If you’re craving something crispy, cheesy, and packed with bold Latin American flavors, this Crispy Beef and Olive Empanadas Recipe is exactly what you need. Picture flaky, golden pizza dough hugging savory spiced organic beef, tangy green olives, sweet golden raisins, and melty pepper jack cheese—pure comfort in every bite.
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Why You'll Love This Recipe
I’m genuinely excited about these empanadas—they bring together unexpected ingredients that dance perfectly on your taste buds. Whenever I make them, the blend of savory beef with a touch of sweetness from the golden raisins and the kick from pepper jack cheese always surprises and delights everyone at the table.
- Flavor harmony: The spicy beef, salty olives, and sweet raisins create an irresistible savory-sweet combination that keeps you coming back for more.
- Simple dough hack: Using store-bought pizza dough makes these empanadas flaky without fussing over scratch pastry.
- Crispy on the outside, melty inside: Pan-frying gives you that perfect golden crunch while keeping the interior cheesy and juicy.
- Balanced meal: Paired with a fresh baby lettuce salad tossed in southwest dressing, it’s a satisfying and colorful dinner.
Ingredients & Why They Work
Before you start, here’s a quick rundown of what you’ll need and why these ingredients are so key. I recommend grabbing organic ground beef for rich flavor, and don’t skip those golden raisins—they bring unexpected sweetness that perfectly counterbalances the savory notes.
- Flour: Essential for dusting your work surface and keeping the dough easy to handle and roll out.
- Pizza dough: A wonderful shortcut that yields a flaky, tender crust for your empanadas.
- Cooking oil: Needed for that golden, crispy pan-fried finish.
- Organic ground beef: The hearty protein base, packed with flavor and slightly lean for a healthier bite.
- Onion: Adds sweetness and depth when sautéed gently with the beef.
- Green olives: Bring a briny pop that contrasts beautifully with the richness of the beef.
- Tomato: Adds moisture and light acidity to brighten up the filling.
- Golden raisins: A sweet surprise that cuts through the savory spices.
- Pepper jack cheese: Melts to creamy perfection and adds just the right amount of heat.
- Fajita spice blend: Key to giving the beef a flavorful, smoky kick.
- Garlic powder: Enhances the overall savory profile.
- Beef stock concentrate: Boosts the meatiness and umami of the filling.
- Salt and pepper: To season everything just right.
- Baby lettuce: Fresh and tender greens for the crisp side salad.
- Mini cucumber: Adds a refreshing crunch in the salad.
- Southwest dressing: Brings a zesty, creamy finish to the greens and balances the richness of the empanadas.
Make It Your Way
The beauty of this Crispy Beef and Olive Empanadas Recipe is how easy it is to make it your own! Whether you want to tweak the flavors, swap ingredients, or find a cooking method that fits your lifestyle, there’s room to get creative and still enjoy that perfect flaky, savory bite.
- Vegetarian Variation: Try swapping the ground beef for a hearty mix of sautéed mushrooms, lentils, and walnuts. I’ve done this before, and I love how the mushrooms add a meaty texture while still keeping the filling rich and satisfying.
- Spice it Up: If you like a little heat, toss in some chopped jalapeños or a pinch of cayenne pepper with the fajita spice blend. It gives the empanadas a lively kick that pairs wonderfully with the sweetness of the golden raisins.
- Cheese Swap: Don’t have pepper jack on hand? Sharp cheddar or mozzarella work well too. I once used a smoky gouda and it turned out deliciously creamy and flavorful!
- Baking and Air Frying Options: For a lighter take, bake the empanadas at 450°F for 13-18 minutes or use an air fryer at 375°F for 8-10 minutes. Both methods keep the crust delightfully flaky without the extra oil.
- Seasonal Freshness: Add some chopped fresh herbs like cilantro or parsley into the filling or sprinkle on top after cooking for a fresh burst of flavor that brightens up the dish.
Step-by-Step: How I Make Crispy Beef and Olive Empanadas Recipe
Step 1: Getting the Dough Ready
First things first, sprinkle 3 tablespoons of flour onto a clean workspace. Take your pizza dough out of its packaging and cut it into four equal portions (or eight for 4 servings). Roll each piece lightly in the flour, shaking off any excess. This keeps the dough from sticking. Then, cover it with a kitchen towel and let it rest at room temperature for 15 minutes. This rest time lets the dough relax, making it easier to shape later on.
