by Sarah on October 21, 2013

Fall is coming!  I am attempting to muster up some enthusiasm about it.  I know there are those who love it, weird people who anticipate the chill of winter, pumpkin spice everything….I am not one of those people.  Give me a clear sunny day at about 85 degrees.

One nice thing about colder weather is tucking into hot dishes like stews, soups, pot pies and maybe even some empanadas.  You could even have soup AND empanadas.  Now that sounds like a good way to spend a rainy afternoon.

This dough is pre-made.  There are plenty of recipes out there on the internet, I’m sure–like here, here and here—but I buy it pre-made at Corti Bros.  The brand I buy is La Saltena, but Goya also makes them, as does Blancaflor.  If you’re REALLY in a pinch, you can use rolled pie dough but only if it’s the last resort.

This recipe is also quite adaptable to fillings of your liking.  If you’re not into green olives or raisins, do something else.  Maybe tomato or bell pepper.  At this Mexican bakery I go to, they’ve got pumpkin empanadas!  I need to figure out how to make that filling.  In the meantime, I hope you’ll enjoy this one.



  • 1 lb ground meat, I use beef or turkey
  • 1/2 medium onion, chopped
  • 1 Tbsp cumin
  • 2 cloves garlic, minced
  • 3 green onions
  • 3 Tbsp raisins--I use a mixed variety
  • 1/4 cup green olives, chopped
  • 1 small can chopped black olives
  • 5 hard boiled eggs, chopped
  • 2 Tbsp olive oil
  • chili flakes
  • salt, pepper
  • 1 egg


  • In a hot skillet, heat oil and add onion. When translucent, add garlic and cumin and cook until aromatic, only about 30 seconds.
  • Add ground meat and brown. Season with salt, pepper and chili flake as desired. Transfer meat to a bowl leaving the fat behind.
  • Add the chopped raisins, green onions, green and black olives, and chopped hard boiled egg. Mix together. Check seasonings and adjust if necessary.
  • Preheat oven to 350.
  • Put 1 Tbsp of meat mixture into the center of the empanada dough. Fold over one side so that the edges meet.
  • You can pinch the sides together with a fork, or use the folded over method shown in the post, basically starting at one end: fold a small triangle, another one from that end, etc. It resembles a rope when done.
  • Lay the empanadas on a lined baking sheet.
  • Beat the egg with a splash of milk or water. Brush the egg onto the tops of the empanadas.
  • Bake in the middle of the oven for about 30 minutes, or until golden.


*These can easily be frozen before baking--just pop the whole tray in the freezer until frozen then pop them into a freezer bag. Bake when you want some.



Related posts:

{ 2 comments… read them below or add one }

Fatal error: Cannot assign by reference to overloaded object in /home/content/99/14039299/html/wp-content/themes/thesis_18/lib/classes/comments.php on line 176