Pork and Beef Empanadas


Canola oil for frying
1 onion, finely chopped
1 green pepper. chopped
1 clove garlic, crushed
kosher salt and fresh cracked black pepper to taste
2 tsp ground cumin
1 tsp oregano
3/4 lb of ground chuck
1/2 lb of ground pork
3/4 cup of chopped canned tomatoes, with juice.
1/4 lb of pitted green olives
1 box frozen puff pastry
  • Defrost the puff pastry. Set aside.
  • Heat a little oil in a  frying pan and cook the onions  using low heat for about 3 minutes.
  • Add the green pepper and cook for another 3 minutes.
  • Add the garlic and cook for 1 minute.
  • Add the ground meats and break up any lumps and cook until browned.
  • Stir in the tomatoes and olives and bring to a boil.
  • Reduce the heat and simmer for 10 minutes, stirring occasionally, or until most of the liquid has evaporated.
  • Season with salt, pepper, oregano and cumin.
  • Allow to cool completely.
  • Cut 3 inch rounds from each sheet of puff pastry.
  • Place 2 heaped teaspoons of filling onto each round and fold over to enclose.
  • Press the edges down with a fork to seal.
  • Add 1 inch of canola oil into a deep saute pan.
  • Fry the empanadas in batches until crisp and golden. Drain on paper towels.
  • Alternatively you may bake in a 400 degree oven for about 20 minutes, or until golden.




20 min


20 min


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