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

Recipe Summary

prep:
1 hr
cook:
25 mins
total:
1 hr 25 mins
Servings:
8
Yield:
16 empanadas
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Ingredients

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

Directions

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

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  • 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; protein 16.6g 33% DV; carbohydrates 61.4g 20% DV; fat 57.2g 88% DV; cholesterol 102.1mg 34% DV; sodium 686.6mg 28% DV. Full Nutrition
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Reviews (19)

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
(9)

Most helpful critical review

Rating: 3 stars
06/29/2016
I do think the filling can do with more seasoning. Read More
(4)
26 Ratings
  • 5 star values: 14
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2
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
(9)
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
(6)
Rating: 5 stars
07/16/2019
Love this! I was apprehensive about the raisins and olives but it was so delicious! I did add a few things to address the "lack of seasoning" that is in other review and I think it was perfect. I added one clove of garlic and two serrano peppers to the onion mixture for a little spice. I also did a dash of paprika and I salted and peppered to taste. The cuman was a little powerful when I tasted the mixture before it baked in the dough but after it was all said and done it was perfect. I used three frozen puff pastry sheets and still had scraps left over but that can be refrozen and used at a later date. I used my convection oven on 450 and baked for 10 min before I switched racks and then did an additional 3-5 and they came out golden and flaky. I will absolutely be making these again. THank you for the amazing recipe Read More
(6)
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Rating: 3 stars
06/29/2016
I do think the filling can do with more seasoning. Read More
(4)
Rating: 4 stars
11/12/2015
Good filling! It could use some more spices i think. Read More
(3)
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
(3)
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Rating: 5 stars
12/18/2019
Made this for a family gathering. Everyone raved. I was actually able to prepare this in my airfryer oven. 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
Rating: 4 stars
11/17/2020
If you're going to make these do yourself a favour and go to an Argentinean bakery and get the real dough for it. The ones pictured here look really greasy. Also, for the love of cooking DO NOT ADD RAISINS. Read More
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