If you’re craving something that perfectly balances rich savory flavors with subtle hints of sweetness, then the Classic Beef Empanadas with Olives and Raisins Recipe is your new best friend. These delightful pastries bring together a flaky, buttery crust hugging a vibrant filling of seasoned ground beef, briny olives, and plump, sweet raisins, delivering an irresistible bite every time. Whether you’re cooking for a crowd or a cozy family dinner, this recipe invites you to enjoy a timeless dish that’s as comforting as it is exciting, with every element working harmoniously to make your taste buds dance.
Ingredients You’ll Need
Gathering simple ingredients is the secret to making this Classic Beef Empanadas with Olives and Raisins Recipe truly shine. Each one plays a starring role, offering layers of flavor, the perfect dough texture, or just the right burst of color to make these empanadas irresistible.
- 2 1/2 cups all-purpose flour: The foundation for a tender, flaky empanada crust.
- 1 teaspoon salt: Enhances all the flavors, bringing balance to the dish.
- 1/2 cup unsalted butter, cold and cubed: Essential for creating a buttery, flaky texture in the dough.
- 1 large egg: Adds richness to the dough and later creates a beautiful golden egg wash.
- 1/4 cup cold water: Helps bring the dough together without making it tough.
- 1 tablespoon vinegar (optional): Optional but useful for extra tenderness in the crust.
- 1 lb ground beef: The hearty, flavorful base of the filling, though chicken or pork can also work wonderfully.
- 1/2 onion, finely chopped: Adds subtle sweetness and moisture.
- 2 cloves garlic, minced: Infuses depth and warmth into the filling.
- 1/2 cup green olives, chopped: Brings a traditional briny kick that contrasts beautifully with the meat.
- 1/4 cup raisins: Adds a touch of natural sweetness to balance the savory spices.
- 1/2 teaspoon ground cumin: A fragrant spice that gives the filling its signature warmth.
- 1/2 teaspoon chili powder (optional): Introduces a gentle heat—skip it if you prefer milder flavors.
- Salt and pepper to taste: Essential for seasoning the filling to perfection.
- 1/4 cup chopped fresh parsley (optional): Adds fresh, herby brightness to the mix.
How to Make Classic Beef Empanadas with Olives and Raisins Recipe
Step 1: Prepare the Dough
Start by mixing the all-purpose flour and salt in a large bowl. Now, add that cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until you see coarse crumbs forming. This step is key to getting a flaky crust that melts in your mouth. Next, whisk together the egg, cold water, and vinegar in a separate bowl. Slowly pour this mixture into the flour and butter, stirring gently until the dough just forms. If it’s a bit dry, add cold water, a tablespoon at a time. Once it’s all coming together, transfer the dough to a lightly floured surface and knead for a couple of minutes until smooth. Wrap it in plastic wrap, then chill it in your fridge for at least 30 minutes to help it firm up and make rolling easier.
Step 2: Prepare the Filling
While your dough rests, heat a bit of oil in a skillet over medium heat. Toss in your finely chopped onion and garlic and sauté until the onion becomes soft and translucent—that aroma alone is irresistible! Add your ground beef (or choice of meat) and cook it thoroughly, breaking it up as it browns. Once cooked, drain excess fat to keep the filling from getting greasy. Stir in the chopped olives and raisins, sprinkling in cumin, chili powder if you like a little kick, salt, and pepper. Let it all cook together for another 2 to 3 minutes, so the flavors marry beautifully. Take the skillet off the heat and, if you like a fresh herbal note, fold in freshly chopped parsley. Let this mixture cool a bit as you prep your dough for assembly.
Step 3: Assemble Your Classic Beef Empanadas with Olives and Raisins Recipe
Preheat your oven to 375°F (190°C) to get it ready for baking that golden crust. Roll out the dough on a lightly floured surface to about 1/8-inch thickness—thin enough for crispiness but sturdy enough to hold the filling. Use a round cutter or a large glass to cut out 4 to 5-inch circles. Spoon 1 to 2 tablespoons of the cooled filling right into the center of each circle. Fold the dough over to form a half-moon, then press the edges together and crimp with a fork—this seals in all that delicious stuffing and makes each empanada extra charming. Brush the tops with the beaten egg for that perfect shiny, golden finish that everyone loves.
Step 4: Bake
Place those beauties on a parchment-lined baking sheet, giving them enough room to crisp up nicely. Pop them into your preheated oven and bake for about 20 to 25 minutes, or until they’re a beautiful golden brown with crispy edges. Once out, let them cool just a bit to avoid burning that eager mouth, but don’t wait too long—these snacks are best enjoyed warm.
How to Serve Classic Beef Empanadas with Olives and Raisins Recipe
Garnishes
Garnishing your empanadas with a sprinkle of fresh parsley or a few extra chopped olives can add a fresh, colorful visual pop. A dash of smoked paprika or chili flakes on the side can add an extra layer to the flavor adventure. Presentation can be as simple or extravagant as you like, but these little touches make a difference.
Side Dishes
Classic Beef Empanadas with Olives and Raisins Recipe pairs beautifully with zesty sides like a fresh tomato salsa, creamy guacamole, or tangy sour cream to help balance the richness. A crisp green salad with a citrus dressing or a bowl of black beans can turn your empanada feast into a full, exciting meal.
