Empanadas with Raisins and Olives


4 cups sifted flour
1 tsp baking powder
2 tsp kosher salt
1 lb lard or vegetable shortening
1 cup scalded milk
2 large onions, coarsley chopped
1/2 lb ground beef
1/2 lb ground pork
3 tbs vegetable oil
Pinch of Oregano
Pinch of Cumin
Black pepper to taste
6-7 drops Tabasco
3-4 hard boiled eggs
1 cup golden raisins
Pitted black olives
2 egg whites lightly beaten
2 egg yolks, lightly beaten


  • Sift together the flour, baking powder and salt.
  • Combine with the lard or vegetable shortening.
  • Gradually add the hot milk and knead the dough until it is no longer sticky.
  • Let stand for 10 minutes, covered with cloth.
  • To prepare the meat filling, saute the onions along with the meat in hot oil until cooked through, then season with salt and pepper, oregano, cumin and ground bay leaf.
  • When the meat has completely cooled prepare the dough.
  • Roll it our very thinly and cut into circles approximately 5-6 inches in diameter.
  • Place a spoonful of the mixture on lower left of the dough circle.
  • Add a black olive, some raisins and a slice of hard boiled egg.
  • Close top half of the circle over all and brush the edges with egg whites and seal using the tines of a fork.
  • Place on a greased cookie sheet and brush the tops with egg whites.
  • Bake in a preheated 425 degree oven for about 1/2 hour or until golden.
  • Alternatively ¬†you may deep fry them at 360 degrees until golden.




1 hr


30 min


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