Empanadas de Carne

Empanada comes from the Spanish empanar, to wrap in dough—a portable favorite across Latin America. These carne versions tuck spiced ground beef, sweet peppers, and briny olives into flaky baked pastry, ready for a make-ahead family dinner.

Serves 4

Estimate for one serving

• 520 cal
• 28g protein
• 42g carbs
• 27g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 1 lb ground beef (80/20)
• 1 medium onion
• 1/2 green bell pepper
• 3 garlic cloves
• 2 tbsp tomato paste
• 1/3 cup beef broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/2 tsp ground black pepper
• 8 green olives (pitted)
• 1/4 cup raisins (optional)
• 2 hard-boiled eggs
• 12 empanada dough discs (frozen, thawed)
• 1 egg (for egg wash)
• 2 tbsp olive oil
• 3/4 tsp kosher salt

Instructions

1. 1Peel and finely chop the onion and green bell pepper. Mince the garlic cloves. Chop the olives and hard-boiled eggs into small pieces. Set aside.
2. 2Heat olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper. Cook for 4-5 minutes until softened.
3. 3Add the minced garlic and cook for 1 minute until fragrant.
4. 4Add the ground beef to the skillet. Break it up with a spoon and cook for 5-6 minutes until browned and no longer pink. Drain excess fat if needed.
5. 5Stir in tomato paste, cumin, smoked paprika, oregano, black pepper, and salt. Cook for 1 minute to toast the spices.
6. 6Pour in beef broth. Simmer for 4-5 minutes until most liquid has evaporated and the mixture is thick but still moist.
7. 7Remove from heat. Stir in the chopped olives, raisins (if using), and chopped hard-boiled eggs. Taste and adjust salt if needed. Let the filling cool completely (can be made 1 day ahead and refrigerated).
8. 8Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
9. 9Place one empanada disc on a clean surface. Spoon about 2 heaping tablespoons of cooled filling into the center. Avoid overfilling.
10. 10Fold the disc in half over the filling to form a half-moon. Press the edges together, then crimp with a fork to seal tightly. Repeat with remaining discs and filling.
11. 11Beat egg with water. Brush the tops of each empanada lightly with the egg wash. This gives a golden color.
12. 12Bake for 18-22 minutes until the crust is golden brown and crisp. Let cool 5 minutes before serving. Serve with chimichurri, salsa, or hot sauce if desired.