Publix Aprons

Beef Empanadas

Beef Empanadas
Total Time:
45 minutes


12 frozen Goya Empanada Shells, thawed
1/8 bunch cilantro, chopped
1/2 cup Maverick Farms Organic Ground Beef
3/4 cup presliced green onions
1/2 cup diced tri-pepper mix (fresh diced green, red, yellow bell peppers)
1/4 cup golden raisins
1/4 cup sliced Spanish olives
2 teaspoons chunky garlic paste
1 tablespoon tomato paste
1/4 cup beef stock
1/2 teaspoon ground cumin
1/4 teaspoon Morton Coarse Kosher Salt
1/8 teaspoon ground black pepper
1 egg, beaten lightly
Parchment paper

Utensils and Cookware
Chef's knife
Cutting board
Medium saucepan
Measuring cups
Baking sheets
Mixing bowl
Variety of measuring spoons
Basting brush


  1. Place empanada shells on counter to thaw. Preheat oven to 375°F. Chop the cilantro (1 tablespoon).
  2. Combine in medium saucepan over medium: beef, green onions, pepper mix, raisins, olives, cilantro, garlic paste, tomato paste, stock, cumin, salt, and pepper; simmer mixture 10–12 minutes, stirring often, until all the liquid has been absorbed and beef is 165°F. (Note: The beef mixture should be very seasoned; add more cumin, salt, and pepper if desired.) Transfer mixture to a baking sheet and let stand about 15 minutes to cool.
  3. Beat egg. Arrange empanada shells on a flat work surface; brush edges with 1/2 of the beaten egg. Spoon 2 tablespoons meat mixture into center of each empanada shell, then stretch dough and fold in half over filling; crimp edges with a fork to seal. Brush remaining 1/2 of the beaten egg over empanadas.
  4. Line second baking sheet with parchment paper. Arrange empanadas on baking sheet; bake 10–12 minutes or until golden brown and crisp.

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Nutritional Information

CALORIES (per 1/12 recipe) 180kcal; FAT 6.00g; SAT FAT 2.50g; TRANS FAT 0.00g; CHOL 25mg; SODIUM 310mg; CARB 26g; FIBER 0.00g; SUGARS 4g; PROTEIN 7g; CALC 0%; IRON 10%

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