Onion-free Contains garlic

Baked Beef Empanadas with Olives and Raisins

Flaky, golden hand pies filled with cumin-spiced ground beef, briny green olives, sweet raisins and egg. Baked instead of fried, and they freeze beautifully.

Prep
40 min
Cook
30 min
Total
1 hr 10
Serves
8
Illustration of Baked Beef Empanadas with Olives and Raisins, drawn from its ingredients
Cook's note

Let the filling cool fully before assembling, or the butter in the dough will melt and the seams will burst. Serve warm with a squeeze of lime or a quick salsa. Unbaked empanadas freeze well on a tray, then in a bag for up to 3 months; bake straight from frozen, adding 8 to 10 minutes.

Method

  1. Whisk the flour and salt in a large bowl. Cut in the cold butter with your fingers until the pieces are pea-sized. Whisk the egg, ice water and vinegar together, then stir into the flour until a dough just comes together. Divide in two, flatten into discs, wrap and chill for at least .

  2. Heat the olive oil in a large skillet over medium-high heat. Add the beef and cook, breaking it up, for until browned. Drain off excess fat.

  3. Add the bell pepper and cook until softened. Stir in the garlic, tomato paste, cumin, paprika, oregano, salt and pepper and cook more. Remove from the heat and fold in the olives, raisins and chopped eggs. Cool completely, about .

  4. Heat the oven to 400°F (200°C) and line two baking sheets with parchment.

  5. Roll one disc of dough to 1/8 inch thick on a floured counter and cut out 4-inch rounds. Re-roll the scraps once. Repeat with the second disc to make about 16 rounds.

  6. Place a heaping tablespoon of filling in the center of each round. Brush the edge with egg wash, fold over to make a half moon and press to seal. Crimp with a fork or fold the edge into a rope pattern.

  7. Arrange on the baking sheets, brush with egg wash and cut a small steam slit in each. Bake , rotating the pans halfway, until deep golden brown. Cool before serving.

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Baked Beef Empanadas with Olives and Raisins
Step 1 of 7

Whisk the flour and salt in a large bowl. Cut in the cold butter with your fingers until the pieces are pea-sized. Whisk the egg, ice water and vinegar together, then stir into the flour until a dough just comes together. Divide in two, flatten into discs, wrap and chill for at least .

Step 2 of 7

Heat the olive oil in a large skillet over medium-high heat. Add the beef and cook, breaking it up, for until browned. Drain off excess fat.

Step 3 of 7

Add the bell pepper and cook until softened. Stir in the garlic, tomato paste, cumin, paprika, oregano, salt and pepper and cook more. Remove from the heat and fold in the olives, raisins and chopped eggs. Cool completely, about .

Step 4 of 7

Heat the oven to 400°F (200°C) and line two baking sheets with parchment.

Step 5 of 7

Roll one disc of dough to 1/8 inch thick on a floured counter and cut out 4-inch rounds. Re-roll the scraps once. Repeat with the second disc to make about 16 rounds.

Step 6 of 7

Place a heaping tablespoon of filling in the center of each round. Brush the edge with egg wash, fold over to make a half moon and press to seal. Crimp with a fork or fold the edge into a rope pattern.

Step 7 of 7

Arrange on the baking sheets, brush with egg wash and cut a small steam slit in each. Bake , rotating the pans halfway, until deep golden brown. Cool before serving.

All done

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