Creative Ways to Present
Want to wow your guests or family? Serve your empanadas on a wooden board surrounded by vibrant dipping sauces in small dishes. Try stacking a few with some colorful pickled vegetables or roasted peppers on the side. You could even turn them into appetizers by making smaller versions and serving with toothpicks for easy grabbing at parties.
Make Ahead and Storage
Storing Leftovers
Leftover empanadas can be stored in an airtight container in the refrigerator for up to 3 days. Just be sure to let them cool completely before sealing to avoid sogginess, preserving that flaky crust and delicious filling perfectly.
Freezing
You can freeze both assembled uncooked empanadas and fully baked ones! For uncooked, freeze them on a parchment-lined tray until solid, then transfer to a freezer bag. They’ll keep well for up to 2 months. Baked empanadas freeze best cooled and wrapped tightly in foil or plastic wrap.
Reheating
To reheat, place your empanadas in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through and the crust is crisp again. Avoid microwaving if possible, as it can make the pastry soggy and lose that delightful texture.
FAQs
Can I substitute ground beef with other meats?
Absolutely! Ground chicken, pork, or even a mix of meats work well in this recipe. Adjust the seasoning as needed to complement the meat choice for the best flavor.
Are the olives and raisins necessary?
The olives and raisins provide the classic contrast of salty and sweet that make this recipe unique. However, if you’re not a fan, you can leave them out or experiment with other ingredients like chopped bell peppers or nuts for texture.
How do I make the dough extra flaky?
Keep your butter and water cold throughout the process and avoid overworking the dough. Chilling the dough before rolling also helps improve flakiness tremendously.
What dipping sauces go best with these empanadas?
Popular choices include fresh salsa, creamy guacamole, or cool sour cream. Spicy chimichurri or tangy yogurt-based dips also complement the flavors beautifully.
Can I make these empanadas gluten-free?
Yes, using a gluten-free all-purpose flour blend designed for baking can work well. Just ensure it contains xanthan gum or a similar binder to achieve good dough elasticity.
Final Thoughts
There’s something truly special about the Classic Beef Empanadas with Olives and Raisins Recipe that brings comfort and joy with every bite. Whether you’re serving them for a casual family meal, a festive gathering, or treating yourself to a delicious snack, these empanadas are sure to become a beloved favorite. Don’t hesitate to roll up your sleeves and dive into this recipe—you’ll be rewarded with flaky, flavorful pockets of happiness that everyone will adore!
Print
Classic Beef Empanadas with Olives and Raisins Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
Description
This classic empanada recipe features a tender, flaky dough filled with a savory mixture of ground beef, onions, garlic, and traditional spices. Optional ingredients like green olives and raisins add layers of flavor and texture, while the golden, crispy crust is brushed with egg wash for a beautiful finish. Perfect as a snack, appetizer, or meal, these baked empanadas are easy to assemble and satisfyingly delicious.
Ingredients
Dough
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small cubes
- 1 large egg
- 1/4 cup cold water (add more if needed)
- 1 tablespoon vinegar (optional, for extra tenderness)
Filling
- 1 lb ground beef (or chicken, pork, or beef mixture)
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup green olives, chopped (optional but traditional)
- 1/4 cup raisins (optional, for sweetness)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder (optional, for heat)
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley (optional)
For Finishing
- 1 large egg (for egg wash)
Instructions
- Prepare the Dough: In a large bowl, combine the all-purpose flour and salt. Add the cold cubed butter and use a pastry cutter or your fingers to incorporate it until the mixture looks like coarse crumbs. In a separate small bowl, whisk together the egg, cold water, and optional vinegar. Slowly pour the wet mixture into the flour and butter mixture, stirring until a dough forms. Add extra cold water one tablespoon at a time if the dough is too dry. Turn out onto a floured surface and knead gently for a couple of minutes until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Prepare the Filling: Heat a bit of oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté until the onion becomes soft and translucent. Add the ground meat and cook until browned, breaking it apart as it cooks. Drain any excess fat. Stir in the chopped green olives, raisins if using, ground cumin, chili powder if using, and season with salt and pepper. Cook for another 2-3 minutes to blend the flavors. Remove from heat and let it cool slightly. Stir in fresh parsley if desired.
- Assemble the Empanadas: Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to about 1/8-inch thick. Use a 4-5 inch round cutter to cut circles. Place 1-2 tablespoons of filling in the center of each circle. Fold the dough over to make a half-moon shape and press the edges to seal. Crimp the edges with a fork to securely close each empanada. Beat the remaining egg and brush over the tops to give a golden shine.
- Bake the Empanadas: Arrange the empanadas on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes or until golden brown and crispy. Remove from oven and allow them to cool for a few minutes.
- Serve: Serve the empanadas warm with your choice of dipping sauces such as salsa, guacamole, or sour cream for added flavor and enjoyment.
Notes
- Chilling the dough is essential to achieve a flaky and tender crust.
- Optional ingredients like green olives and raisins add authenticity and a balance of savory and sweet flavors.
- You can substitute ground beef with ground chicken, pork, or a mixture for different taste profiles.
- Adjust chili powder quantity or omit it depending on your preferred spice level.
- Ensure the empanadas are well sealed to prevent the filling from leaking during baking.
- Empanadas can be frozen before baking; bake directly from frozen adding a few extra minutes to the cooking time.
