My family loves these juicy meat pies with raisins, chopped olives, and hard-boiled eggs. This recipe is always a hit.

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Set racks in upper and lower thirds of oven, and preheat to 450 degrees F. Line 2 large baking sheets with parchment paper.

    Advertisement
  • Cook beef in a large, heavy skillet over medium-high heat, stirring and breaking up lumps, until no longer pink, 4 to 5 minutes. Transfer beef to a small bowl with a slotted spoon, and pour off grease from skillet. Melt butter in skillet and saute onions and green onion, stirring occasionally, until tender, about 5 minutes. Return beef to skillet and stir in hard-boiled eggs, olives, raisins, cumin, salt, and pepper. Transfer mixture to a shallow bowl and chill until cooled, 10 to 20 minutes.

  • Unfold 1 pastry sheet, keeping remaining chilled, onto a lightly floured surface, dust lightly with flour, and roll out into a 12-inch square. Cut 4 (5 1/2-inch) rounds from pastry. Brush a 1/2-inch border around edges of 1 round with water, using a small brush or fingertip. Spoon about 3 tablespoons of filling onto half of round. Fold other half over filling and press edges together firmly. Crimp edges with a fork and transfer to one of prepared baking sheets. Repeat with 3 remaining rounds. Form 12 more empanadas in same manner with remaining pastry and filling, arranging them about 1 1/2 inches apart on baking sheets.

  • Brush tops of empanadas with beaten egg. Bake, switching position of sheets halfway through, until golden brown, about 15 minutes.

Nutrition Facts

823 calories; 57.2 g total fat; 102 mg cholesterol; 687 mg sodium. 61.4 g carbohydrates; 16.6 g protein; Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/24/2016
These are wonderful and so easy to make. I leave out the raisins (because I don't like cooked raisins) and use a mix of green and black olives. My 11-year-old daughter enjoys making them for the family. We serve them with refried beans and Spanish rice to round out the meal. This recipe can easily be halved. I'm so happy they were featured in the allrecipes magazine! Read More
(6)

Most helpful critical review

Rating: 3 stars
06/29/2016
I do think the filling can do with more seasoning. Read More
(4)
14 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
02/24/2016
These are wonderful and so easy to make. I leave out the raisins (because I don't like cooked raisins) and use a mix of green and black olives. My 11-year-old daughter enjoys making them for the family. We serve them with refried beans and Spanish rice to round out the meal. This recipe can easily be halved. I'm so happy they were featured in the allrecipes magazine! Read More
(6)
Rating: 5 stars
02/24/2016
These are wonderful and so easy to make. I leave out the raisins (because I don't like cooked raisins) and use a mix of green and black olives. My 11-year-old daughter enjoys making them for the family. We serve them with refried beans and Spanish rice to round out the meal. This recipe can easily be halved. I'm so happy they were featured in the allrecipes magazine! Read More
(6)
Rating: 3 stars
06/29/2016
I do think the filling can do with more seasoning. Read More
(4)
Advertisement
Rating: 4 stars
11/12/2015
Good filling! It could use some more spices i think. Read More
(3)
Rating: 5 stars
04/21/2019
Why would anyone leave out the raisins and olives? They are crucial to the overall flavor of the empanada. And if you switch the position of the baking sheets betweens racks as suggested the bottoms won't burn. I love empanadas with raisins and we put olives (black or green) in our enchiladas too. Hubby loves them that way. Our Mexican family makes empanadas differently but I love a change. Read More
(2)
Rating: 4 stars
07/03/2016
I followed the recipe except omitted raisins and olives so Mr Wonderful would eat it. As others mentioned it needed more seasoning. My experiment turned out quite dry. I think next time I might add Cream of Mushroom to the meat mixture. Overall a good base recipe. Read More
Advertisement
Rating: 5 stars
05/20/2016
I boosted the black pepper to 1/2 teaspoon and it was great. Read More
Rating: 4 stars
07/25/2019
I made this recipe just today! It was infact delicious although it lacked flavor. It definitely need A LOT more salt and I mean a lot. I also added a few additional spices to make it a little more flavorful. Overall great recipe! Read More
Rating: 4 stars
03/05/2019
Delicious! I did make a few edits based my tastes and on the comment section here. 1 Onion ( two was too much) 1tsp Oregano 2tsp Cumin 3tsp Paprika I used two Pillsbury croissant packages for the dough and the portions were right on! Read More
Rating: 1 stars
10/22/2018
First the filling is very bland. It definitely could use more spices. Second DO NOT bake these at 450 degrees for 15 minutes! I followed the directions exactly and after 12 minutes I could smell them burning. The parchment paper was burned up and the empanadas were perfectly golden on top but the bottoms were completely black. I've made empanadas before that were wonderful. These are not. Read More