Spicy Beef Empanadas

This is an easy empanadas dish.  Although traditional empanada dough is similiar to a pie crust. This dough uses a refrigerator biscuit dough, which makes it uncomplicated and easy to handle. The dough is  filled with a spicy beef filling, and then folded and baked.

This is great to make in batches and freeze. You can easily use as needed. I enjoy using them for packed lunches or snacks. These spicy filled pies are elegant enough to be served as appetizers. We made a batch to enjoy for this month’s Wine Club gathering. Our focus was Argentinian and Chilean wines.
Spicy Beef Empanadas
Makes about 20

1 tablespoon olive oil
1/2 pound lean ground beef
1/2 green or red bell pepper
2 tablespoons chopped garlic
1/3 cup chopped raisins
1/4 cup chopped pimiento stuffed green olives
1-1/2 tablespoons red wine vinegar
1 tablespoon all-purpose flour
1-3/4 teaspoon ground allspice
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 cup packed grated Monterey Jack Cheese (about 4-ounces)
1/3 cup chopped fresh cilantro
3-12 ounce packages refrigerated buttermilk refrigerator biscuits
2 egg yolks, beaten to blend for glaze
Heat oil in a heavy medium skillet over medium heat.  Add beef, bell pepper and garlic.  Cook until beef loses its pink color and vegetables begin to soften, breaking up beef with a fork, about 6 minutes.  Add rasins and next 6 ingredients and cook until the mixture is thick, about 5 minutes.  Season with salt and pepper.  Mix cheese and cilantro into filling.
Preheat oven to 375 Degrees F.  Roll out one biscuit at a time on a lightly floured surface to 4-inch circle.  Brush half of dough edge with glaze.  Place one rounded tablespoon of filling in dough.  Fold dough over to create half circle; press edges to seal.  Using fork tines, crimp edges decoratively.  Place empanada on a heavy large baking sheet.  Brush with glaze.  Repeat with remaining biscuits, filling and glaze.
Bake empanadas until golden brown, about 12 minutes.

62 thoughts on “Spicy Beef Empanadas

  1. OK Velma… They are in the oven as I am typing this…I za za zinged it up a bit, Cajun spices and a little sweet Caribbean sauce (and a tad Coconut Rum). The meat tastes incredible. I used some left over focaccia bread dough, may have stretched it a bit too far… will know in 10 minutes.You should know tomorrow as I plan to blog this!


  2. Holy cow- your beef mixture looks and sounds fabulous! Whenever I make empanadas- I always do the dough from scratch and it's such a process- I am going to give the refrigerated dough a try- in fact, I think I will just put these yummy little delights on my grocery list.


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