Recipe: Filling for empanadas

Published: Wednesday, Mar. 27, 2013 - 12:00 am | Page 4D

Fills 6 pastries

Make your own pastry or cut circles from puff pastry.


1 tablespoon olive oil

1/2 pound ground beef or ground turkey

1/4 cup onion, chopped

1/2 cup red bell pepper, chopped

3 jalapeños, stemmed, seeded and diced

1 cooked potato, finely diced

12 green olives, chopped

1 tablespoon capers, rinsed, drained and chopped

2 tablespoons raisins

2 tablespoons dry sherry

1 tablespoon ground paprika

1 tablespoon fresh parsley, chopped

2 hard-boiled eggs, peeled and chopped


Black pepper, freshly ground

Pastry of your choice, cut or rolled into 6-inch-diameter rounds

For finishing, optional:

1 egg yolk, uncooked



Heat oil in a heavy skillet. Brown the meat until nearly cooked. Add onion and peppers and cook until onion is soft. Add potato and cook for another minute. Drain off fat.

Put olives, capers, raisins, sherry, paprika, parsley and eggs into a large bowl. Add meat mixture. Add salt and pepper to taste. Let it cool a few minutes before filling pastry (or chill until ready to use).

Spoon 2-3 tablespoons of filling into the middle of each round. Brush water lightly along half-circle of dough. Fold other half-circle over filling and press to seal. Place empanadas on a lightly greased baking sheet. If desired, whisk egg yolk and water together and brush on tops of empanadas.

Bake at 425 degrees for 15 to 20 minutes or until golden brown.

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