- Main
- Beef
- Latin American
- Make-ahead
- Freezer-friendly
- Stovetop
- Oven
Ingredients
For the filling
- 2 tbsp
olive oil
- 2
yellow onions, finely chopped
- 1
red bell pepper, finely chopped (optional)
- 1 lb
ground beef (80/20)
- 2 tsp
ground cumin
- 2 tsp
sweet paprika
- 1/2 tsp
red pepper flakes (optional)
- 1 tsp
dried oregano
- 1 tsp
salt
- 1/2 tsp
black pepper, freshly ground
- 1/2 cup
beef broth
- 3/4 cup
pimiento-stuffed green olives, coarsely chopped
- 3
hard-boiled eggs, peeled and chopped
- 3
scallions, thinly sliced (optional)
To assemble
- 12
frozen empanada discs (such as Goya tapas para empanadas), thawed
- 1
egg, beaten with 1 tbsp water
- Dairy-free
Contains eggs (hard-boiled eggs, egg).
Not checked: pimiento-stuffed green olives, frozen empanada discs (such as Goya tapas para empanadas).
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Heat the olive oil in a large skillet over medium heat. Add the onions and bell pepper and cook, stirring now and then, until very soft and just starting to color, about 10 minutes.
10 min
- 2 tbsp olive oil
- 2 yellow onions
- 1 red bell pepper
- Step 2
Add the ground beef and break it up with a spoon. Cook until no pink remains, about 6 minutes. Stir in the cumin, paprika, red pepper flakes, oregano, salt and black pepper and cook 1 minute more, until fragrant.
7 min
- 1 lb ground beef (80/20)
- 2 tsp ground cumin
- 2 tsp sweet paprika
- 1/2 tsp red pepper flakes
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- Step 3
Pour in the beef broth and simmer until the liquid is mostly gone and the filling is moist but not soupy, about 5 minutes. Taste and add more salt if needed.
5 min
- 1/2 cup beef broth
- Step 4
Spread the filling on a plate or sheet pan and refrigerate until cold, at least 1 hour (or overnight). Cold filling is much easier to fold and keeps the pastry from going soggy.
1 hr, hands-off
- Step 5
Stir the chopped olives, hard-boiled eggs and scallions into the cold filling.
- 3/4 cup pimiento-stuffed green olives
- 3 hard-boiled eggs
- 3 scallions
- Step 6
Lay a pastry disc on the counter. Put about 1/4 cup filling in the center, brush the edge lightly with water, fold into a half-moon and press the edges together firmly with your fingers. Seal by pressing with a fork, or fold and pinch the rim over itself in small pleats. Repeat with the rest. Set them on parchment-lined sheet pans.
20 min
- 12 frozen empanada discs (such as Goya tapas para empanadas)
- Step 7
To freeze: chill the filled empanadas on the sheet pans until firm, about 1 hour, then transfer to a freezer bag and freeze up to 3 months. Bake from frozen as below, adding 5 to 10 minutes.
1 hr, hands-off
- Step 8
Heat the oven to 400°F. Brush the tops of the empanadas with the beaten egg wash.
400°F
- 1 egg
- Step 9
Bake until deep golden and flaky, 22 to 25 minutes. Let rest 5 minutes before eating — the filling is very hot.
25 min, hands-off · 400°F
Where it’s from
Written by AI from an idea
Version 1, saved Oct 4, 2026