Beef and olive Empanadas

(from Lucianolinda’s recipe box)

Source: Arkansas Democrat Gazette

Categories: Tex- Mex recipes


  • 1 lb. ground beef
  • 2 large red onions, thinly sliced or coarsely chopped1 large red bell pepper, julienned or coarsely chopped
  • 4 bay leaves
  • 3 Tbsp. beef base
  • 1/2 cup chopped, pimento-stuffed olives
  • 1/4 cup golden raisins
  • 1 1/2 tsp. cumin
  • 1/4 tsp. salt
  • 1 pkg. discos de empanadas, thawed
  • Peanut oil


  1. To make the filling: Cook beef, onions, bell pepper and bay leaves in medium over medium heat until beef is no longer pink and vegetables are oft, about 5 minutes. Add beef bae, olives, raisins, cumin and salt. Simmer, stirring occasionally, 20 minutes. Remove from heat; drain completely in colander. Let cool. Remove bay leaves.

  2. To make empanadas: Fill each pastry round with heaping tablespoon beef mixture. Fold pastry over into half-moon shape and crimp edges together lightly.

  3. Pour oil to depth of at least 2 inches in large heavy skillet or Dutch oven; heat to 350 degrees. Fry empanadas, several at a time, without crowding pan, until golden brown on each side, about 4 minutes. Drain on paper towels.

  4. makes 20 empanadas

Email to a friend | Print this recipe | Back