Beef Empanadas Recipe

8 months ago

Beef Empanadas

Isn’t it great when you can just take your meal wherever you want? This is the idea behind the beef empanadas–a meaty filling is stuffed inside pastry shells so you can have your favorite dish anywhere. This version, though is not the usual Filipino empanada that we are all familiar with. This dish actually origins that’s from the other side of the world. Learn how to make this classic Latin American dish here.


Beef Empanada



Olive oil

2 Large Onions, chopped finely

½ kilo Ground beef

1 tsp Paprika

1 cup Raisins

1/4 cup Pitted green olives, chopped

2 Hard boiled eggs

*Red pepper flakes (optional)

Salt and pepper



4 cups All-purpose flour

1 tsp Salt

3 tsps Sugar

1 1/2 cups Butter

1/2 cup Milk

2 Eggs


1 egg, beaten + 2 Tbsps water to make egg wash


  1. Place olive oil in a saucepan on a stove top and turn on to medium. Add the onions and cook for one minute.
  2. Add ground beef and continue to cook for about 10 minutes. Add paprika, raisins, olives, hard boiled egg, red pepper flakes, and salt. When the ground beef is cooked, turn off the heat and let cool.
  3. Meanwhile, prepare the pie crust:  Sift flour into a bowl. Stir in the salt and the sugar.
  4. Blend the butter and shortening into the flour mixture with a pastry cutter or with two knives, until well-blended.
  5. Whisk the eggs with milk. Stir in the egg mixture a little at a time until the dough starts to come together smoothly. Keep kneading the dough, adding water if necessary, until the dough is smooth.
  6. Cover the pastry dough with plastic wrap and refrigerate for about an hour to allow the dough to rest. This step makes the dough more pliable and easier to work with.
  7. Preheat oven to 350 F. Turn dough out onto a floured surface, and roll into about 1/8 inch thick. Cut into the circles, using a round cookie cutter.
  8. Take about 1-2 tablespoons of the meat filling and fill one half of the circle. Brush outer edge of the pastry dough with eggwash. Fold the pastry and press edges to seal. Crimp edges or seal with the tines of a fork. Brush tops with more eggwash. Bake at 350 degrees for 30-40 minutes until golden brown.
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