Recipe courtesy of Michelle Bernstein

Meat Filled Empanadas

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  • Total: 1 hr 35 min
  • Prep: 1 hr
  • Cook: 35 min
  • Yield: 6 to 8 servings
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2 tablespoons olive oil

2 large Spanish onions, minced

2 pounds ground beef

4 cloves garlic, crushed

Salt and freshly ground black pepper

2 red bell peppers, roasted, peeled, seeded and chopped

1 cup canned, peeled tomatoes

1/2 cup green cocktail olives (pimento filled), whole

1/4 cup black currants

Empanada Dough:

2 1/2 cups all purpose flour

1 teaspoon salt

1 teaspoon sugar

5 tablespoons vegetable shortening

1 egg, beaten

1/3 cup dry white wine


  1. Empanada Dough: Combine flour, salt, and sugar in a food processor. Cut in shortening, mixture should be sandy. Add the egg and wine, pulse until dough comes together in a ball. The dough should be pliable; if not add more wine.
  2. Assembly: Separate the dough into 3 balls. Roll the first ball out until it is 1/4 inch thick. With a 6-inch round cutter, cut circles out of all the dough. Remove the edges and save for the next roll. Fill each circle with about 2 1/2 tablespoons in the center of the dough.
  3. Dip a small brush in room temperature water, run the brush around the edge of the dough. Close 1 side to the other forming a half moon shape. Close the edges pressing lightly with the back of a fork.
  4. In a deep saute pan, heat 4 to 5 inches of canola oil on medium high heat to 360 degrees F. Add the empanadas turn over constantly until golden. Remove and drain on paper towels. Serve immediately.