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A Sweet and Savory Complement!


An Empanada, a cute little dough pocket filled with sweet or savory goodness, is commonly found throughout Portugal, the Caribbean, Latin America, South America, and the Philippines.  From culture to culture/region to region, Empanadas are prepared with different stuffing for various occasions, making the recipe choices endless!

Various Empanada Styles throughout the regions

  • Cuba: Empanadas are typically filled with seasoned ground beef or chicken and then deep-fried.  Often referred to as “empanaditas”, they can also be made into a dessert with cheese, apples, pears, pumpkins and pineapples
  • Argentina: Empanadas are often served at parties as a starter or main course; it is very common as a street food in festivals. Shops specialize in freshly made empanadas with many different flavors and fillings to choose from.  The dough is usually made with wheat flour and beef drippings and stuffed with a common filling  of beef spiced with cumin and paprika, onion, boiled egg, olives, and raisins
  • Colombia: Baked or fried and almost always made with a crunchy cornmeal exterior, Colombian empanadas are usually filled with salt, rice, ground beef, shredded chicken, boiled potatoes, cheese, hard-boiled eggs, and peas
  • Spain: Either baked or fried, Spanish Empanadas are often made from a rather thin, pliant, but resilient wheat pastry with filling that varies between tuna, sardines or chorizo. The filling is most commonly cooked in a tomato puree, garlic and onion sauce
  • Sri Lanka: In Sri Lanka, empanadas are called, “Patties“.  The Patties are most often stuffed with a tuna and potato filling and then baked or deep fried in coconut oil


The Empanada recipe that I am featuring is this post is made with a lite flour tortilla and stuffed with seasoned ground beef, black olives, green chili peppers, onion, green bell pepper, garlic, raisins and shredded Monterrey Jack cheese.  The tortillas are folded in a half moon, stuffed with the filling, and then sealed and coated with an egg yolk layer and baked until golden and crispy.  Combining diverse ingredients throughout the various regions with a light calorie and baked crust, this Empanada recipe will satisfy you with a savory and sweet combination that will make you want more and  more!


  • 1 Tbs. of olive oil
  • 1 lb. of Ground Beef
  • 10 Soft taco sized Flour Tortillas
  • 1 Egg
  • 2 Tbs. Cumin
  • 2 Tbs. Paprika
  • Salt & Pepper to Taste
  • 1 Tbs. Honey
  • 1/4 cup of Raisins
  • 1 Green bell pepper
  • 1 Medium size Yellow Onion
  • 1 Can of Black Olives
  • 1 small can of diced Green Chiles
  • 2 Tbs. of Cholua Sauce/ Favorite Hot Sauce
  • 1/2 cup of shredded Monterrey Jack Cheese



  1. Prepare the garlic, onion, olives, and green bell pepper by dicing each into small pieces
  2. In a frying pan, saute the diced ^ mixture in olive oil
  3. When the onion becomes translucent, add the ground beef & cook until browned
  4. Season with cumin, paprika, and salt & pepper
  5. Add the Green Chile, honey, hot sauce, and raisins; Stir mixture and remove from heat, sprinkle cheese on top
  6. Separate the yolk from the egg white; mix egg white into beef stuffing (This will help the stuffing stick when placed into the tortilla) & scramble the egg yolk in a small bowl, set aside for later use
  7. Let the stuffing mixture cool (you want this to be cool to cold when stuffing the tortillas)
  8. Preheat oven to 350 degrees
  9. Once stuffing is cooled, take your ten tortillas and spoon two heaps of the stuffing into the center of each one
  10. Using the egg yolk, paint a coat around the edge of half of the tortilla
  11. Fold the tortilla into a half moon shape & press the two sides of the tortillas together until they are sealed, creating the Empanada
  12. Paint the top of the Empanada with the egg yolk base (when baking, this will create the crisp exterior)
  13. After each tortilla is stuffed and sealed, place empanadas on a baking sheet
  14. Bake for 20 minutes at 350 degrees (or until golden and crisp)
  15. Indulge!

Pair with a side salad for dinner or enjoy as a               “grab-and-go” lunch/snack