Beef Empanadas

When we lived in Tampa, I used to buy bootleg empanadas from an Argentinian in the parking lot of an Italian restaurant.

Now that we live in Nashville, I have to prepare my empanadas in my own kitchen. Which is probably more sanitary, but totally less interesting.

The following recipe is not nearly as good as Arturo’s trunk goodies, but they are a pretty darn good replication.

They aren’t the easiest nor the most authentic, but worth every minute over the stove.

Beef Empanadas

(This recipe makes about 40-45 empanadas—perfect for a crowd. Make ahead, then briefly heat in the oven for about 5 minutes to crisp up.)


2 lbs ground beef
1 large onion, diced
2 cloves garlic, minced
1-2 jalapeño peppers, seeded and diced
2 teaspoons chili powder
1 teaspoon ground cumin
2 14-oz cans diced tomatoes

1/4-1/2 cup rough chopped green olives
3 hard-boiled eggs, rough chopped

1/2 cup chopped fresh cilantro
Salt and pepper


40-45 frozen empanada discs, defrosted (Goya recommended)
Vegetable oil for frying

1.) Brown ground beef in large skillet until no longer pink. Add onions, jalapeño, and garlic and cook until soft.

2.) Add spices and tomatoes, cook for a few minutes and then add olives and eggs. Season with salt and pepper and then add the cilantro at the last minute. Taste for seasoning and adjust to your tastes, then set aside. (Filling can be made ahead and refrigerated.)

3.) When ready to assemble, place 1-2 tablespoons of filling into the center of a defrosted dough disc, and fold over to seal. Crimp edges like a pie so filling does not leak through during frying. Place stuffed empanadas on a cookie sheet until ready to fry.

Empanadas before their Wesson makeover

4.) Heat oil to 350 degrees in a large, deep skillet. Fry a few at a time being careful not to over-crowd the pan. Fry for only 1-2 minutes on both sides being careful not to over-brown. They cook quite quickly. Drain on paper towels while cooking the next batch.

At this point, they are ready to eat, but if you want to do a couple of hours ahead of time, you can placed the cooked empanadas in a 350 oven for 5-10 minutes making sure not to get too browned or the filling will start to leak and get tough.

5.) Trunk sales optional.


©2014 Tracey Henry

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