This recipe was given to me by my wonderful Grandmother-in-law, Pearl. She lives in Florida but is originally from Argentina where this recipe hails from. Thanks to her, I get RAVE REVIEWS every time I make them. If your not a meat-eater, she also taught me an amazing swap-out, using canned tuna. Simply, drain 2 cans of tuna (she used water packed) and toss it in with the rest of the ingredients listed below.

 

Empanada wrappers can be easily found in the frozen section in almost any supermarket. If you can’t seem to find them, you can use puffed pastry. The beef mixture is also great over rice and is very similar to a ground beef dish called Picadillo.

 

Note to self: A perfect dish to introduce my (still toothless) baby boy to the world of Latin cuisine (sans the red pepper flakes and maybe with a leaner cut of beef).

UPDATED: Veggie Lovers Rejoice! See my vegetarian version below.

 

 

Questions:

-How do I get fancy edges like the ones pictured above?

Hmmmm… it’s easy but a bit tricky to explain through written word. I am just going to have to add a video to this post asap!!!

-Can I make these ahead of time?

Absolutely! I keep a batch of these frozen in my freezer as a snack for the family or to feed unexpected guests. Place un-cooked empanadas in between sheets of waxed paper, wrap with aluminum foil and drop into freezer storage bags. When you feel like an empanada, pop one out and allow to thaw for about 10 minutes on your counter before choosing your cooking method.

How can I make these vegetarian?

Finely chop 1 medium onion, 1 clove garlic, 1 red bell pepper, 1 small zucchini, 2 portobello mushrooms. Sautee in 2 tbsps olive oil until tender. Combine with cumin, salt, pepper, raisins and olives and assemble as stated above.