Crispy beef empanadas made with store-bought discs and a cumin-spiced ground beef, pepper and olive filling. Fried, baked or air fried; 10-12 in 65 minutes.
Prep
25 min
Cook
20 min
Total
65 min
Servings
10-12 empanadas
Optional — the recipe works without them.
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Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat.
Add diced onion, red bell pepper, and green bell pepper. Cook for 5-7 minutes until vegetables soften.
Stir in minced garlic, tomato paste, ground cumin, smoked paprika, cayenne pepper (if using), and dried oregano. Cook for 1-2 minutes until fragrant.
Pour in beef broth and simmer for 5 minutes. Remove from heat and stir in cilantro, olives, and raisins (if using).
Transfer filling to a bowl and let cool completely.
Lay thawed empanada discs on a lightly floured surface. Keep unused discs covered with a damp towel.
Prepare a small bowl with beaten egg for egg wash.
Place 1-2 tablespoons of cooled filling in the center of one half of a disc, leaving a border.
Moisten edges with egg wash or water.
Fold dough over filling to create a semi-circle and press edges to seal.
Crimp edges firmly with a fork or use the traditional repulgue method.
Repeat with remaining discs and filling.
Heat oil in a deep pot to 350-375°F (175-190°C).
Carefully place 2-3 empanadas into hot oil, avoiding overcrowding.
Fry for 3-5 minutes per side until golden brown and crispy.
Remove with slotted spoon and drain on paper towels.
Repeat with remaining empanadas and serve immediately.
Used in this recipe: Stainless Stock Pot Instant-Read Thermometer (Amazon, affiliate links)
300-350 kcal
Calories