Beef Empanadas

Name: Beef Empanadas
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 lb ground beef (85/15); 1 onion, diced; 2 cloves garlic, minced; 1 tsp ground cumin; 1 tsp smoked paprika; 1/4 cup raisins, chopped (optional); 1/4 cup green olives, chopped; 2 hard-boiled eggs, chopped; Salt and pepper to taste; 12 empanada dough discs; 1 egg, beaten, for egg wash

6 servings30 min prep25 min cookEasy

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The Story Behind It

The Tale of Beef Empanadas

Story updated September 18, 2026

Empanadas descend from Spanish and Portuguese stuffed pastries, themselves likely influenced by Middle Eastern hand pies introduced to Iberia under Moorish rule. Spanish colonizers brought empanadas to Latin America, where they were adapted with local ingredients and became a regional staple.

Ingredients

Scale:· 6 servings

1 lb ground beef (85/15)
1 onion, diced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
1/4 cup raisins, chopped (optional)
1/4 cup green olives, chopped
2 hard-boiled eggs, chopped
Salt and pepper to taste
12 empanada dough discs
1 egg, beaten, for egg wash

Instructions

1Preheat the oven to 400°F and line a baking sheet with parchment paper.
2Brown the ground beef with the onion in a skillet over medium-high heat for 6-7 minutes.
3Add the garlic, cumin, and smoked paprika, and cook for 1 minute, then remove from heat and stir in the raisins, olives, and chopped eggs; season with salt and pepper and let cool slightly.
4Spoon about 2 tablespoons of filling onto the center of each empanada disc.
5Fold the dough over the filling to form a half-moon shape and crimp the edges firmly with a fork to seal.
6Arrange on the baking sheet, brush with the beaten egg, and bake for 20-22 minutes until golden brown.

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