Baked Ground 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 if you like and enjoy this Spanish-style ground beef as a filling in taco shells or as a topping for baked potatoes or rice. To make ahead empanadas ahead, freeze unbaked in sealed container for up to 1 month; bake from frozen in 350°F oven for 20 to 25 minutes for appetizer size or 30 minutes for large.
Yield 8 Servings Prep. Time 30 min Cooking Time 10 min Total Time 40 min


Here are the following ingredients:

  • 2 cloves garlic, minced
  • 1 onion, minced
  • ½ sweet red or green pepper, finely diced
  • 1 lb (500 g) Extra Lean Ground Beef Sirloin
  • 1 cup (250 mL) salsa
  • 1 tbsp (15 mL) chili powder
  • 1 tsp (5 mL) ground cumin
  • ¾ cup (175 mL) sliced green olives
  • ½ cup (125 mL) raisins
  • Salt and pepper
  • 4 frozen pie shells (9-inch/25 cm), thawed or enough homemade pastry for 2 double-crust pies
  • 1 egg, lightly beaten

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Cook garlic, onion, diced pepper and ground beef over medium heat in a large skillet, stirring occasionally, for 8 to 10 minutes until beef is browned and completely cooked. Remove from heat; drain.

  2. Stir in 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 with salt and pepper to taste and let cool completely.

  3. Cut each pie shell in half. 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 tops and brush each with beaten egg.

  4. Bake in preheated 425°F oven for 15 to 20 minutes or until golden brown (check the bottoms are brown).