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Active Time
1 hr
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Total Time
1 hr
The exquisitely fragrant beefy filling in our take on these classic Central and South American pastries draws on a number of influences—Chilean, Puerto Rican, and Argentinean. Traditionally eaten as street food, empanadas are ideal for snacking on the go but are just as satisfying to sit down to for a simple dinner.
Ingredients
Makes 10 empanadas
Step 1
Cut each egg crosswise into 10 thin slices.
Step 2
Cook onion in olive oil in a heavy medium skillet over medium heat, stirring frequently, until softened. Add garlic, cumin, and oregano and cook, stirring, 1 minute. Stir in beef and cook, breaking up lumps with a fork, until no longer pink, about 4 minutes.
Step 3
Add raisins, olives, 1/2 teaspoon salt, 1/4 teaspoon pepper, and tomatoes with reserved juice, then cook, stirring occasionally, until liquid is reduced but mixture is still moist, about 5 minutes. Spread on a plate to cool.
Step 4
Preheat oven to 200°F with rack in middle.
Step 5
躺着一张大的塑料包装抑制了我们rk surface (to help keep plastic in place), then roll out an empanada disk on plastic wrap to measure about 6 inches. Place 3 tablespoons meat mixture on disk and top with 2 slices of egg. Moisten edges of disk with water and fold over to form a semicircle, then crimp with a fork. Make more empanadas in same manner.
Step 6
Heat 3/4 inch vegetable oil in a deep 12-inch skillet over medium heat until it registers 360°F on thermometer. Fry empanadas, 2 or 3 at a time, turning once, until crisp and golden, 4 to 6 minutes per batch.
Step 7
Transfer to a shallow baking pan and keep warm in oven. Return oil to 360°F between batches.
Empanadas can be brushed with oil and baked on an oiled baking sheet in a 425°F oven until golden, about 10 minutes. (They will not be as crisp as fried empanadas.)
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Reviews (65)
Back to TopFound a package of frozen pastry disks in my freezer from a trip to my favorite Mexican market. Recipe is good (substituted diced dried apricot for the raisins and added an extra clove of garlic). Next time I would amp up the spices and make a side sauce - a maybe a tomato or chimichurri. My bake time was more than twice that indicated in the recipe. Also not sure I would bother with the egg.
einer21
Hilliard, OH
2/12/2020
I add a pinch of cloves and cinnamon to bring out the flavor- but not too much! The only thing that would make them better is if someone else made this recipe for me!
arichman
Boston, MA
9/20/2017
Empañado means foggy, yes, but more in the sense of a window that gets foggy from condensation. It also means "diapered," which might make a little more sense. :) Can't wait to make these, found a dough recipe in the local paper that starts with cornstarch and unsalted butter, blended then incorporated into flour, white vinegar, etc.
NeilMcC
Annandale, Virginia
12/7/2014
Excellent. We made our own dough http://www.myrecipes.com/recipe/masa-de-empanadas-empanada-dough-10000000689975/ and baked instead of frying. We have made them twice:)
kbrownhk
Hong Kong
1/11/2014
This was really good. Not to salty, and a touch of sweetness. I used golden raisins, and I baked the empanadas instead of frying them. Used the dough found on this website.
MadamelaChef
France
10/23/2013
mmmmmm! sooo good! these are really great empanadas. my mom makes these allthe time.
bigpotato
atlanta, GA
9/9/2013
Few observations in this recipes.is not empañadas is Empanadas. Each province of Argentina has its own version like Cordoba use mashed potatoes. The one describe here is like from Buenos Aires or Porteñas.about eggs wash,not oil, is used if you want to bake them so they become golden brown. The ones you fry takes a little more oil without egg wash. At "Fiesta" or ethnic groceries store you'll find 2 brands of dough "gauchito" from Argentina and Goya Mexican tape dough
Cesare
Texas,born Argentina
4/11/2013
I love this recipe! I often use ground turkey instead of beef and bake the empanadas rather than fry them.
bonisteel
1/2/2013
Made this recipe using a package of prepared pie crusts by cutting each crust into 5 pieces and rolling them out on plastic wrap. Baked the empanadas on parchment paper (crusts were thin)at 425 degrees for about 25 minutes. Worked very well, were good with a salad for dinner and unheated as a take along lunch with fruit. I also remembered (and found) Picadillo Turnovers or Empanadas de Picadillo in an old Sunset Mexican Cookbook, Lane Publishing, 1971. The filling was very similar and included slivered almonds, no hard cooked egg and prepared pie crusts were used. My notes reminded me that they too were very good.
marysl
Eagle, ID
9/19/2012
Press one for English!
Anonymous
mexico
9/13/2012
Can't wait to prepare "Beef Foggies" It's "empanadas" , not "empañadas" The speller does not catch because "empañadas" is a word that exists. It means "foggy"
pmudoy
Minneapolis, MN
9/13/2012
I would love to make these. However, I have never seen frozen empanadas dough. It would've been great to include a recipe for the dough. I find the baked empanadas are much less greasy.
margcruz54
9/13/2012
I don't know about the recipe... but empañada means tarnished or foggy. I believe the title of the recipe should be Empanadas as in the content of the recipe.
ymcnellis
Puerto Rico
9/13/2012
Found a mold so decided to make empanadas. Used the dough recipe from epicurious. It was perfect. I followed everyone's advise and doubled the onion, garlic, cumin and oregano. Aside from that, followed everything else. The dough was light and flaky. The filling just right. Baked only a few and froze the rest. These empanadas are better than those sold at the store. Definitely a keeper.
vmansour
Pacifica, CA
2/6/2012
And yes, it is simply "empanada", with no ñ.
Kablammy
Wild Wild Midwest
10/28/2011
