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Ground beef empanadas

Ground Beef Empanadas

  • Author: Carolina Rojas
  • Total Time: 50 min
  • Yield: 12 1x




  • 500 g (18 oz) of minced or ground beef (you can use sirloin or short loin)
  • 2 large onions
  • 1 tablespoon of oil
  • 1 teaspoon of salt
  • 1/2 teaspoon of chili powder (may replace with paprika)
  • 1/4 teaspoon of oregano
  • 1/4 teaspoon of pepper
  • 1/4 teaspoon of cumin
  • 3 boiled eggs, sliced
  • 24 black olives
  • 1/2 cup of raisins


  • 1 kilogram (36 oz) of flour
  • 180 grams (6 oz) of butter
  • 1 tablespoon of salt
  • 2 cups of water at room temperature


GROUND BEEF FILLING PREPARATION: in a frying pan, fry the diced onion over medium heat for about 5 minutes. It should not be allowed to brown. Then add the minced or ground beef. Mix well and add the seasonings: salt, chili powder, oregano, pepper and a little cumin. Cook over medium heat for 10 minutes. Rectify flavors and let the filling preparation rest for at least an hour.


PREPARATION OF THE DOUGH: You can prepare it with your hands or in the mixer.

  1. Add the flour, salt, butter and water little by little to form an easy-to-work dough.
  2. Be careful that the shortening should not melt.
  3. Once the dough is ready, stretch with the help of a rolling pin and cut circles of 15 cm (6 in) in diameter.
  4. Preheat the oven to 200°C (400°F).
  5. In the center of each dough put a large tablespoon of ground beef filling, a slice of egg, one or two olives, 2 to 3 raisins.
  6. Moisten one edge of the dough to close it, then fold the sides and then the center of the empanada.
  7. You can brush over each empanada with the mixture a yolk and water. This will give it a golden color on top.
  8. Pierce the center of each empanada with the help of a toothpick, or something similar.
  9. Bake for 20 minutes or until the empanadas are golden on top.
  • Prep Time: 30 min
  • Cook Time: 20 min
  • Category: Dough
  • Method: Oven
  • Cuisine: Chilean cuisine

Keywords: empanadas, ground beef filling, chilean cuisine