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Beef Empanadas

Beef Empanadas

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Servings: 2
Recipe by: Frankie


For Filling:
1 slice white bread torn into pieces
1/2 lb cooked beef (see notes below)
1/4 cup chicken broth
3/4 cup red onion diced
1 hard boiled egg chopped
2 TBSP milk
1/2 tsp salt
1/2 tsp pepper
1 TBSP vegetable oil
2 garlic cloves peeled and chopped
1/2 tsp cumin
1/8 tsp cayenne pepper
1/4 cup green olives chopped
2 tsp apple cider vinegar
For Dough:
2 cups all purpose flour
1/2 TBSP sugar
1/2 cup cold water
6 TBSP chilled butter cut in one inch pieces
2 TBSP vegetable oil
Serve with a chimichurri sauce


For Filling:
1. In a large bowl mix the bread, milk, salt and pepper until a paste is formed. Add beef to mixture.

2. Heat oil over medium heat. Add onions and saute for 5 minutes stirring frequently. Add garlic, cayenne and cumin. Stir and cook for 1 additional minute.

3. Turn heat to low. Add chicken broth and beef mixture and simmer for 5 minutes or until moist but not wet.

4. Place the combined mixture back in the large bowl and let cool about 10 minutes.

5. Add egg, olives, cider vinegar and salt and pepper to taste. Cover bowl and refrigerate for at least 1 hour.

For Dough:
1. Add 1 1/2 cups flour, salt, sugar and butter to a food processor or blender and mix for about 10 seconds.

2. Add remaining flour and mix about 2 to 3 seconds longer. Mixture should be like a sand consistency.

3. Empty mixture into a large bowl. Add the cold water and mix with hands until dough is tacky and comes together.

4. Divide dough into 6 equal balls. Place dough balls on a plate and cover with plastic wrap. Refrigerate the dough for 1 hour.

To Assemble:
1. Place a baking sheet in the oven and preheat oven to 425 degrees F.

2. On a floured surface roll each dough ball into a 6 inch circle. Place 1/3 cup of beef mixture in the center.

3. Brush sides of dough with a little water. Fold dough in half to form a half circle. Press edges with a fork to seal.

4. Repeat with remaing dough and beef mixture.

5. Pull out preheated baking sheet from the oven and spread on 1 TBSP oil. Place the empanadas and the baking sheet and brush the tops with 1 TBSP oil.

6. Place empanadas in the oven and bake for 25 to 30 minutes.

7. Let sit for 5 minutes and serve.

Notes & Tips

Cooked ground beef or cooked shredded beef can be used.
This particular recipe used shredded top round roast.

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