Go Back

Beef Empanada Recipe

The cranberries and green olives in these baked empanadas really bring the dish full circle. 
Print Recipe
Prep Time 55 mins
Cook Time 45 mins
Total Time 1 hr 40 mins
Course Appetizer
Cuisine spanish
Servings 24 Small empanadas

Ingredients
  

  • 2 Sheets Puff pastry, defrosted
  • 4 Tbsp Flour For dusting/rolling
  • 1 Lb Ground beef
  • 1 Small onion Chopped
  • 1 Small red pepper Chopped
  • 3 Tbsp Cumin
  • 1 Tbsp Paprika
  • 1 Tbsp Oregano
  • 1/4 Tsp Cayenne
  • 3 Tbsp Olive oil
  • Salt & pepper to taste
  • 1/4 C Dried cranverries Set aside
  • 1/4 C Chopped green olives Set aside
  • 1 Egg Beaten Set aside

Instructions
 

  • Heat a sauté pan with 2 tbsp olive oil. 
  • Sauté onion and red pepper until soft, about 5-7 minutes. Add 2 tbsp of oil, and cook beef with spices until browned, about 10 more minutes. 
  • Allow mixture to cool completely. 
  • Meanwhile, roll out pastry on a floured surface. Using a large cookie cutter or a glass with a wide rim (about 3-4”), cut 24 rounds. 
  • Place 1 tbsp of mixture in the rounds and top with cranberries and olives. 
  • Using some water, draw a border around the edges of the dough to create a seal. Fold empanadas in half using a fork to finish the seal. 
  • Allow prepared empanadas to chill in the refrigerator for 30 minutes. 
  • Preheat oven to 375°. 
  • Bake empanadas for 25-30 minutes.