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cuban empanadas, cuban meat pies, empandas cubanas

(5 RATINGS)
1.29K Pinches 19 Photos
Juliann avatar
Florida City, FL
Updated on Aug 20, 2024

This recipe for Cuban Empanadas is my tweaked version. I took my mother-in-law's recipe and changed it adding some non-traditional ingredients such as A1-steak sauce and some Lea & Perrins Worcestershire sauce. The results are delicious. I am sure when you taste them you will agree with me. They are over the top.

Blue Ribbon Recipe

These empanadas are delicious with a tender, flaky crust and a hearty, meaty filling full of Cuban spices. The base of the meat filling is fresh onions, bell pepper, and garlic. Then the flavors are built from there. Olives add their briny flavor. Raisins not only soak up the spices' flavor but also add a touch of sweetness. There is the option to fry or bake these empanadas. We opted to bake these hand pies.

— The Test Kitchen
prep time 3 Hr
cook time 1 Hr 15 Min
method Bake
yield 16 serving(s)

Ingredients

  • DOUGH
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 10 tablespoons chilled butter, diced
  • 6 tablespoons lard or vegetable shortening, diced
  • 5 - 6 tablespoons ice water
  • MEAT FILLING
  • 1/4 cup olive oil
  • 1/2 large sweet onion, diced fine
  • 1/2 large green bell pepper, diced fine
  • 3 cloves garlic, pressed through a garlic press
  • 1/2 pound ground chuck beef
  • 1/2 pound ground lean pork
  • 12 large green olives, pitted and diced small
  • 1 ounce raisins
  • 1 medium red potato, diced very small
  • 3 tablespoons good red table wine
  • 3 tablespoons tomato sauce
  • 1 large lime, juiced
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon steak sauce
  • 2 tablespoons ketchup
  • 1 tablespoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1.41 ounces Goya Sazon seasoning with culantro and achote
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1 large egg with a little milk for egg wash

How To Make cuban empanadas, cuban meat pies, empandas cubanas

Test Kitchen Tips
We rolled the dough balls and used a cookie cutter to cut the dough into a perfect circle. Then, we rolled it out to make the dough thinner and be a 5-6 inch circle.
  • Sift the flour and salt. Combine the butter and shortening or lard into the flour.
    Step 1
    In a large bowl, sift the flour and salt. Combine the butter and shortening or lard into the flour with your fingertips until the mixture resembles coarse meal or bread crumbs.
  • Sprinkle 4 - 6 Tbsp of ice water. Mix and form into a ball.
    Step 2
    Sprinkle 4 - 6 Tbsp of ice water. Mix and form into a ball.
  • Turn the dough onto a floured flat surface. Knead.
    Step 3
    Turn the dough onto a floured flat surface. Knead with the heel of the hand for 30 seconds to distribute the fat evenly. Form a ball, dust it with flour, and wrap it in plastic wrap. Refrigerate for 1 hour.
  • Saute onions, green peppers, and fresh garlic until just wilted.
    Step 4
    In a large skillet, heat olive oil. Saute onions, green peppers, and fresh garlic until just wilted.
  • Add meat.
    Step 5
    Add meat and break it up while cooking with a wooden spoon.
  • Add the diced olives, raisins, and tiny diced potatoes.
    Step 6
    Once the meat is cooked, add the diced olives, raisins, and tiny diced potatoes.
  • Add the wine, tomato sauce, lime juice, Worcestershire sauce, steak sauce, and ketchup.
    Step 7
    Add the wine, tomato sauce, lime juice, Worcestershire sauce, steak sauce, and ketchup. Stir until fully combined.
  • Add the dry seasonings.
    Step 8
    Add the dry seasonings - garlic powder, oregano, cumin, cayenne, a packet of Goya Sazon, black pepper, and salt. Stir well to incorporate the seasonings.
  • Cover and simmer until the potatoes are tender.
    Step 9
    Cover and simmer on low for 30 - 45 minutes or until the potatoes are tender. Once everything is cooked, drain any excessive liquid from the meat mixture.
  • Remove the dough from the fridge and make 16 small balls.
    Step 10
    Remove the dough from the fridge and make 16 small balls.
  • Roll balls of dough into a circle.
    Step 11
    Roll the dough into a 5-6 inch circle. If baking the empanadas, preheat the oven to 350 degrees F. If frying, heat the oil to 350 degrees F.
  • Brush egg wash onto the dough.
    Step 12
    Make the egg wash. Mix 1 egg with a little milk. Brush around the edges of the circle of dough.
  • Place about 2 Tbsp of meat in the center of the circle.
    Step 13
    Place about 2 Tbsp of meat in the center of the circle.
  • Fold in half and crimp the edges with the tines of a fork to seal the empanada.
    Step 14
    Fold in half and crimp the edges with the tines of a fork to seal the empanada.
  • The empanadas can be fried or baked.
    Step 15
    The empanadas can be fried or baked. If frying, fry in hot oil one at a time until the dough is golden brown and cooked through. Drain on a paper towel. To bake, place the empanadas on a parchment paper-lined baking sheet. Brush the remaining egg wash on the empanadas. Bake for 30 minutes or until golden brown.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Category: Beef
Category: Pies
Keyword: #meat
Keyword: #empanada
Keyword: #Cuban
Ingredient: Beef
Method: Bake
Culture: Cuban

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