| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 10 min |
| Inactive: | 30 min |
| Cook: | 50 min |
| Yield: | 8 empanadas |
Ingredients
- 1 tablespoon vegetable oil
- 8 ounces ground beef chuck
- 1/2 teaspoon salt
- Pinch freshly ground black pepper
- 1/2 cup drained green pitted olives, chopped
- 1/2 cup raisins
- 1 carrot, peeled and finely chopped
- 1/2 white onion, finely chopped
- 1 cup canned tomato puree or sauce
- Nonstick cooking spray, for greasing
- One 1-pound package frozen puff pastry
- All-purpose flour, for dusting
- 2 large eggs, beaten with 1 tablespoon water
Instructions
- Preheat the oven to 350 degrees F.
- Heat the oil in a heavy saute pan over medium-high heat. Add the ground beef chuck and cook until browned, about 7 minutes. Season with the salt and pepper. Add the olives, raisins, carrots and onions and saute for just a couple minutes until softened. Add the tomato puree and simmer for 10 minutes. Turn the heat off and cool to room temperature before filling the empanadas.
- Grease a large baking sheet with some nonstick cooking spray. Unfold one sheet of puff pastry onto a lightly floured surface. Using a floured rolling pin, roll the pastry out to a 1/4- to 1/8-inch thickness. With a knife, cut out 4 equal squares measuring 4 1/2-by-5 1/2-inches. Add 2 tablespoons of the cooled beef mixture to the center of the square. Brush the edge of each square with some egg wash and fold to shape into triangles. Crimp the edges with a fork. Transfer the empanadas to the prepared baking sheet and brush them with the remaining egg wash. Bake until golden brown, about 25 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 461 |
| Total Fat | 29 g |
| Saturated Fat | 7 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 2 g |
| Sugar | 8 g |
| Protein | 13 g |
| Cholesterol | 64 mg |
| Sodium | 389 mg |
Reviews
No starts.. the pastry is not flaky and light.The filling really a half cup raisins? I think it’s a mistake – way too much raisins- border line sickly sweet..
Just ok. I’ve made these with left over pie dough. And puff pastry. I like the dough better. Add some heat to the meat mixture. Play with it. Pie dough was not as much dough, the pastry, while tasty is a lot. Make this your own and have fun.
Made these for a ladies’, “let’s cook together” evening of fun and wine tasting. Easy to make, pretty, and tasted delicious! I wouldn’t change a thing.
I love this recipe, I pair with a cilantro lime sour cream and it’s delicious. I’m a huge fan of puff pastry though, I could eat it by itself so I may be a little biased. Very quick and easy to make though!
Quick, easy, tasty
Great
This recipe is ok. I don’t enjoy cooking but, as a ranch wife, I have to cook every single day, day in and day out. So, I look for new recipes. How fun is it to try raisins with ground beef!?
I probably won’t make it again.
I probably won’t make it again.
I was curious about this recipe because the ingredients look “foreign” to me! I have never made an Empanada but after I read others’ reviews I went ahead to try it. I made my basic Dough and made the filling and it turned out delicious. I added 1 tsp of Cumin and 1 tsp of Paprika as recommended by others which make the flavor pops! It’s an easy recipe to follow, highly recommend.
This was a weird recipe. The filling tasted good, but there is way too much of a puff pastry to filling ratio and the empanadas were too big. They looked like turnovers. This also needs a dipping sauce. My family said it was just ‘okay’ but I’m sure they were trying to be nice 🙂
Okay so I like the recipe..but I have a question for you. Why would you deem this as Mexican Empanadas if it is the same recipe as Spanish Empanadas. That would be like me taking a Mexican Emchilada recipe and calling it Spanish Enchilladas. I know Mexican people make some spanish food like Flan, Churros, Empanadas, Arroz con Leche, Arroz con Pollo..etc..etc.. but I just do not get it. Its a Spanish recipe. Not trying to disresepect, but really any real cook knows the empanada either Pork, Chicken and Ground Beef is from Spain. Thanks you..off my soapbox. I love your Spanish recipe!