Cuban Beef Empanadas are fried (or baked) hand pies filled with a spiced ground beef mixture with lots of sliced green olives and served with a chimichurri sauce. Homemade dough recipe is included!
Cuban Beef Empanadas = Perfect party food
Not a typical potluck recipe, but you just might become the hit of the neighborhood BBQ party when you show up with a big ol' tray full of these Cuban beef empanadas.
Let the other people bring the potato salad, you've got empanadas baby!!
The best kind of meat pie recipe
Cuban beef empanadas are my favorite kind of hand pie of all time because they are fried and they are filled with picadillo.
This is hands down, my best ground beef recipe ever, but it can also be made with other meats.
The picadillo itself is pretty healthy when made with a lean ground beef (sirloin), bison, turkey, or chicken.
I make picadillo once a month, even when I'm not making empanadas. It's a wonderful filling that can be stuffed in all sorts of things, like:
- potatoes
- acorn squash halves
- avocado halves
- top tortilla chips for nachos
- wrap it in a flour tortilla
The picadillo's flavor is even better when it's made a few days before.
All the ingredients have time to really come together and improve the overall flavor.
A little side note: Most of the Cuban picadillo I've eaten in South Florida had raisins in it to add a touch of sweetness.
My recipe doesn't have them in it, but you can add them to make it more traditional.
Just add ½ cup raisins to the mixture after the meat has browned.
How to make a homemade empanada dough
Empanadas can be made with the store-bought dough discs found in the ethnic freezer section of the grocery store, but they taste so much better when made with homemade dough.
I always make my own and I've included the recipe for you below.
Wait until you see how easy the dough is to make!
Homemade dough is flakier and tastier than the pre-made kind.
It is truly super simple to make and can be frozen for convenience.
Just make up a double batch, freeze one, and take it out the next time you need it.
The dough can also be used with other savory fillings (like veggies) or make sweet hand pies (with fruit and/or cheese).
Did you enjoy this Cuban Beef Empanadas recipe? Don't forget to leave me a comment below and please share it with friends and family.
Cuban Empanadas
Ingredients
FOR THE DOUGH:
- 2 ¼ cups all-purpose flour
- 1 teaspoon salt
- ¼ cup solid shortening, chilled and cut into small pieces
- ¾-1 cup warm water
FOR THE PICADILLO FILLING:
- 2 tablespoons olive oil
- ½ cup onion, minced
- ½ cup red or green bell pepper, minced
- 2 fresh garlic cloves, finely minced
- 1 pound ground beef (can substitute with ground turkey or ground chicken)
- ½-3/4 cup pimiento-stuffed green olives, sliced
- ½ cup tomato sauce
- ¼ cup dry sherry
- 1 tablespoon Worcestershire sauce
- ½ teaspoon Tabasco sauce
- ½ teaspoon ground cumin
- ¼ teaspoon dried oregano
- ½ cup raisins, optional
- 2-3 cups oil for frying
- Serve with: chimichurri sauce
Instructions
FOR THE DOUGH:
- In a bowl, mix together the 2 ¼ cups flour and 1 teaspoon salt.
- Add the ¼ cup chilled shortening pieces and mix into the flour mixture using fingers, can also use a pastry blender or two knifes. Using fingers, lightly mix in the ¾-1 cup warm water a little at a time until the mixtures forms into a ball and isn't sticky anymore.
- Wrap dough ball in plastic wrap and chill in the refrigerator for at least 30 minutes.
FOR THE PICADILLO FILLING:
- Place the 2 tablespoons olive oil in a large skillet over medium-high heat and once oil is hot, add the ½ cup onion, ½ cup bell pepper and 2 whole cloves of garlic. Sauté for 5 minutes.
- Add the 1 pound ground meat to the skillet, stir well and continue cooking until beef is browned and fully cooked, about another 10 minutes.**After browning meat, can drain any excess fat from the pan.
- Add the ½-3/4 cup sliced olives, ½ cup tomato sauce, ¼ cup sherry, 1 tablespoon Worcestershire sauce, ½ teaspoon Tabasco, ½ teaspoon ground cumin, and ¼ teaspoon dried oregano. **Can also add the optional ½ cup raisins to the mixture now**Stir well so all ingredients are combined, cover pan and lower heat. Simmer for about 20 minutes, or until mixture thickens.
- Check seasonings and add salt, if needed. Set aside and let mixture cool before filling each empanada.
ASSEMBLING THE EMPANADAS:
- Remove dough ball from refrigerator and separate into 10 equal sized balls. On a lightly floured surface, roll out each dough ball into a thin circle. Place a few tablespoons of the picadillo onto the center and fold half of the dough over, sealing the edges by pressing down with a fork or twisting the edges over to form a seal.
- Heat 2-3 cups oil in a large frying pot or deep fryer to 365F/185C degrees. **See recipe notes on how to bake empanadas instead of frying**
- Gently place 1-2 empanadas at a time in the hot oil (do not crowd) and cook until brown on each side, about 3 minutes per side. Remove from oil and let drain on wire rack. Repeat with remaining empanadas.
- Serve warm with lots of chimichurri on the side.