Step 2: Wash and Prep Your Produce
While the dough is chilling out, wash and dry all your fresh ingredients thoroughly. Clean baby lettuce, mini cucumber, tomato, green olives, and onion are essential to keep the flavors vibrant and fresh. Trust me, a well-prepped produce lineup makes the cooking flow so much smoother.
Step 3: Dice and Chop Your Veggies
Take the onion: halve it, peel off the skin, and dice into neat ¼-inch pieces. Do the same for the tomato. Roughly chop the golden raisins and green olives — no need for perfect pieces here, just make sure they're bite-sized. This combination of textures and sweet-savory bursts will bring your filling to life.
Step 4: Sauté the Onion
Heat a drizzle of oil in a large pan over medium-high heat. Toss in the diced onions with a pinch of salt and pepper. Cook, stirring occasionally, just until they soften—about 2 to 3 minutes. You’ll know they’re ready when they start to turn translucent and sweeten up a bit.
Step 5: Brown the Beef
Add your organic ground beef to the pan. Break it up with your spatula and cook until it’s nicely browned—around 3 to 4 minutes. This browning adds so much depth of flavor. Keep an eye to prevent burning; you want a nice golden crust on the beef bits.
Step 6: Stir in the Rest of the Filling Ingredients
Now add the diced tomato, golden raisins, fajita spice blend, garlic powder, and beef stock concentrate. Stir everything together and cook for another 1 to 2 minutes, until the beef is cooked through and all those flavors marry beautifully. If there’s excess grease in the pan, carefully drain it off before moving on.
Step 7: Let the Filling Cool and Prep the Dough Circles
Transfer the beef mixture to a medium bowl and wash and dry the pan. After the dough’s initial rest, sprinkle 1 to 2 tablespoons of flour on your workspace and roll each portion into a rough 5 to 6 inch circle. Don’t worry about perfect rounds—this rustic look adds charm. Let the dough rest for another 10 minutes before shaping.
Step 8: Prep the Side Salad Ingredients
Trim off the root end of the baby lettuce and chop the leaves into bite-sized pieces. Slice the mini cucumber into thin rounds. This crisp, fresh salad will perfectly balance the warm empanadas.
Step 9: Mix in Olives and Cheese
Once your beef filling has mostly cooled, gently fold in the roughly chopped green olives and pepper jack cheese. This mix brings a tangy, melty, and slightly spicy twist that makes each bite irresistible.
Step 10: Shape Your Empanadas
Stretch each dough circle to about 6 inches wide. Add about ⅓ cup of the filling onto the bottom half, keeping a ½-inch border clear. Use a little water on your finger or brush to moisten the edges. Fold the dough over and gently press to seal, avoiding any air pockets. Finish by pressing the edges with a fork for that classic empanada look and to ensure a tight seal.
Step 11: Fry to Golden Perfection
Pour about a ⅓-inch layer of oil into your cleaned pan and heat over medium heat. When a pinch of flour sizzles on contact, the oil is ready. Carefully lay in two empanadas at once. Fry each side for 1 to 2 minutes until golden brown, lowering heat if they brown too quickly. Transfer to a paper-towel-lined plate to drain. These crispy pockets of joy are best enjoyed warm!
Optional Baking or Air Frying Methods
If you prefer to bake, place your empanadas on a baking sheet on the top rack of a preheated 450°F oven. Bake for 13-18 minutes until golden and fully cooked. For an air fryer option, lightly coat the empanadas with nonstick spray and cook at 375°F for 8-10 minutes, turning halfway through. These alternatives give you the same satisfying flavors with less oil.
Step 12: Toss and Serve the Fresh Salad
In a large bowl, combine your chopped baby lettuce, sliced cucumber, and 1.5 ounces of southwest dressing. Add salt and pepper to taste and toss until everything is evenly coated. This refreshing side adds crunch and zest alongside the rich empanadas.
Step 13: Plate Up and Enjoy!
Divide the crispy empanadas and fresh salad between plates and serve immediately. Remember, the internal temperature of the ground beef should reach 160°F for safe eating — something you can easily check if you want to be extra sure.
