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Crispy Beef and Olive Empanadas Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 21 reviews
  • Author: Lucy
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 2 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: Latin American
  • Diet: Gluten Free

Description

Indulge in these Organic Beef & Olive Picadillo Empanadas filled with golden raisins, pepper jack cheese, and served with a fresh side salad. Featuring flaky pan-fried pizza dough wraps around a savory-sweet picadillo blend of spiced ground beef, briny olives, and melty cheese, these empanadas offer crispy texture outside with rich flavor inside. The vibrant side salad with cucumber, baby lettuce, and southwest dressing balances every bite for a satisfying meal.

Ingredients

Scale

Dough and Flour

  • ½ cup flour
  • 1 unit pizza dough

Picadillo Filling

  • 10 ounces organic ground beef
  • 1 unit onion
  • 1 unit tomato
  • 1 unit green olives
  • 1 ounce golden raisins
  • ½ cup pepper jack cheese
  • 1 tablespoon fajita spice blend
  • 1 teaspoon garlic powder
  • 1 unit beef stock concentrate
  • Salt, to taste
  • Pepper, to taste
  • Cooking oil (about 1/3 inch layer for frying)

Side Salad

  • 1 unit baby lettuce
  • 1 unit mini cucumber
  • 1.5 ounces southwest dressing
  • Salt, to taste
  • Pepper, to taste

Instructions

  1. Prepare the Dough: Sprinkle 3 tablespoons of flour over a clean work surface. Remove pizza dough from packaging and cut into four equal portions (eight portions if making 4 servings). Lightly coat each piece in flour, shaking off excess. Cover with a kitchen towel and let rest at room temperature for 15 minutes. (Tip: If baking, preheat oven to 450 degrees and set rack to top position now.)
  2. Prep Produce: While dough rests, wash and dry all produce thoroughly. Halve, peel, and dice the onion into ¼-inch pieces. Dice the tomato into ¼-inch pieces. Roughly chop olives and golden raisins.
  3. Cook Picadillo Filling: Heat a drizzle of oil in a large pan over medium-high heat. Add diced onion, salt, and pepper and cook, stirring occasionally, until slightly softened, about 2 to 3 minutes. Add ground beef and cook, breaking it up with a spoon, until it starts to brown, about 3 to 4 minutes.
  4. Add Flavorings: Stir in diced tomato, chopped raisins, fajita spice blend, garlic powder, and beef stock concentrate. Cook, stirring occasionally, until beef is fully cooked, 1 to 2 minutes more. Drain excess grease if needed. Transfer filling to a medium bowl and wash and dry pan.
  5. Roll Out Dough: After the initial 15-minute rest, sprinkle 1-2 tablespoons flour on a clean work surface. Using a rolling pin, roll each dough piece into a rough circle. No need for perfect shape as you will shape again later. Let the dough rest for another 10 minutes.
  6. Prep Salad: Trim and discard roots from baby lettuce leaves; chop into bite-sized pieces. Trim and thinly slice the mini cucumber into rounds.
  7. Combine Filling Ingredients: Once the beef mixture has cooled slightly, stir in chopped olives and pepper jack cheese until thoroughly combined.
  8. Shape Empanadas: Stretch each dough circle into a larger circle about 6 inches wide. Place about 1/3 cup of filling on the bottom half of each dough circle, leaving a ½-inch border. Swipe water around the edge with a brush or finger. Fold dough over filling and press edges together firmly, avoiding air pockets. Crimp edges with a fork to seal.
  9. Fry Empanadas: Pour about a 1/3-inch layer of oil in the cleaned pan and heat over medium. The oil is ready when a pinch of flour sizzles upon contact. Fry empanadas in batches of two, turning after 1 to 2 minutes, until golden brown on both sides. Transfer cooked empanadas to a paper-towel-lined plate to drain.
  10. Alternative Cooking Methods: For baking: Place empanadas on a baking sheet and bake on the top rack at 450 degrees for 13 to 18 minutes until browned and cooked through. For air frying: Spray empanadas lightly with nonstick spray, arrange in air fryer basket without crowding, and air fry at 375 degrees for 8 to 10 minutes, turning halfway.
  11. Toss Salad: In a large bowl, combine chopped lettuce, cucumber slices, southwest dressing, salt, and pepper. Toss well to coat evenly.
  12. Serve: Divide empanadas and salad among plates and serve immediately for a flavorful, balanced meal.
  13. Safety Note: Ground beef must reach an internal temperature of 160°F to be fully cooked and safe to eat.

Notes

  • Use lean ground beef for a healthier picadillo with less grease.
  • For a twist, try baking or air frying the empanadas as a crisp alternative to frying.
  • Make sure to rest the dough between rolling steps to prevent shrinkage and make it easier to shape.
  • The combination of golden raisins and olives provides a perfect balance of sweet and savory flavors in the filling.
  • Serve with a fresh, crunchy salad to add lightness to the rich empanadas.
  • Use a fork to firmly seal edges to avoid filling leakage during frying.

Nutrition

  • Serving Size: 1 serving
  • Calories: 1120 kcal
  • Sugar: 23 g
  • Sodium: 1540 mg
  • Fat: 63 g
  • Saturated Fat: 18 g
  • Unsaturated Fat: 40 g
  • Trans Fat: 0 g
  • Carbohydrates: 95 g
  • Fiber: 8 g
  • Protein: 46 g
  • Cholesterol: 125 mg

Find it online: https://dotcooks.com/crispy-beef-and-olive-empanadas-recipe/