Empanadas, Take 2

This recipe is much better than my first… Originally I had taken out the olives because somebody dislikes them, but even he admitted it tasted better with them. Adapted from epicurious:


  • 2 hard-boiled large eggs, chopped
  • 1/2 medium onion, finely chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 tsp Mexene chili powder
  • 3/4 pound ground beef chuck
  • 2-3 tablespoons golden raisins soaked in white wine
  • 1 1/2 tablespoons chopped pimiento-stuffed olives
  • 2 small tomatoes, chopped finely
  • salt
  • 1 package Goya frozen empanada pastry disks, thawed
  • About 4 cups vegetable oil


  1. Cook onion in olive oil in a heavy medium skillet over medium heat, stirring frequently, until softened. Add garlic, cumin, chili powder, and oregano and cook, stirring, 1 minute. Stir in beef and cook, breaking up lumps with a fork, until no longer pink, about 4 minutes.
  2. Add raisins, olives, 1/2 teaspoon salt, 1/4 teaspoon pepper, and tomatoes with reserved juice, then cook, stirring occasionally, until liquid is reduced but mixture is still moist, about 5 minutes. Spread on a plate to cool.
  3. Preheat oven to 200°F with rack in middle.
  4. Lay a large sheet of plastic wrap on a dampened work surface (to help keep plastic in place), then roll out an empanada disk on plastic wrap to measure about 6 inches. Place 3 tablespoons meat mixture on disk and top with 2 slices of egg. Moisten edges of disk with water and fold over to form a semicircle, then crimp with a fork. Make more empanadas in same manner.
  5. Heat 3/4 inch vegetable oil in a deep 12-inch skillet over medium heat until it registers 360°F on thermometer. Fry empanadas, 2 or 3 at a time, turning once, until crisp and golden, 4 to 6 minutes per batch.
  6. Transfer to a shallow baking pan and keep warm in oven. Return oil to 360°F between batches.

Not gonna lie, the fried empanadas are pretty darn good. You can always get the packages of dough that say Para Horno (for the oven), and it’s probably healthier, but a fried empanada every once in a while wont kill you. (:

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