Top Tip
These tips come straight from my kitchen to yours—helping you get that perfectly crisp crust and a flavorful filling every time you make the Crispy Beef and Olive Empanadas Recipe.
- Rest Your Dough: Letting the dough rest twice—once after cutting and again after rolling—makes it so much easier to work with and ensures a tender yet flaky crust.
- Seal Edges Carefully: Using water on the edges and pressing firmly (especially with a fork) prevents any filling from leaking out during frying, which I learned the hard way!
- Oil Temperature Matters: Make sure your oil is hot enough—the flour sizzle test is a neat trick I trust to keep the empanadas from soaking up too much oil and turning greasy.
- Don’t Overcrowd the Pan: Frying just 1-2 empanadas at a time keeps the temperature stable for that perfect golden brown crust without sogginess.
How to Serve Crispy Beef and Olive Empanadas Recipe
Garnishes
To brighten the plate, try topping your empanadas with a sprinkle of fresh chopped cilantro or a dollop of tangy sour cream. A squeeze of fresh lime juice adds a lovely zing that cuts through the richness perfectly. If you like a bit of heat, a drizzle of your favorite hot sauce or a side of pickled jalapeños adds an exciting kick.
Side Dishes
The fresh baby lettuce and cucumber salad with southwest dressing that comes with this recipe pairs beautifully, offering crispness and acidity. You might also enjoy serving these empanadas with black beans, Spanish rice, or even a simple avocado and tomato salad to round out your meal.
Make Ahead and Storage
Storing Leftovers
Store any leftover empanadas in an airtight container in the refrigerator for up to 3 days. Make sure they’ve cooled completely before sealing to avoid sogginess.
Freezing
You can freeze uncooked empanadas by placing them on a baking sheet in a single layer and freezing until solid, then transferring to a zip-top freezer bag. They’ll keep well for up to 1 month. When ready, bake or fry directly from frozen, adding a couple more minutes to the cooking time.
Reheating
Reheat your empanadas in a preheated 350°F oven for about 10 minutes to restore crispiness. You can also pop them in the air fryer for 5-7 minutes. Avoid microwaving if possible to keep that flaky crust intact.
Frequently Asked Questions:
Absolutely! While pizza dough gives a great flaky texture, you can substitute store-bought empanada dough or puff pastry. Just adjust cooking times as needed.
Ground beef is safe when the internal temperature reaches 160°F. Cooking the filling thoroughly before assembling guarantees your empanadas are fully cooked through.
Yes! For a lighter option, bake the empanadas at 450°F for 13-18 minutes on the top oven rack until golden and cooked through.
No worries—use a smooth bottle or glass as a rolling pin substitute. Just roll gently to form the dough circles.
Final Thoughts
Making these Crispy Beef and Olive Empanadas is such a joyful kitchen adventure. From the savory-sweet filling to that satisfyingly crispy crust, they’re sure to become a new favorite anytime you want something comforting yet exciting. I hope you find as much delight in savoring them as I do in sharing this recipe with you—happy cooking and even happier eating!
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Crispy Beef and Olive Empanadas Recipe
- Prep Time: 25 minutes
- Rest Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 2 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Latin American
- Diet: Gluten Free
Description
These Organic Beef & Olive Picadillo Empanadas combine savory spiced ground beef with briny olives, sweet golden raisins, and melty pepper jack cheese, all wrapped in flaky pizza dough and pan-fried to golden perfection. Served alongside a fresh side salad of baby lettuce, cucumber, and southwest dressing, this dish offers a delicious blend of flavors and textures for a satisfying meal.
Ingredients
Dough and Coating
- ½ cup flour
- 1 unit pizza dough
- Cooking oil (for frying, about 1 cup)
Picadillo Filling
- 10 ounces organic ground beef
- 1 unit onion
- 1 unit green olives
- 1 unit tomato
- 1 ounce golden raisins
- ½ cup pepper jack cheese
- 1 tablespoon fajita spice blend
- 1 teaspoon garlic powder
- 1 unit beef stock concentrate
- Salt (to taste)
- Pepper (to taste)
Side Salad
- 1 unit baby lettuce
- 1 unit mini cucumber
- 1.5 ounces southwest dressing
Instructions
- Prepare the dough: Sprinkle 3 tablespoons of flour over a clean work surface. Remove the pizza dough from packaging and cut into four equal portions (for 2 servings; for 4 servings cut into eight). Lightly coat each piece with flour by rolling it in the flour and shaking off the excess. Cover with a clean kitchen towel and let rest at room temperature for 15 minutes.