Recipe Notes & Tips:
- Cooked empanadas can be stored in the refrigerator in a sealed container or plastic bag for 3-4 days OR can freeze them in a freezer proof bag or plastic container for up to 3 months. Let frozen empanadas fully thaw before reheating in a 325F/163C oven for 5 minutes.
- These empanadas can be successfully baked! TEA reader Elaine did it and she said they turned out great. Here are her instructions:
Preheat oven to 375F/190C degrees. Place the empanadas on a non-stick baking sheet, brush the tops with a beaten egg, and bake for 25 minutes.
Lori Mussack
This Cuban empanada filling recipe was exactly what I was looking for. I would like to spice the flavoring up a bit, what would you recommend?
Thanks
Lori
Karrie
Thanks Lori! The flavoring is pretty spot on for these empanadas, but if you're looking for an even more flavor punch, use the chimichurri sauce on them! If you want them spicier, you can add jalapeños to the picadillo mixture and add more to the chimichurri sauce too.
Jackelyn
Delicious and easy. Very authentic flavor, like my Cuban great grandmother made when I was a child!
Lorena
I made these and they came out absolutely delicious!! Love this recipe
Miriam
So excited to try these in 2 weeks for a family party! How big do you roll the dough rounds in approx inches?
Thank you,
Miriam
Karrie
OMG, I'm so excited too Miriam and can't wait for everyone to try them! They are perfect for a party and the picadillo filling gets better as it sits a day or two, so feel free to make it early. I always just divide the dough into equal pieces and round each one out into a circle, so thinking the circles might be around 3 to 4" diameter(??) Have fun at your party and please let me know what your family thinks about the empanadas 🙂
Barb
Never had empanadas before but i love fried anything. EVen made your dough and all I can say is WOW!! Best ever and completely worth the effort.
Helen Jane
Great authentic and delicious recipe!
JEANNE M PETRILLO
The piccadillo is delicious. The dough is really easy but I baked them and they were heavy. I am sure if i fry them next time it will be much better. Cooked piccadillo a second time and served over tostito chips. Delicious!!!!!! This is a winner
Lolita
Awesome. I don’t use raisin, that depends on what region you come from in Cuba. My mom did not cook with raisins but lots of pimiento stuffed green olives
Robin
The pastry was incredible baked! I substituted lard for shortening. They were crispy and crunchy and perfect. Thank you for the recipe.
Kalila
This recipe is LEGIT! I used the premade tortillas para empanadas by Goya but they fry up nice and crisp! The picadillo was excellent! Super easy and very delicious with a house made hot sauce. A keeper!
Patty
I'm Cuban and love to make my empanadas home made my taught me how to make them this way.
Faye Martin
I substituted dry white wine for the sherry just because I didn't have any on hand and used the optional raisins. I also subbed store-bought pie dough. These were PHENOMENAL!! We tried both fried and baked versions, and I have to say the fried is oh so rich, but to die for. I will try making my own dough with your recipe next time and fry all of them. Thank you for the terrific recipe!
Christine
OMG, SO GOOD!!! I just finished making them. I just aded a sauteed seeded jalepeno. As I love spicy food. THANK YOU 🙂
Hope
This may be a long shot, but is there anything I can substitute for the sherry??
Karrie
You can just leave it out of the recipe, Hope. If the mixture gets too thick as it's cooking, just add a little water to it.
Hope
Ahhh awesome thank you!!
Briana Allen
I substitute for equal parts chicken broth and add a table spoon of red wine vinegar per quarter cup
Lolita
Yes cooking wine, vino seco. Our grocery store carries it in the international aisle. Mom always said if no wine can sub with either lemon or a little vinegar for acidity
J.G.
This filling is fantastic! I've made it several times with beef and also with ground turkey. Usually I would buy a premade dough but decided to try your homemade one and it's so light and flaky. I might never buy store dough again!
Bob
The filling is delicious I can't wait to taste the finished pie
Elaine
I have baked the empanadas with great success. I brush the tops with eaten egg and baked them at 375 for 25 mins. They were crispy, golden brown and delicious. My husband is a heart patient so this was a good alternative to frying.
Karrie@tastyeverafter
That's fantastic Elaine! Thank you so much for letting me know & I'm going to update the recipe with your baking instructions YAY!!
Becca
Made them with vegan picadillo. First time making empanadas.They turned out misshapen but they were tasty. Gonna keep working at it till I get them beautiful like the photos.
Genny J
I have Celiac disease so didn't make the empamadas but made the filling and it was delicious! Making a double batch next time to freeze for easy dinners.
David
I had these over at my local cuban joint and they were the bomb. I would probably go broke if I didn't learn how to make these--that's why I am here. Five stars just for posting those mouth watering pictures.
Vicky Abbott
Made these for a new year's eve party and they went quick! Everyone thought I bought them from a restaurant and couldn't believe I made them myself. Thank you for this recipe and next time I'm making a triple batch and freezing them!
Katie Crenshaw
These Cuban Empanadas were amazing!! Was a little worried they would be too difficult, but your instructions were great and they came out perfect! Thanks for sharing a fabulous recipe!!!