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Empanada - Latin American cuisine

Traditional Beef Empanadas

Course Dinner, Lunch
Cuisine Latin-American, Spanish


  • 1 lb. ground beef, pork or chicken
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1 small green pepper, chopped
  • 1 small red pepper, chopped
  • 1 medium onion, chopped
  • 2 large cloves garlic, minced
  • 1 teaspoon seasoned salt
  • 1 teaspoon dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 2 tablespoons tomato paste
  • 2 tablespoons apple cider vinegar
  • 1/4 cup fresh cilantro, chopped (optional)
  • 1 package frozen empanada dough disks (yellow or white), such as Goya, found in the freezer section of your grocery store, thawed. You can also use prepared pie crust.
  • egg wash for the top


  • Prepare the filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef, garlic powder and sea salt, and cook until beef is completely done. Drain, remove from pan, and set aside.
  • In the same pan, heat the other tablespoon of olive oil over medium heat. Add tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, minced garlic, bell peppers and onion. Cook until softened, about 8-10 minutes. Add the beef and combine, heating thoroughly, then the cilantro. The mixture should be moist.

To fill the empanadas:

  • On a lightly floured work surface, using a rolling pin, roll out discs, stretching them about a half inch larger. Spoon a heaping tablespoon of meat mixture into the middle of the dough, fold in half to form a half moon; moisten edges with water and pinch to seal closed or seal with fork tines. Bush with egg wash. Bake on a parchment-lined baking sheet at 375 degrees F for 20 minutes. Serve with your choice of dipping sauce or salsa. Makes 10 empanadas.
Keyword traditional argentinian beef empanadas
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