Beef Empanadas Recipe

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Beef Empanadas
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  1. To Make the Cream Cheese Pastry: Process the butter, cream cheese, and cream in a food processor, electric mixer or by hand to thoroughly combine.
  2. Add the flour and salt. Process until just combined and the dough holds together in a ball. Turn the dough out onto a well-floured surface. Divide into 2 pieces. Flatten into disks and wrap each in plastic wrap. Refrigerate for at least 30 minutes before rolling out. If the dough is chilled overnight, take it out 15 minutes before rolling out.
  3. Rub flour all over a rolling pin. Working with one dough disk at a time, pace the disk on a clean, well-floured work surface. Applying some pressure with the rolling pin, roll gently from the center of the dough to the top and bottom edges. Rotate the the disk, and roll to the top and bottom edges again. Reflour the work surface and rolling pin, turn the dough over, and continue to roll the dough from the center out to the edges. Turn over and roll again, rotating the disk to ensure even rolling until the dough is about 12 inches in diameter, then but not transparent.
  4. To Make the Filling: heat a large skillet over medium heat, and then swirl in the olive oil. Add the onion and bell pepper. Saute until the onion is translucent, 3 to 4 minutes. Raise the heat to high and add the beef. Cook, stirring constantly, to brown, about 5 to 7 minutes. Add the cumin and cook for another minute.
  5. Stir in the olives, raisins, honey, salt, pepper, and hot sauce. Cook until the meat is golden brown, the liquid has evaporated, and the flavors have blended, about 4 more minutes. Cool the mixture completely in the fridge. Stir in the egg whites.
  6. Preheat the oven to 375°F Butter or line a baking sheet.
  7. To form the empanadas, work with half of the disk of dough at a time, rolling out on a floured work surface. Using an overturned bowl (about 5 inches across), cut out circles about 3 or 4 at a time from each piece of dough. Gather all the dough scraps together, reroll once, and cut. Place 1/4 cup filling on one side of the dough circle. Wet the edges of the dough with water. Fold the dough over to form a half circle. Pinch the edges of the dough together. Crimp the edges with a fork. Repeat the process until all of the filling is used. The empanadas can be frozen at this point.
  8. Place the empanadas on the prepared baking sheet and chill for a few minutes. Prick each pie on top twice with a fork. When ready to bake, beat the egg yolks with 1 tablespoon of water. Brush the egg wash over each empanada. Bake for 20 to 25 minutes, until golden brown. Let rest for 5 minutes before serving. The empanadas can be cooled and frozen to reheat in a microwave.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1315.55 Kcal (5508 kJ)
Calories from fat 808.16 Kcal
% Daily Value*
Total Fat 89.8g 138%
Cholesterol 131.36mg 44%
Sodium 1651.9mg 69%
Potassium 315.84mg 7%
Total Carbs 74.04g 25%
Sugars 26.68g 107%
Dietary Fiber 6.14g 25%
Protein 38.17g 76%
Vitamin C 13mg 22%
Vitamin A 0.4mg 14%
Iron 6.8mg 38%
Calcium 37.8mg 4%
Amount Per 100 g
Calories 848.81 Kcal (3554 kJ)
Calories from fat 521.44 Kcal
% Daily Value*
Total Fat 57.94g 138%
Cholesterol 84.76mg 44%
Sodium 1065.83mg 69%
Potassium 203.79mg 7%
Total Carbs 47.77g 25%
Sugars 17.21g 107%
Dietary Fiber 3.96g 25%
Protein 24.63g 76%
Vitamin C 8.4mg 22%
Vitamin A 0.3mg 14%
Iron 4.4mg 38%
Calcium 24.4mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 33
  • 34

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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