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Beef Empanada Recipe

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4
Author: Vanjo Merano


  • >>Filling:
  • 1 lb. ground beef 85% lean
  • 1/2 cup raisins
  • 1/2 cup green peas
  • 1 small yellow onion minced
  • 1/2 cup beef broth
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon granulated white sugar
  • 2 tablespoons cooking oil
  • >>Dough:
  • 3 cups AP flour
  • 1 cup cold unsalted butter cut into 8 parts
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons granulated white sugar
  • 6 tablespoons ice cold water
  • 3 cups cooking oil for frying


  • Make the filing by heating 2 tablespoons of cooking oil in a pan.
  • Saute the onion and then add the ground black pepper.
  • Put-in the beef and then cook for 5 minutes.
  • Add the raisins, paprika, sugar, and salt. Stir and then pour-in the beef broth.
  • Cover and then simmer for 10 to 15 minutes.
  • Remove the cover and let the liquid evaporate.
  • Add the green peas.Stir and then cook for 2 minutes.
  • Turn-off the heat. Set aside.
  • Prepare the dough by placing the salt, AP flour, baking powder, and sugar in a mixing bowl. Use a wire whisk to mix the ingredients.
  • Put the butter pieces in the mixing bowl along with the cold water. Mix using a pastry blender. If you don't have one, use 2 kitchen knives instead. You should mix like you are cutting the dough in several pieces.
  • Grab about 3 tablespoons of the mixture and then shape it into a ball. do this until all the dough is consumed.
  • Refrigerate the dough balls for about 20 to 25 minutes.
  • Flatten the dough ball by gently pressing the center with your hand against a clean flour-dusted flat surface. Use a rolling pin to spread the dough and make a flat circle about 4 to 5 inches in diameter.
  • Arrange about 4 to 5 tablespoons of filling in the middle of the dough. Lock the edges by folding or by pressing the tip of a fork in both sides.
  • Meanwhile, heat about 2 to 3 cups of oil in a cooking pot. Deep fry the empanadas for about 3 to 5 minutes or until the color turns golden brown.
  • Remove from the cooking pot and then arrange in a plate lined with paper towels. Let the excess oil drip-off.
  • Transfer to a serving plate.
  • Serve. Share and enjoy!


Serving: 4g