Cuban Empanadas


Cuban Beef Empanadas square measure cooked (or baked) hand pies stuffed with a spiced boeuf mixture with several sliced inexperienced olives and served with a chimichurri sauce. home-baked dough formula is included!

Not a typical repast formula, however you only would possibly become the hit of the neighborhood BBQ party after you show up with a giant ol’ receptacle jam-packed with these Cuban beef empanadas.  Let the opposite individuals bring the salad, you’ve got empanadas baby!! 

Cuban beef empanadas square measure my favorite reasonably hand pie of all time as a result of they're cooked and that they are stuffed with picadillo. this can be handily, my best boeuf formula ever, however it may also be created with alternative meats.  The picadillo itself is pretty healthy once created with a lean boeuf (sirloin), bison, turkey, or chicken.

I build picadillo once a month, even once I’m not creating empanadas.  The picadillo’s flavor is even higher once it’s created a couple of days before.  All the ingredients have time to actually close and improve the flavor.

A little facet note:  Most of the Cuban picadillo I’ve eaten  in South Florida had raisins in it to feature barely of sweetness.  My formula doesn’t have them in it, however you'll be able to add them to form it a lot of ancient. simply add 1/2 cup raisins to the mixture when the meat has tanned.



  • 2 1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 cup solid shortening, chilled and cut into small pieces
  • 3/4-1 cup warm water


  • 2 tablespoon olive oil
  • 1/2 cup onion, diced
  • 1/2 cup red or green bell pepper, diced
  • 2 fresh garlic cloves, minced
  • 1 pound ground beef (can substitute with ground turkey or ground chicken)
  • 1/2-3/4 cup pimiento-stuffed green olives, sliced
  • 1/2 cup tomato sauce
  • 1/4 cup dry sherry
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon Tabasco sauce
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 2-3 cups of oil for frying
  • Serve with: chimichurri sauce



  1. In a bowl, mix together the flour and salt.
  2. Add the chilled shortening pieces and mix into the flour mixture using fingers, can also use a pastry blender or two knifes. Using fingers, lightly mix in the warm water a little at a time until the mixtures forms into a ball and isn't sticky anymore.
  3. Wrap dough ball in plastic wrap and chill in the refrigerator for at least 30 minutes.


  1. Place the olive oil in a large skillet over medium-high heat and once oil is hot, add the onion, bell pepper and garlic. Sauté for 5 minutes.
  2. Add the ground meat to the skillet, stir well and continue cooking until beef is browned and fully cooked, about another 10 minutes.
  3. **After browning meat, can drain any excess fat from the pan.
  4. Add the sliced olives, tomato sauce, sherry, Worcestershire sauce, Tabasco, cumin, and dried oregano. Stir well so all ingredients are combined, cover pan and lower heat. Simmer for about 20 minutes, or until mixture thickens.
  5. Check seasonings and add salt, if needed. Set aside and let mixture cool before filling each empanada.


  1. Remove dough ball from refrigerator and separate into 10 equal sized balls. On a lightly floured surface, roll out each dough ball into a thin circle. Place a few tablespoons of the picadillo onto the center and fold half of the dough over, sealing the edges by pressing down with a fork or twisting the edges over to form a seal.
  2. Heat the oil in a large frying pot or deep fryer to 365F/185C degrees. **See recipe notes on how to bake empanadas instead of frying**
  3. Gently place 1-2 empanadas at a time in the hot oil (do not crowd) and cook until brown on each side, about 3 minutes per side. Remove from oil and let drain on wire rack. Repeat with remaining empanadas.
  4. Serve warm with lots of chimichurri on the side.

Recipe From : Tasty Ever After

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