Daniel Catalaa


This recipe is for a batch of 12 empanadas (small hand-held meat pies from South America).


  • Beef, minced, 2 lbs.
  • Chili pepper, red, small, x1
  • Cumin, 1/2 tsp.
  • Eggs, hard boiled, x3
  • Empanada pastry disks, x12
  • Garlic, minced, 2 cloves
  • Olive oil, 1/4 cup
  • Olives, green, coarsely chopped, 3 oz.
  • Onions, medium, x2
  • Oregano, 3 tsp.
  • Raisins, 1/2 cup
  • Tomato, sauce, 1 can (15 oz.)
  • Salt, 1 tsp.
  • Water, 1 cup


  1. Fry garlic and onion: Chop the onion and mince the garlic then sautee them with the olive oil in a large deep skillet. Use a medium-low flame and cook the mixture until it is translucid.
  2. Brown the meat: Add the chopped chili pepper, cumin, oregano, salt, and minced meat. Stir and cook until all the meat has turned from red to brown and crubles apart.
  3. Cook and thicken filling: Add the tomato sauce and water then cook the filling down without a lid until the mixture has thickened and is easy to spoon.
  4. Cool filling / Add remaining ingredients: Once the filling has cooled down to room temperature, stir in the chopped hard boiled eggs, chopped olives, and raisins.
  5. Stuff the pastry disks: Separate each pastry disk and spoon into the middle a couple of tablespoons of the filling. Then seal the edges together forming a half moon. Crimp the edges in a decorative way; this will further seal in the filling.
  6. Preheat oven: Prehead the oven to 350 F. Slightly oil two baking sheets and distribute the empanadas among the two sheets.
  7. Bake till golden: Bake in the oven until the crust is light golden brown (approximately 20-25 minutes).