Empanada at The Little Shop of Olive Oils

Garlic and Beef Empanada


  • 1 lb ground beef
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, finely chopped
  • 1 tsp cumin
  • 1 tsp paprika
  • Salt and pepper to taste
  • 1/4 cup pitted green olives, chopped
  • 1/4 cup raisins
  • 2 tbsp Garlic Extra Virgin Olive Oil (EVOO)
  • Empanada dough (store-bought or homemade)
  • 1 egg, beaten (for egg wash)


  • Heat 2 tbsp of EVOO in a skillet over medium heat. Add chopped onion, minced garlic, and red bell pepper. Sauté until the vegetables are softened.
  • Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon. Drain any excess grease.
  • Season the beef mixture with cumin, paprika, salt, and pepper. Mix well.
  • Stir in chopped green olives and raisins. Let the mixture cool slightly.
  • Preheat your oven to 375 F.
  • Roll out the empanada dough on a lightly floured surface. Cut out circles (about 4-5 inches in diameter) using a round cutter.
  • Place a spoonful of the beef mixture in the center of each dough circle.
  • Fold the dough over the filling to create a half-moon shape. Press the edges together to seal the empanada. You can crimp the edges with a fork for a decorative touch.
  • Brush the tops of the empanadas with the beaten egg to give them a golden-brown color when baked.
  • Place the empanadas on a baking sheet lined with parchment paper.
  • Bake in the preheated oven for about 20-25 minutes, or until the empanadas are golden and crispy.
  • Remove from the oven and let them cool slightly before serving.
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