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    You are in: Home / Recipes / Empanadas (Beef Turnovers) Recipe
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    Empanadas (Beef Turnovers)

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    40 mins

    15 mins

    NcMysteryShopper's Note:

    I adore empanadas. Empanadas are a ubiquitous snack in Argentina. Rosa Angelita Castro de Flores learned to make these from her mother, Sara Julia Castro, who came from the northern province of Catamarca. She shared this recipe with Saveur Magazine. Time does not include chill time. You can save time and use pastry sheets if you need to. Also, I do not particularly like raisins so I omit them.

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    Ingredients:

    Yield:

    Empanadas

    Units: US | Metric

    FOR THE DOUGH

    FOR THE FILLING

    Directions:

    1. 1
      For the dough: Heat 1 cup water and lard together in a medium saucepan over medium heat until the liquid is warm and the lard has melted. Meanwhile, mix together flour and salt in a large mixing bowl. Make a well in the center of the flour. Put paprika in well, then add a little of the warm liquid and stir with your fingertips to make a wet paste. Pour in remaining liquid while using your hand to work the flour into the liquid. Continue to work dry ingredients into wet ingredients with your hands to form a wet, oily dough. Wrap dough in plastic and refrigerate until dough is chilled, about 2 hours.
    2. 2
      For the filling: Heat oil in a large skillet over medium heat. Add onions, bell peppers, bouillon cube, paprika, red pepper flakes, white pepper, and cumin, and cook until onions are soft, about 7 minutes. Add beef, season to taste with salt, and cook, stirring, until meat is browned, about 5 minutes. Transfer filling to a large bowl and set aside to cool. Once filling has cooled, add potatoes, raisins, olives, scallions, and egg. Adjust seasonings. Cover with plastic wrap and set aside.
    3. 3
      Preheat oven to 400°. Tear off pieces of dough and, with your hands, roll into about 12 golf-size balls. Using a rolling pin, roll out dough balls on a lightly floured surface into 5'' circles. To assemble empanadas, place about 3 tablespoons of filling in the center of each dough circle. Fold over and press the edges firmly to seal, starting from the middle and working out to the edges. Curve the ends of the empanada to form a crescent. To make the ''rope'' around edge, pinch 1/2'' of one corner edge between your thumb and index finger and fold edge over onto itself. Pinch and pull another 1/2'' of the edge and fold again, making a rough triangle over the first fold. Repeat this folding around edge, pressing each fold tight. Place empanadas on a cookie sheet and bake until golden brown, 15-20 minutes.

    Ratings & Reviews:

    • on January 26, 2006

      55

      I have to admit that I made these using my own empanada dough#151502, but made the filling pretty much as stated only using leftover beef that I keep in my freezer. The filling from this is excellent but there are a lot of different flavors going on in this, so you would have to have a palette for these kinds of flavors. I only used a handful of raisins as I was not certain if my family would go for them in the empanadas, I did add in the egg which I have never used before in empanada filling, I have to say that these were different but very good. I will make the filling again but omit the raisins totally. Thanks fora great recipe Cheryl!...Kitten

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 14, 2010

      55

      Wow! Great flavor! I'm from Tampa and have had various types of empanadas. This one really taste wonderful. I used packaged empanada dough from the freezer (I'm not much on spending lots of time in the kitchen). This was quick and delicious! I'm thrilled that I can make an empanada that comes out great! Thank you McMysterShopper!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 19, 2007

      55

      Wow!! The filling was full of flavor. I did leave out the raisins, don't really like them. I used another dough recipe. While I was assembling my empanadas, my hubby kept sneaking into the kitchen and eating the filling...My husband and I love it, we can't stop eating them! Thank you for the yummy recipe ^^

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)

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    Nutritional Facts for Empanadas (Beef Turnovers)

    Serving Size: 1 (976 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 342.5
     
    Calories from Fat 199
    58%
    Total Fat 22.2 g
    34%
    Saturated Fat 7.8 g
    39%
    Cholesterol 49.1 mg
    16%
    Sodium 442.9 mg
    18%
    Total Carbohydrate 25.6 g
    8%
    Dietary Fiber 1.4 g
    5%
    Sugars 0.7 g
    3%
    Protein 9.2 g
    18%

    The following items or measurements are not included:

    boneless beef shoulder

    Spanish olives

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