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pastryMediumMexican

Beef Picadillo Empanadas

Flaky pastry pockets filled with spiced ground beef, olives, and raisins

⏱️ Prep: 30min🍳 Cook: 22min⏰ Total: 52min👥 Serves: 16🌡️ hot
⚠️ Contains: 🌾 Gluten, 🥚 Egg

Ingredients

  • 1 lbground beef(80/20)
  • 1yellow onion(diced)
  • 3 clovesgarlic(minced)
  • 1Roma tomato(diced)
  • 0.25 cupgreen olives(chopped)
  • 2 tbspraisins(chopped)
  • 1 tspcumin
  • 0.5 tspcinnamon
  • 1 tspkosher salt
  • 2 packagesempanada discs(or pie dough rounds)
  • 1egg(beaten for wash)

📝 Make Ahead

Assembled unbaked empanadas freeze perfectly up to 2 months. Bake from frozen, adding 5-8 minutes. Filling can be made 3 days ahead.

Instructions

  1. Cook beef in skillet over medium-high heat, breaking up, until browned
  2. Add onion and cook until softened, about 5 minutes
  3. Add garlic, tomato, olives, raisins, cumin, cinnamon, and salt
  4. Cook until liquid evaporates, about 10 minutes - filling should be dry
  5. Let filling cool completely
  6. Preheat oven to 400°F and line baking sheets with parchment
  7. Place 2 tablespoons filling on each disc
  8. Fold in half and crimp edges with fork
  9. Brush with egg wash and cut small vent in top
  10. Bake 18-22 minutes until golden brown

💡 Pro Tips

Filling must be completely cool and relatively dry or dough will get soggy. Crimp edges well to prevent leaking. The egg wash creates a beautiful golden color. For extra flaky crust, use Goya discos para empanadas from the freezer section.

📜 History

Empanadas came to Latin America with Spanish colonizers, who brought the tradition from Galicia. Picadillo - the sweet-savory meat filling with olives and raisins - reflects Moorish influences on Spanish cuisine. Each Latin American country has developed its own empanada traditions.

🍸 Pairs Well With

Also pairs well with:

tequilabeerred-wine