If you’re craving something that packs bold Latin American flavors with a perfect crispy, cheesy bite, this Spicy Beef Olive Empanadas Recipe is the one to try. Imagine flaky pan-fried dough hugging a savory-sweet mix of spiced organic ground beef, green olives, golden raisins, and melty pepper jack cheese—pure comfort food magic.
Jump to:
Why You'll Love This Recipe
I can’t get enough of these Organic Beef & Olive Picadillo Empanadas—they’re simply irresistible! Every bite brings that perfect harmony of spicy, savory, and a touch of sweetness, all wrapped up in a golden, crispy crust. Plus, pairing them with a fresh baby lettuce salad with southwest dressing keeps it balanced and fresh.
- Bold Flavor Combo: The picadillo filling blends spicy beef with briny green olives and sweet golden raisins for a unique twist.
- Easy Dough Prep: Using pizza dough makes these empanadas surprisingly simple to assemble and pan-fry to perfection.
- Crunchy & Cheesy: The pepper jack cheese melts inside, delivering gooey goodness with every bite.
- Balanced Meal: Served with a crisp side salad, this is a complete main course you can enjoy any day of the week.
Ingredients & Why They Work
Before you dive in, here’s a quick guide on what you’ll need and why each ingredient plays an important role. I love using organic ground beef and fresh produce to keep everything vibrant and flavorful. Having quality ingredients really brings this Spicy Beef Olive Empanadas Recipe to life.
- Flour: Essential for dusting the dough and work surface so it doesn’t stick while rolling and shaping.
- Pizza Dough: An easy, flaky base that crisps up beautifully when pan-fried, making homemade empanadas feel approachable.
- Cooking Oil: Needed for shallow frying to achieve that stunning golden-brown crust.
- Organic Ground Beef: The hearty centerpiece of the filling with rich, meaty flavor.
- Onion: Adds a sweet, savory foundation when sautéed with the beef.
- Green Olives: Bring a briny, salty punch that contrasts wonderfully with the sweetness in the filling.
- Tomato: Adds juiciness and freshness to the picadillo mixture.
- Golden Raisins: A little surprise sweetness that balances the spices and savory elements.
- Pepper Jack Cheese: Melts perfectly, adding creamy heat inside the empanadas.
- Fajita Spice Blend: Infuses the filling with warm, complex Latin flavors.
- Garlic Powder: Boosts the depth of flavor without overpowering.
- Beef Stock Concentrate: Concentrates meaty richness in the filling.
- Salt & Black Pepper: To taste, because seasoning makes all the difference.
- Baby Lettuce: Crisp and light, perfect for the fresh side salad.
- Mini Cucumber: Adds cool crunch to complement the warm empanadas.
- Southwest Dressing: Brings a tangy, zesty finish to the salad.
Make It Your Way
One of the best things about the Spicy Beef Olive Empanadas Recipe is how easily you can customize it to your taste or dietary needs. Whether you prefer a lighter version, love a little extra heat, or want to incorporate seasonal produce, there’s room to make this savory treat truly your own!
- Spicy Upgrade: For those who crave more heat, add a pinch of crushed red pepper flakes or a few dashes of hot sauce into the filling. I love the kick it gives without overpowering the other flavors.
- Vegetarian Twist: Swap the ground beef for a plant-based substitute or spiced cooked lentils. The green olives and golden raisins still shine, and the pepper jack cheese adds a fantastic melty texture.
- Seasonal Veggies: Try tossing in diced roasted butternut squash or sautéed mushrooms alongside the tomato for a fall-inspired version that feels cozy and comforting.
- Bake or Air Fry: If you want to skip frying, baking at 450°F for 13–18 minutes or air frying at 375°F for 8–10 minutes delivers a wonderfully crisp crust with less oil, perfect for a lighter touch.
Step-by-Step: How I Make Spicy Beef Olive Empanadas Recipe
Step 1: Flour the Surface & Portion the Dough
Start by sprinkling about 3 tablespoons of flour onto a clean workspace. This simple step stops the dough from sticking, which makes rolling so much easier. Pull the pizza dough from its packaging and cut it into four equal pieces — that’s perfect for two servings. Roll each piece lightly in flour, then cover with a clean kitchen towel and let them rest at room temperature for 15 minutes. This rest helps the dough relax so it stretches without snapping back.
Step 2: Prep Your Fresh Ingredients
While the dough is resting, wash all your fresh produce thoroughly. Peel and cut the onion in half, then dice it finely into quarter-inch pieces. Do the same with the tomato. For the golden raisins and green olives, give them a rough chop – you want a nice mix of textures without any oversized bites.
Step 3: Cook the Filling Until Perfect
Heat a splash of cooking oil in a large skillet over medium-high heat. Add the diced onion along with a pinch of salt and pepper, stirring occasionally as it softens for about 2 to 3 minutes. Next, add the organic ground beef—in my kitchen, I break it apart immediately to ensure even browning. Cook for another 3 to 4 minutes until you see that beautiful golden crust forming. Stir in diced tomato, golden raisins, the fajita spice blend, garlic powder, and beef stock concentrate. Let everything mingle on the heat for a couple more minutes until the beef is cooked through. Don’t forget to drain any extra grease to keep things from being too oily!
Step 4: Roll Out Dough Circles & Let Them Rest Again
Once your initial dough rest is done, sprinkle 1 to 2 tablespoons of flour onto the surface again. Using a rolling pin, roll each dough piece into a rough 6-inch circle—don’t worry about perfect edges, you’ll shape them more soon. Let these rounds rest for an extra 10 minutes to make folding easier and prevent shrinking.
