Holly's LATimes Empanadas Recipe

Name: Holly's LATimes Empanadas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 onions, minced; 1 tablespoon oil or 1 tablespoon brush pan with butter; 1 lb ground beef or 1 lb leftover chopped beef or 1 lb roasted lamb; ½ cup bouillon (2 TB chicken buillon powder in 1/2 c water); 1 ½ cups raisins; 1 ½ teaspoons cumin seeds, crushed; 1 ½ teaspoons dried oregano; 20 pitted green olives, chopped; fresh pepper; 4 hard cooked hard-boiled eggs, chopped (some of yolks discarded); 1 beaten egg, mixed with; 1 tablespoon water, to glaze tops of empanadas

Servings: persons

3 onions, minced
1 tablespoon oil or 1 tablespoon brush pan with butter
1 lb ground beef or 1 lb leftover chopped beef or 1 lb roasted lamb
½ cup bouillon (2 TB chicken buillon powder in 1/2 c water)
1 ½ cups raisins
1 ½ teaspoons cumin seeds, crushed
1 ½ teaspoons dried oregano
20 pitted green olives, chopped
fresh pepper
4 hard cooked hard-boiled eggs, chopped (some of yolks discarded)
1 beaten egg, mixed with
1 tablespoon water, to glaze tops of empanadas

1
cook onions in large pan til tender, but not browned.
2
add beef and brown lightly, stirring to beak into small pieces.
3
add raisins, cumin seeds, oregano, and olives with bouillon powder and water.
4
cover and simmer 30 minutes.
5
season to taste with freshly ground pepper (and salt if necessary).
6
remove from heat and stir in chopped boiled eggs.
7
cool.
8
place one tablespoon filling in center of round pastry, fold over, and seal edges.
9
( i buy la saltenas para hornear) you can use pastry crust, bread dough, or won ton covers, cut into 4-5 inch circles.
10
brush tops with 1 beaten egg mixed with 1 TB water.
11
I bake on buttered foil on cookie sheet at 375 degrees, 20 minutes or til browned.

534

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 onions, minced, 1 tablespoon oil or 1 tablespoon brush pan with butter, 1 lb ground beef or 1 lb leftover chopped beef or 1 lb roasted lamb, ½ cup bouillon (2 TB chicken buillon powder in 1/2 c water), and more.

Yes, Holly's LATimes Empanadas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Holly's LATimes Empanadas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions