Beef Empanadas Olives are a delicious twist on traditional empanadas, featuring a flaky puff pastry filled with seasoned ground beef and briny olives. This recipe is not only easy to follow but also results in golden, crispy treats that are perfect for appetizers or snacks. The combination of savory beef and the unique flavor of olives makes these empanadas a crowd-pleaser at any gathering.
Why You’ll Love This Beef Empanadas Olives
These beef-filled empanadas with olives are not just tasty but also versatile. Here are a few reasons to love them:
- Quick to prepare, making them ideal for busy weeknights or last-minute entertaining.
- Can be made ahead and frozen for a convenient meal option.
- Perfect for customizing with your favorite spices or additional fillings.
- Great for meal prep; keep them handy for snacks or lunches.
- A delightful blend of flavors that satisfies both meat lovers and olive enthusiasts.
- These savory beef empanadas with olives can serve as a unique appetizer or a comforting main dish.
This recipe reflects the essence of Latin American cuisine, showcasing the delightful use of ingredients like olives to elevate the flavors.
Ingredients for Beef Empanadas Olives
Gather these items:
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- 3 cloves garlic (minced)
- 1 pound lean ground beef
- 1 teaspoon ground cumin
- 1 teaspoon paprika (or to taste)
- freshly ground black pepper (to taste)
- ½ cup chopped Pimiento Stuffed Manzanilla Olives
- 2 sheets puff pastry dough (thawed)
- 1 egg
- 2 teaspoons water
How to Make Beef Empanadas Olives Step-by-Step
- Step 1: Prepare to bake. Preheat the oven to 375ºF. Grease 2 baking sheets with cooking spray and set aside.
- Step 2: Sauté. Heat olive oil in a large skillet over medium-high heat. Add the onions and cook for 2 to 3 minutes, or until translucent. Stir in garlic and cook for 15 seconds, or until fragrant.
- Step 3: Cook the beef. Add ground beef, cumin, paprika, and pepper. Cook, stirring and breaking up the beef with a wooden spoon, until cooked through, about 5 to 7 minutes. Remove from heat and mix in the chopped olives; set aside.
- Step 4: Roll and cut out the dough. On a lightly floured surface, roll out one sheet of puff pastry dough to 1/8-inch thickness. Cut out 6 circles, each should be about a 5-inch diameter. I use a large round cookie cutter. Repeat with the second sheet of pastry dough.
- Step 5: Add the beef filling. Spoon about a tablespoon of the meat mixture onto the center of each dough round; set aside.
- Step 6: Add an egg wash. In a small mixing bowl, combine egg and water and lightly beat with a fork. Using a pastry brush, paint the edges of the dough with the prepared egg wash.
- Step 7: Fold the empanadas. Fold the dough over the meat, shaping it into a half-moon. Gently press down on the edges and twist to seal. Repeat with the remaining ingredients.
- Step 8: Bake. Transfer the empanadas to the baking sheets, leaving about 1½ inches of space between the empanadas. Bake in the preheated oven for 18 to 20 minutes, or until puffed up and golden brown.
- Step 9: Serve. Remove from oven and serve immediately.
Pro Tips for the Perfect Beef Empanadas Olives
Keep these in mind:
- Ensure the puff pastry is well-thawed for easy handling.
- Experiment with different olives, such as green olives for a milder flavor.
- For extra flavor, consider adding some chopped herbs to the meat mixture.
- These are best enjoyed fresh but can be stored in the fridge for a couple of days.
Best Ways to Serve Beef Empanadas Olives
Here are a few serving suggestions:
- Serve with a side of chimichurri sauce for a flavorful dip.
- Pair with a fresh salad for a lighter meal.
- These beef and olive hand pies make excellent party appetizers.
How to Store and Reheat Beef Empanadas Olives
To store, place any leftovers in an airtight container in the fridge for up to 3 days. To reheat, bake in a preheated oven at 350ºF for about 10-15 minutes until warm. This method helps retain their flaky texture, making them just as delicious as when freshly baked.
Frequently Asked Questions About Beef Empanadas Olives
What’s the secret to perfect Beef Empanadas Olives?
The secret lies in using high-quality puff pastry and ensuring the filling is well-seasoned. The right balance of spices enhances the flavor, while the olives add a delightful briny touch.
Can I make Beef Empanadas Olives ahead of time?
Absolutely! You can prepare the filling and assemble the empanadas a day in advance. Just store them in the fridge and bake them fresh when ready to serve.
How do I avoid common mistakes with Beef Empanadas Olives?
To avoid soggy pastry, ensure the filling is not too wet. Properly seal the edges while folding, and don’t skip the egg wash; it helps achieve that golden color.
Variations of Beef Empanadas Olives You Can Try
Feeling adventurous? Here are some tasty variations:
- Try using spiced beef empanadas with olives by adding some chili powder or cayenne for a kick.
- Substitute the beef with shredded chicken for a lighter version.
- Incorporate additional veggies like bell peppers or corn for a hearty twist.
With these variations, you can keep your meals exciting while enjoying the essence of traditional beef empanadas with olives.
For more delicious recipes, check out our recipe collection for inspiration.
For a delightful twist, try pumpkin patch cookies or stovetop ground beef chili as a side dish.
Learn more about the health benefits of olives here.
Print
Beef Empanadas Olives: 12 Flaky Savory Delights
- Total Time: 45 minutes
- Yield: 12 empanadas 1x
- Diet: None
Description
This beef empanadas recipe is easy to make with puff pastry dough filled with seasoned ground beef, onions, and briny pimento olives. Baking gets them golden, flaky, and crispy!
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- 3 cloves garlic (minced)
- 1 pound lean ground beef
- 1 teaspoon ground cumin
- 1 teaspoon paprika (or to taste)
- freshly ground black pepper (to taste)
- ½ cup chopped Pimiento Stuffed Manzanilla Olives
- 2 sheets puff pastry dough (thawed)
- 1 egg
- 2 teaspoons water
Instructions
- Prepare to bake. Preheat the oven to 375ºF. Grease 2 baking sheets with cooking spray and set aside.
- Sauté. Heat olive oil in a large skillet over medium-high heat. Add the onions and cook for 2 to 3 minutes, or until translucent. Stir in garlic and cook for 15 seconds, or until fragrant.
- Cook the beef. Add ground beef, cumin, paprika, and pepper. Cook, stirring and breaking up the beef with a wooden spoon, until cooked through, about 5 to 7 minutes. Remove from heat and mix in the chopped olives; set aside.
- Roll and cut out the dough. On a lightly floured surface, roll out one sheet of puff pastry dough to 1/8-inch thickness. Cut out 6 circles, each should be about a 5-inch diameter. I use a large round cookie cutter. Repeat with the second sheet of pastry dough.
- Add the beef filling. Spoon about a tablespoon of the meat mixture onto the center of each dough round; set aside.
- Add an egg wash. In a small mixing bowl, combine egg and water and lightly beat with a fork. Using a pastry brush, paint the edges of the dough with the prepared egg wash.
- Fold the empanadas. Fold the dough over the meat, shaping it into a half-moon. Gently press down on the edges and twist to seal. Repeat with the remaining ingredients.
- Bake. Transfer the empanadas to the baking sheets, leaving about 1½ inches of space between the empanadas. Bake in the preheated oven for 18 to 20 minutes, or until puffed up and golden brown.
- Serve. Remove from oven and serve immediately.
Notes
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 305
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 60 mg
