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My "Savory" Empanadas

Updated: Jun 20, 2020

Ingredients for filling:

2lb ground beef, 80/20

olive oil

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon teaspoon cumin

1 tablespoon dried oregano

1/2 tablespoon salt

1/2 tablespoon crushed black pepper

1/4 cup of cilantro, fresh

1 jar of green olives

3 hard boiled eggs, chopped


In a large pan add 1 tablespoon olive oil, when hot add your ground beef and cook until brown then drain.  Add all the seasonings to the meat and mix well.  Simmer the meat mixture and stir occasionally for 5/6 minutes, set aside.

Ingredients for Dough: 3 cups all-purpose flour 1 teaspoon salt 9 oz cold unsalted butter, cubed 3⁄4 cup ice water 1 tablespoon apple cider vinegar


In a food processor add your flour and salt and pulse to combine.

Add butter to flour mixture and pulse several times, until butter is the size of a dime then transfer to a medium size mixing bowl.

In a small bowl stir together ice water and vinegar.

Add half of the water and vinegar mix to flour mix, stir to combine. Add more of the water mixture a little at a time, just until the dough begins to come together.

Shape your dough into a ball, then transfer to a large piece of plastic wrap and flatten into a disk then wrap tightly in plastic wrap.

Refrigerate for at least 1 hour.

You will have enough dough for 15 to 20 empanadas depending on the size you make them.

How to build your empanada:

Roll the dough flat with a rolling pin (it’s best to use parchment paper in between so it doesn’t stick). Once it’s flat and thin you could use a bowl to cut out a circle shape or you can use a large cookie cutter. Lay each circle on a piece of parchment paper until ready to assemble.

Using one circle at a time add 2 spoonfuls of the beef mixture, 2 green olives and some hard boiled egg. Fold the empanada over and and squeeze firmly so that all the edges seal completely then use a fork and gently press down along the edges to seal.

Once all the empanadas are made start heating up the coconut oil in a large frying pan.

Add the empanadas a few at a time fry on each side for 2/3 minutes or until golden brown.

**This dough is NOT KETO OR LOW CARB FRIENDLY if your looking for a KETO/LOW CARB OPTION head over to My Domesticated Bit Of Chaos website for full approved dough recipe! Click here for direct link! Make sure you subscribe to her site!**

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