Beef Empanadas

Laura Fenton

Beef Empanadas

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!


    1/2 cup raisins 1/2 teaspoon chili powder
    Dark rum 1/4 teaspoon dried oregano
    1 1/2 pounds ground beef Salt and pepper to taste
    1 large onion, diced 1 cup loosely packed cilantro leaves
    1 to 2 jalapeno peppers (depending on desired level of heat), diced and seeds removed All-purpose flour
    1 (28-ounce) can diced tomatoes (undrained) 2 packages frozen empanada pastry disks, thawed


    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

      Preheat oven to 400 degrees F. Soak raisins in enough dark rum to completely submerge the raisins (if you don’t want to use rum, hot water will work too).

    • 2

      In a medium skillet over medium-high heat, saute ground beef, breaking up the meat into small morsels. Cook approximately 5 minutes or until no pink shows; skim off excess fat.

    • 3

      Add onions and jalapeno peppers to pan and cook for another 5 minutes.

    • 4

      Add tomatoes (including juice) to pan, stir in chili powder and oregano. Continue to cook for another 15 minutes or until sauce has thickened.

    • 5

      Season with salt and freshly ground pepper to taste. Drain the raisins and fold into the beef mixture.

    • 6

      Chop cilantro leaves and stir into beef mixture; let mixture cool to room temperature.

    • 7

      Prepare a work surface by covering it with flour. With a rolling pin, gently roll out an empanada disk.

    • 8

      Place approximately 2 heaping tablespoons of empanada mixture into the center of the pastry disk. Dip a pastry brush in water and moisten the outer edge of half of the disk; fold disk in half and use a fork to press the edges together.

    • 9

      Repeat for each empanada, re-flouring your work surface as necessary.

    • 10

      Place empanadas on a cookie sheet and bake approximately 25 minutes or until golden brown.

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving