CN Cookbook: Beef Empanadas

Not the quickest recipe on here, but certainly delicious. They freeze really well, so they're a great make-ahead meal or hearty snack. Original recipe post found here:


2 hard-boiled eggs, peeled and chopped

1/2 medium onion, finely chopped

1 tbs. olive oil

1 garlic clove, finely chopped

1 tsp. ground cumin

3/4 tsp. dried oregano

Pinch of cayenne pepper (or a few dashes of your favorite hot sauce)

3/4 lb. ground beef (if i have a pound of beef, I usually just use all of it)

2 tbs. raisins (optional, but delicious)

1 1/2 tbs. pimiento-stuffed olives, chopped

1 (14 oz) can whole tomatoes in juice, drained (reserve 2 tbs. juice) and chopped

1 package frozen empanada pastry discs, thawed


1. Cook onion in olive oil in a heavy medium skillet over medium heat, stirring frequently until softened. Add garlic, cumin, oregano, and cayenne (or hot sauce) and cook about one minute. Stir in ground beef and cook until no longer pink.

2. Add raisins, olives, 1/2 teaspoon salt, 1/4 teaspoon pepper, and tomatoes with reserved juice, then cook until liquid is mostly gone (about five minutes--don't let it dry out.) Stir in hard-boiled egg. Spread mixture on a plate or pan to cool.

3. Separate the empanada discs on your work surface (you can do one at a time.) Place about three tablespoons of the meat mixture on each disc. Moisten the edges of the discs with water (just use your finger dipped in water) and fold the disc over to form a half-circle. Use the tines of a fork to seal the edges.

4. Lightly brush the empanadas with egg wash, then cook in a 400 degree oven for about 25 minutes, or until golden brown.

To freeze: If you'd like to make these ahead, complete steps 1-3. Then wrap and seal the empanadas in your freezer. To eat, bake in oven as instructed above, you just may have to add a few minutes to the baking time.

If you'd like to make your own dough/can't find the discs, there is also a homemade dough recipe at the link above, as well as a link to a recipe for chicken empanadas, which I haven't tried.

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