Beef Empanadas With Olives & Raisins

Serving 24 people

110 min


  • canola oil Corn or canola oil for frying
  • eggs 2 large eggs
  • garlic 1 clove garlic, minced
  • granulated sugar 1 tablespoon granulated sugar
  • green olives 1/2 cup chopped, pitted green olives
  • kosher salt Kosher salt and freshly ground black pepper to taste
  • low sodium chicken broth 1/4 cup homemade chicken stock or low-sodium chicken broth
  • raisins 1/4 cup raisins
  • salt 1 teaspoon salt
  • tomato paste 1/2 tablespoon tomato paste
  • unbleached flour 2 cups unbleached all-purpose flour, plus more for dusting
  • unsalted butter 1 stick (4 ounces) unsalted butter, cold, cut into small pieces
  • water 1 tablespoon cold water
  • white vinegar 1 teaspoon white vinegar
  • yellow onion 1 small yellow onion, chopped
  • ground 1/2 pound ground or minced beef
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How to make it

  1. Make the dough
  2. Combine the flour, sugar, and salt in a food processor and pulse to combine.
  3. Add the butter and pulse until the mixture resembles coarse meal.
  4. Lightly beat the eggs with the water and vinegar until combined.
  5. Drizzle this over the flour mixture and pulse until the dough just comes together. Turn the dough onto a lightly floured work surface and gently knead until smooth, 3 to 5 minutes. Wrap the dough in plastic wrap and refrigerate until firm, about 1 hour.Make the filling
  6. In a large skillet, heat the oil over medium heat.
  7. Add the onion and garlic and cook until the onion is softened, about 5 minutes.
  8. Add the beef and cook, crumbling the meat with a wooden spoon, until no trace of pink remains, about 3 minutes. Spoon off any excess grease.
  9. Add the raisins, olives, and tomato paste and stir well.
  10. Add the stock or broth and simmer until the liquid has nearly evaporated, about 3 minutes. Season to taste with salt and pepper.
  11. Remove from the heat and let cool.Assemble the empanadas
  12. Roll the dough on a generously floured work surface until it’s about 1/8 inch thick.
  13. Cut the dough into 3-inch rounds with a floured biscuit cutter or glass, stamping out as many rounds as possible.
  14. Roll out any dough scraps and cut out additional rounds if possible.
  15. Brush any excess flour from the dough rounds.
  16. Working with 1 round at a time and keeping the rest covered with plastic wrap, spoon about 2 teaspoons filling on one side of the dough round. Fold the dough over to enclose the filling and crimp the edges with a fork to seal. Cover with plastic wrap while you form the remaining empanadas. [The filled, uncooked empanadas can be frozen on a baking sheet, and stored in an airtight plastic bag or container for up to a month. You’ll need to bake the unthawed empanadas, rather than fry them, in a 350°F (176°C) oven for 20 to 25 minutes.]
  17. Preheat the oven to 200°F (93°C).
  18. Pour enough oil into a deep-sided pot to reach a depth of about 1/2 inch and heat until it registers about 325°F (163°C) on a deep-fry or candy thermometer.
  19. Fry the empanadas in small batches, turning them once, until browned and crisp, about 2 minutes per side.
  20. Transfer the empanadas to paper towels or a brown paper bag to drain for a few moments, and then transfer to a baking sheet.
  21. Place the fried empanadas in the oven to keep warm while you fry the remaining empanadas.
  22. Serve at once.