Recipes from the Grapevine Cottage

Recipes --> Appetizers --> Beef Empanandas

Beef Empanadas

I developed a taste for these on a trip to South America last year, so Linda and I spent two Sundays trying to duplicate the delectable meat pies. We think they would make a perfect hors-d'oeuvre for any party.

Makes 20



1/2 large onion, diced
2 garlic cloves, minced
1 pound ground sirloin or chuck
1/3 cup golden raisins
3 tablespoons chopped pimento stuffed green olives
1/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 cayenne pepper
2 tablespoon tomato paste
1 cup petite diced tomatoes, drained
2 hard boiled eggs, sliced
olive oil
salt & pepper to taste
frozen empanadas disks, thawed*
1 beaten egg plus 1 tablespoon milk


Saute garlic and onion in olive oil in large skillet, stirring frequently until golden. Add beef, salt and pepper to taste, and brown. Add raisins, olives, tomatoes and tomato paste, mixing well over medium heat. When incorporated (about 4 minutes), add spices and continue to cook for 5 minutes.

Arrange thawed demand pastry on baking sheet. Spread about 1-2 tablespoons of meat mixture in middle of disc. Place 1 slice of boiled egg on top and fold over, pressing edges together. Using a fork, press around the edges of each disk. Brush top with egg wash. Bake in 375 degree oven for about 25 minutes, or until nice golden shade.

*We tried making our own dough the first time....we think we're pastry didn't turn out all that well. So I talked with a Cuban acquaintance who called an Argentine friend who told him that we could buy the Goya brand of frozen empanada disks at international markets throughout the city.