- Wash and prep produce: While the dough rests, wash and dry all produce thoroughly.
- Dice vegetables: Halve, peel, and dice the onion into ¼-inch pieces. Dice the tomato into ¼-inch pieces. Roughly chop the golden raisins and green olives.
- Sauté onion: Heat a drizzle of oil in a large pan over medium-high heat. Add the diced onions, salt, and pepper. Cook, stirring occasionally, until slightly softened, about 2-3 minutes.
- Brown the beef: Add the organic ground beef to the pan. Cook, breaking up the meat into small pieces, until it starts to brown, about 3-4 minutes.
- Add remaining filling ingredients: Stir in the diced tomato, golden raisins, fajita spice blend, garlic powder, and beef stock concentrate. Cook, stirring occasionally, for 1-2 minutes more until the beef is cooked through. If necessary, carefully drain excess grease.
- Transfer filling and clean pan: Transfer the beef mixture to a medium bowl and wash and dry the pan used.
- Roll dough circles: After the dough has rested for 15 minutes, sprinkle 1-2 tablespoons of flour on a clean work surface. Using a rolling pin, roll each piece of dough into a rough 5-6 inch circle. Set aside to rest for another 10 minutes.
- Prepare salad ingredients: Trim and discard the root end of the baby lettuce, chopping leaves into bite-sized pieces. Trim and thinly slice the mini cucumber into rounds.
- Mix filling with olives and cheese: Once the beef mixture has mostly cooled, stir in the roughly chopped olives and pepper jack cheese until thoroughly combined.
- Shape empanadas: Stretch each dough circle slightly to make about a 6-inch wide circle. Place about ⅓ cup of filling on the bottom half of each circle, leaving a ½-inch border. Moisten the border with water using a finger or brush. Fold the dough over the filling and gently press edges together, avoiding pockets of air. Seal edges by pressing with a fork.
- Fry empanadas: Pour a ⅓-inch layer of oil into the cleaned pan and heat over medium heat. When oil is hot (a pinch of flour sizzles), carefully add empanadas in batches (no more than two at a time). Fry for 1-2 minutes per side until golden brown, adjusting heat as needed. Transfer to a paper-towel-lined plate to drain.
- Optional baking method: Preheat oven to 450 degrees Fahrenheit and place empanadas on a baking sheet on the top rack. Bake for 13-18 minutes until golden and cooked through.
- Optional air fryer method: Spray empanadas with nonstick cooking spray and arrange in a single layer in the air fryer basket. Air fry at 375 degrees for 8-10 minutes, turning halfway through. Cook in batches if needed to avoid overcrowding.
- Prepare salad: In a large bowl, combine chopped baby lettuce, sliced cucumber, southwest dressing, salt, and pepper. Toss well to coat evenly.
- Serve: Divide empanadas and salad between plates and serve immediately.
- Food safety note: Ground beef is fully cooked when internal temperature reaches 160 degrees Fahrenheit.
Notes
- This recipe uses lean organic ground beef for a healthier and flavorful picadillo filling.
- For a Latin American twist, the combination of spicy beef, olives, and sweet golden raisins creates a balanced savory-sweet profile.
- If you prefer a lighter version, baking or air frying the empanadas are excellent alternatives to pan frying.
- Using pizza dough makes for a flaky and tender empanada crust but you can substitute with store-bought empanada dough or puff pastry if preferred.
- Fresh salad provides a refreshing contrast in texture and flavor to the rich empanadas.
- Adjust seasoning and spice levels according to your taste by adding more or less fajita spice blend or garlic powder.
- Make sure to seal empanadas well to prevent filling leakage during cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 1120 kcal
- Sugar: 23 g
- Sodium: 1540 mg
- Fat: 63 g
- Saturated Fat: 18 g
- Unsaturated Fat: 45 g
- Trans Fat: 0 g
- Carbohydrates: 95 g
- Fiber: 8 g
- Protein: 46 g
- Cholesterol: 125 mg
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