Baked Empanadas

Kitchen Tested
  • Yield 16 pieces

A perfect little bite, this Spanish tapas is filled with ground beef and olives.

Mark Boughton Photography / styling: Teresa Blackburn


1/4 pound lean ground beef
1/2 cup chopped onion
1 garlic clove, minced
1/8 cup chopped kalamata olives
1/4 cup raisins
2 tablespoons tomato paste
1 tablespoon water
2 tablespoons slivered almonds
1 tablespoon brandy or sherry wine
1/4 teaspoon salt
1/4 teaspoon Spanish (smoked) paprika
1/4 teaspoon cayenne pepper
8 ounces puff pastry dough, thawed (1 sheet)
1 egg beaten


  1. Heat a large nonstick skillet over medium-high heat. Add ground beef, onion and garlic; saute 5 minutes or until beef is browned. Add olives, raisins, tomato paste, water, almonds, brandy, salt, paprika and cayenne. Cook 1 minute. Remove from heat.
  2. Scrape mixture into a food processor and pulse until mixture holds together.
  3. Preheat oven to 400F.
  4. Roll and cut pastry dough into 16 (3-inch) squares. Divide filling evenly among squares; fold over and pinch closed to seal. Place on a nonstick baking sheet. Brush with beaten egg and bake 17 minutes. Yield: 16 empanadas.

Recipe by Jeanette Hurt



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