Beef Empanadas

Prep Time: 5-10 minutes
Servings: 10-12
Cooking Time for Dough: 1 hour for dough
Cooking Time for Empanadas: 4 minutes

Tools Needed: Deep Fryer or deep skillet, paper towel, mixing bowl, dough roller

Tip: You can purchase pre-made empanada discs or pizza dough to make the discs. They need to be the size of a least a CD or DVD.

Tip: If you choose to bake, brush empanadas with egg wash and bake until golden (20-30 min) @ 350 degrees

Tip: To make pastelitos use 2 discs. Instead of bending one disc, use one for the bottom and one for the top. Brush the edges with egg wash, milk or water. Secure tightly by crimping with a fork all around the edges

4 cups of pre-sifted flour
2 eggs
½ teaspoon of salt
2 teaspoon of baking powder
½ cup of melted butter
½ cup of water

Picadillo (Meat Filling)
1 lb of ground beef
¼ teaspoon of freshly ground black pepper
2 tablespoon of wine
½ red bell pepper, finely chopped
1 onion, finely chopped
3 cloves of garlic, finely chopped
¼ teaspoon of black pepper
½ chicken bullion
A pinch of salt
¼ cup raisins
¼ cup of water
1 teaspoon of tomato paste


In a mixing bowl, pour flour. Make a hole in the center and pour the eggs, salt, baking powder and butter. Blend well. Add water in small quantity, occasionally to make a ball

Make 2" balls, wrap it in plastic and place in refrigerator for 1 hour

Flatten the ball into a disc the size of a CD or DVD with a dough roller. Make sure you dust the surface with flour to prevent sticking. Set aside

In a large skillet, heat oil and brown the meat. Add the onions, pepper,  black pepper, chicken bouillon, salt, wine and water

Cook for 20 minutes. Let cool. Add the raisins to the meat and mix well

Stuff each disc with a spoonful of meat mixture. right inn the center

Brush edges with water and bend. Press tightly with a fork to crimp it.

Deep fry until golden, for about 2-4 minutes each side or  bake for  20-30 minutes @ 350 degrees

Serve warm with avocado dip or sour cream

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