponent of homemade food, but I detest making homemade pie crust. It never works for me. So I always buy the pre-made refrigerated kind.
  3. You can make the empanadas in various sizes depending on your needs. I made small ones. I used the top of a glass to cut mine out. If you want them larger, go for it! Cut out as many circles as you can. 
  4. Carefully pick up a circle of dough and spoon the meat mixture into the center. Then fold it over and crimp the sides with your fingers. Lay the completed empanada on your baking stone or greased baking sheet. In my small circles I used about 2 tbsp of the meat mixture. 
  5. Repeat the process until all the circles are filled. Then re-roll out the dough and repeat the process once more.
  6. Keep repeating until the meat mixture is gone as well as the dough. I made about 30 small ones with a 3 in diameter glass. You can stop and refrigerate these at this time if you desire as well.  It works great to make them ahead of time and bake them just as your company is arriving.
  7. Beat 1 egg and 1 tbsp of water together.
  8. Brush the completed empanadas with the egg mixture. 
  9. Put them in a 425 degree oven for 20-25 minutes. You want the pastry to be golden and flaky.





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