Spicy Beefy Empanadas

Mon, Jun 14, 2010

Appetizers, Main Courses, News, Recipes

Spicy Beefy Empanadas

Empanadas are a favorite in many parts of the world, but originated in Portugal and Spain. This empanada is a spicy and savory version filled with beef, onions and spices. These are a great appetizer or a main dish and can be frozen and reheated later on for a quick meal on the go!

Serves 12
Time required 90 minutes
Difficulty level 2
Cost of ingredients 8 USD


  • 2 cups (500ml) flour
  • 4 ounces (115g) shortening
  • 2 ½ tablespoons butter, chilled
  • ½ teaspoon salt
  • 1/3 cup (75ml) ice water
  • 1 egg, beaten

In a bowl combine flour, shortening, butter and salt using your fingers to blend the fat into the flour and making small clumps about the size of a pea as it blends. Stir in the ice water a little at a time using a fork until a dough is formed. Don’t handle too much.

Knead the dough lightly until it comes together in a ball shape. Wrap with plastic wrap and place in the refrigerator for at least an hour.


  • 1 pound (450g) beef, either ground or in thin slices
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 jalapenos, diced, seeds removed for less heat
  • 1 tablespoon (15ml) fresh flat leaf parsley, chopped
  • ½ teaspoon (2ml) cayenne pepper
  • ½ teaspoon (2ml) cumin
  • ½ teaspoon (2ml) salt
  • 1 tablespoon oil (15ml)

In a saute pan over medium high heat, add the oil. When oil is warm add in onion and garlic, allowing to cook about 2 minutes. Add in the jalapenos and allow to cook another minute or until fragrant. Add in beef , cumin, salt, cayenne pepper and parsley. Cook until meat is browned.

Roll out dough to about 1/8th inch and cut out 12 circles. Add about a tablespoon of filling to each, but do not over stuff. Using your finger with a bit of water on it, run it along the edge of the circle and then fold the circle over to make a half moon. Use either a fork to press and seal the edges or pinch around the edges. Using a fork poke a  few holes in the top to allow steam to escape.

Place on a baking sheet and repeat until all of the empanadas are done.

Bake in a preheated oven at 425F(220C) for about 20 minutes. Allow to cool for about 10 minutes before eating.

Photo by aokettun

Share and Enjoy:
  • Print
  • Digg
  • Sphinn
  • del.icio.us
  • Facebook
  • Mixx
  • Google Bookmarks
  • Blogplay

Related post

, , , , , , , , , , , , , , , , ,

This post was written by:

Rochelle - who has written 292 posts on Made in Kitchen Blog.

Contact the author

Leave a Reply