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Classic Beef Empanadas

Close-up of three golden-brown baked empanadas stacked on a white plate, showcasing their crimped edges.
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Bake or fry these savory beef empanadas with a flaky crust and a well-seasoned Latin-style filling. Perfect for parties or a make-ahead meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 cup chopped pimento-stuffed green olives
  • 1/4 cup raisins (optional)
  • Salt and freshly ground black pepper to taste
  • 1 package (14 ounces) refrigerated pie crusts, or homemade empanada dough
  • 1 egg, beaten (for egg wash)

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add minced garlic, cumin, oregano, and cayenne pepper (if using) and cook for 1 minute more until fragrant.
  3. Stir in the chopped olives and raisins (if using). Season with salt and pepper to taste. Remove from heat and let the filling cool completely.
  4. Preheat your oven to 375°F (190°C) if baking, or prepare oil for frying.
  5. If using pie crusts, unroll them and cut out 5-6 inch circles. If using homemade dough, roll it out and cut circles.
  6. Place about 2-3 tablespoons of the cooled beef filling onto one half of each dough circle, leaving a small border.
  7. Moisten the edges of the dough with water. Fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly to seal. Crimp the edges with a fork or by folding them over to create a decorative pattern.
  8. Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg wash.
  9. Bake for 20-25 minutes, or until golden brown and puffed. If frying, carefully place empanadas in hot oil (350°F/175°C) and fry for 3-4 minutes per side, until golden brown.
  10. Let cool slightly before serving.

Notes

  • For make-ahead convenience, you can freeze uncooked empanadas on a baking sheet until solid, then transfer them to a freezer bag. Bake or fry directly from frozen, adding a few extra minutes to the cooking time.
  • Serve with your favorite dipping sauce, such as salsa or aji amarillo.
  • You can substitute ground chicken or pork for the ground beef.

Nutrition

Find it online: https://kitchenslang.com/empanadas-recipe-beef-latin-filled-pastries/