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Recipe source: Ladies Home Journal - June 2014; Author Diana Bosse's article: "Dad's Secret Recipe"

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Rate this recipe 4.6/5 (9 Votes)


  • 1/2 lb. ground beef
  • 1 red or green bell pepper, chopped
  • 1/4 cup diced onion
  • 2 Tbsp. raisins
  • 1 clove garlic, minced
  • 1 Tbsp. chili powder
  • 3/4 tsp. kosher salt
  • 4 1/2 Tbsp. tomato paste
  • 1 1/2 tsp. dried parsley
  • 2 Tbsp. slivered almonds
  • 2 Tbsp. chopped green olives with pimientos
  • 2/3 cup diced tomatoes with green chiles, such as Rotel
  • 1/2 cup shredded Mexican cheese blend
  • 1 recipe Empanada Dough
  • 1 large egg, beaten
  • Empanada Dough
  • 4 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tsp. salt
  • 1 1/3 cups shortening
  • 2/3 cup ice water


Servings 30


Step 1

For Dough:
1. Mix flour, sugar and salt in large bowl. Cut in shortening with a pastry blender until pea-size crumbs form. Gradually add water and mix until dough just forms.
2. Roll into a ball and cover with plastic wrap until ready to use.

For Empanadas:
1. In a large non-stick skillet saute beef until browned; remove from pan. Add peppers, onion, raisins, garlic, chili powder and salt to pan; cook over medium-high heat until soft, 8 minutes. Return beef to pan. Add tomato paste, parsley, almonds, olives and tomatoes. Heat, stirring 3 minutes. Fold in cheese; let filling cool.

2. Heat oven to 375 degrees F and line a baking sheet with parchment. On a floured surface roll dough to a little thicker than 1/8-inch. Cut 4-inch circles. Reroll scraps once to make more circles and brush each with a bit of beaten egg. Place rounded tablespoons of meat mixture in the center of each circle. Fold in half and seal edges with a fork. Place empanadas on baking sheet and brush tops with more beaten egg. Bake until golden brown, about 30 minutes.


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