Beef Empanadas De Picadillo - Canadian Beef | Canada Beef
Beef Empanadas

Beef Empanadas De Picadillo

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Beef Empanadas

Beef Empanadas De Picadillo

Serve as a tapas course or make larger-sized versions for a main course. You can skip the pastry in this recipe and enjoy this Spanish-style ground beef as a filling in taco shells or as a topping for baked potatoes or rice.

  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25 minutes
  • Serving: 8


2 garlic cloves, minced

1 onion, minced

½ sweet red or green pepper, finely diced

1 lb (500 g) Lean or Extra Lean Ground Beef Sirloin or Round*

1 cup (250 mL) salsa

1 tbsp (15 mL) chili powder

1 tsp (5 mL) ground cumin

¾ cup (175 mL) sliced green olives (chopped if making tapas-sized empañadas)

½ cup (125 mL) raisins

Salt and pepper

4 frozen pie shells, thawed

1 egg, lightly beaten


Cook garlic, onion, diced pepper and ground beef in a large skillet using medium heat, stirring occasionally for 8 to 10 minutes until beef is browned and completely cooked. Drain if necessary.
Add salsa, chili powder and cumin; reduce heat to medium-low and simmer 3 to 4 minutes. Remove from heat; stir in olives and raisins. Season to taste and cool completely.
Cut each pie shell in half to make main course empanadas. Form each of the 8 pastry pieces into a ball; roll out each into a 7-inch (18 cm) round. Use 1/2 cup (125 mL) ground beef mixture for each empanada. Moisten pastry edges with water; fold over and seal with fork. Place empanadas on parchment paper or foil-lined baking sheet; prick and brush each with beaten egg. Bake in 425°F (220°C) oven for 10 to 15 minutes or until golden brown.
*Other Options: Lean Ground Chuck, Lean/Extra Lean Ground Beef
Tapa-sized Empanadas: To make 40 tapas-sized empanadas, cut each pie shell into ten 3-inch (8 cm) rounds and fill with 1 tbsp (15 mL) beef mixture.

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