Cousin Rodrigo’s Empanadas

Prep Time: 2 Hours, 40 Minutes
Cook Time: 25 Minutes
Yields: 12 Servings

Difficulty: Easy
Recipe Courtesy of Vanessa Rose’s cousin, Rodrigo Valero.

Empanada Dough Ingredients

  • 3 Cups Flour
  • 2/3 Cups Crisco
  • 2 Teaspoons Salt
  • 1 1/2 Cups Water

Empanada Dough Directions

  1. Add flour and Crisco to the mixer. Use dough hook attachment to mix the dough at the second speed.
  2. Slowly add the water and salt, a little at a time, until a ball begins to form. Scrape down the edge of the bowl as you go.
  3. Continue until a ball of dough forms in the middle. Once finished, you will have an elastic, warm ball of dough.

Onion Filling Ingredients

  • 1 Tablespoon Olive Oil
  • 6 Sweet Onions, diced
  • 1 1/2-2 Tablespoons smoked Paprika
  • 1/2 cup White Wine
  • Salt to taste

Onion Filling Directions

  1. Place pan over medium-high heat on the stove. Once hot, coat the bottom of the pan with olive oil.
  2. Sautee onions until translucent. Add smoked paprika and wine.
  3. Turn on low and let simmer for 30-45 minutes until onions are soft.

Ground Beef Filling Ingredients

  • 1 Tablespoon Olive Oil
  • 1 1/2 pounds Top Sirloin, small diced
  • Salt to taste
  • 2 Tablespoons Cumin
  • 2 garlic cloves, minced
  • 1/2 cup Raisins
  • 1/4 Cup Flour
  • 2 Teaspoons Sugar

Ground Beef Filling Directions

  1. Heat a separate pan and coat bottom of the pan with olive oil. Once the oil is hot, add top sirloin and cumin.
  2. Cook for about 15 minutes until the meat is tender. Add raisins and cook an additional 5 minutes.
  3. Combine the meat with the onions. Remove from the heat. Add a pinch of sugar and flour, and allow to cool completely.


Assembly Ingredients

  • 12-20 Kalamata Olives
  • 6 hard-boiled Eggs, Sliced
  • Egg Wash

Assembly Directions

  1. Preheat your oven to 395 degrees.
  2. Separate your Empanada Dough into 12 balls. Roll the dough into circles.
  3. Add 3-4 tablespoons of your meat mixture, one olive, and 1/4 hard-boiled egg to the center of your dough.
  4. Fold over dough and crimp with a fork and egg wash. Add egg wash to the top of the empanada.
  5. Bake at 400 degrees for 25 minutes or until golden brown.

Serve with Pebre.

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