Ingredients
2 cloves garlic, minced
1 onion, minced
Half sweet red or green pepper, finely diced
1 lb (500 g) Extra Lean or Lean Ground Beef
1 cup (250 mL) salsa
1 tbsp (15 mL) chili powder
1 tsp (5 mL) ground cumin
¾ cup (175 mL) sliced green olives
½ cup (125 mL) raisins
Salt and pepper
4 frozen pie shells (9-inch/25 cm), thawed or enough homemade pastry for 2 double-crust pies
1 egg, lightly beaten
Instructions
- Cook garlic, onion, diced pepper and ground beef over medium heat in a large skillet, stirring often and using back of spoon to break up meat into small chunks, for 8 to 10 minutes until beef is browned and completely cooked. Drain, if necessary.
- Stir in salsa, chili powder and cumin; reduce heat to medium-low and simmer for 3 to 4 minutes. Remove from heat; stir in olives and raisins. Season with salt and pepper to taste and let cool completely.
- Cut each pie shell in half. Form each of the 8 pastry pieces into a ball; roll out each into a 7-inch (18 cm) round. Use 1/2 cup (125 mL) ground beef mixture for each empanada. Moisten pastry edges with water; fold over and seal with fork. Place empanadas on parchment paper- or foil-lined baking sheet; prick tops and brush each with beaten egg.
- Bake in preheated 425°F oven for 15 to 20 minutes or until golden brown (check the bottoms are brown).
Notes
To make a batch of Team-Sized empanadas: Chop olives finely; cut each pie shell into ten 3-inch (8 cm) rounds, rerolling scraps, and fill with 1 tbsp (15 mL) beef mixture. Reduce baking time to about 10 to 15 minutes. Makes 40.
To make ahead empanadas ahead, freeze unbaked in an airtight container for up to 1 month; bake from frozen in 350°F oven for 20 to 25 minutes for team-size or 30 minutes for large. Or, bake as directed and let cool completely on a rack. Layer between sheets of parchment paper in airtight containers. Defrost in the microwave and reheat in an air fryer, toaster oven or the microwave.
You can even skip the pastry in this recipe if you like and enjoy this Spanish-style ground beef as a filling in taco shells or as a topping for baked potatoes or rice.