Step 5: Toss the Side Salad
While the dough rests, get started on your fresh side salad. Trim the root end off the baby lettuce and chop it into bite-sized pieces. Slice the mini cucumber thinly into rounds. Combine lettuce, cucumber, and the southwest dressing in a large bowl; season lightly with salt and pepper and toss until every leaf is coated.
Step 6: Combine Filling with Olives & Cheese
When the beef mixture has cooled enough to handle, stir in the chopped green olives and the shredded pepper jack cheese. This adds a creamy, spicy melty layer that pairs perfectly with the savory picadillo.
Step 7: Fill, Fold & Seal the Empanadas
Carefully stretch each dough circle a bit wider if necessary. Spoon about ⅓ cup of the filling onto the bottom half of the dough, leaving a clean half-inch border to seal. Lightly wet this border with water—either using your finger or a brush—to help it stick. Fold the dough over the filling to form a half-moon shape. Press edges gently to seal out any air, then crimp the edges with a fork for that classic empanada look and to make sure the filling stays inside during cooking.
Step 8: Pan-Fry Until Crispy & Golden
Pour about a ⅓-inch layer of cooking oil into your skillet and heat over medium heat. To check if the oil’s ready, drop a pinch of flour in—it should sizzle immediately. Carefully place up to two empanadas into the hot oil using a slotted spoon and fry each side for 1–2 minutes or until gloriously golden brown. Keep an eye on the heat so nothing scorches. Transfer finished empanadas to a paper-towel-lined plate to soak up any excess oil.
Step 9: Baking or Air Frying Alternatives
If you prefer a less oily option, bake empanadas on the top rack of a preheated 450°F oven for 13 to 18 minutes until golden and cooked through. Air fryers are a great shortcut, too! Just coat your empanadas lightly with nonstick spray, arrange them in the basket without crowding, and air fry at 375°F for 8 to 10 minutes, flipping halfway to crisp evenly.
Step 10: Serve & Enjoy Your Feast
Plate the crispy empanadas alongside your fresh side salad. The contrast of the hot, savory pockets with the cool, zesty greens creates a well-rounded meal that’s sure to satisfy. Dive in while the cheese is still melty, and savor every bite of this authentic Latin American delight.
Top Tip
Making these Spicy Beef Olive Empanadas really comes down to a few simple tricks that can elevate your cooking experience and ensure every bite is perfect. These tips helped me achieve that ideal crispy outer crust with a juicy, flavorful filling every single time.
- Resting the Dough: Letting your dough rest twice—first after cutting and again once rolled out—makes it easier to stretch without tearing, resulting in tender, flaky empanadas.
- Sealing the Edges Properly: Be sure to wet the edge borders with water and press firmly with a fork to prevent any filling from leaking during frying or baking.
- Fry in Small Batches: Cooking only two empanadas at a time helps maintain the oil temperature and guarantees a golden, crispy finish without greasiness.
- Drain Excess Grease: After cooking the beef filling, carefully drain excess grease to keep the empanadas from becoming too oily inside.
How to Serve Spicy Beef Olive Empanadas Recipe
Garnishes
Fresh garnishes can brighten and balance the bold flavors in these empanadas. Try sprinkling over chopped fresh cilantro or adding a slice of avocado on the side. For a bit of heat, a quick drizzle of your favorite hot sauce or a squeeze of fresh lime juice adds a zesty kick.
Side Dishes
This Spicy Beef Olive Empanadas Recipe comes with a crisp side salad of baby lettuce and cucumber dressed in southwest dressing, which creates a refreshing counterpoint to the savory-sweet filling. You can also serve with black beans and rice, or a simple corn salad for a true Latin American feast.
Make Ahead and Storage
Storing Leftovers
Store any leftover empanadas in an airtight container in the refrigerator for up to 3 days. To keep them crispy, avoid stacking them directly on each other—place parchment between layers if necessary.
Freezing
You can freeze uncooked, shaped empanadas by placing them on a parchment-lined tray and freezing until solid. Afterward, transfer to a freezer bag and store for up to 1 month. When ready, cook them straight from frozen, adding a few extra minutes to the frying or baking time.
Reheating
For best results, reheat empanadas in a 375°F oven for about 8–10 minutes or in an air fryer at the same temperature, turning halfway through, to restore that perfect crisp crust. Avoid the microwave if possible, as it can make the dough soggy.
Frequently Asked Questions:
This Spicy Beef Olive Empanadas Recipe uses pizza dough, which typically contains gluten. To make it gluten-free, you can substitute with your favorite gluten-free dough, but the texture might vary slightly from the traditional version.
The recipe uses fajita spice blend and pepper jack cheese for mild to moderate spice with a warm, smoky flavor. You can easily adjust heat by adding extra chili powder or substituting with a sharper hot cheese if you prefer it spicier.
If your dough tears, it might be too cold or too dry. Be sure to let it rest at room temperature and keep it lightly floured while rolling. Stretch gently to avoid ripping, and avoid overworking the dough.
Absolutely! Baking is a great alternative and the recipe includes instructions for baking at 450°F on the top oven rack for 13 to 18 minutes until golden and cooked through. This reduces oil and makes cleanup easier.
Final Thoughts
These Spicy Beef Olive Empanadas are truly a labor of love, blending flaky pizza dough with a savory-sweet, spiced beef filling that’s a joy to share. Whether fried to golden perfection or baked for a lighter touch, they bring a comforting warmth to any table. I hope this recipe inspires you to savor the bold flavors of Latin America in your own kitchen and maybe even share a story or two along the way. Happy cooking!
Print
Spicy Beef Olive Empanadas Recipe
- Prep Time: 20 minutes
- Rest Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 2 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Latin American
- Diet: Halal
Description
These Organic Beef & Olive Picadillo Empanadas feature flaky pan-fried pizza dough filled with a savory-sweet picadillo made from spiced organic ground beef, green olives, golden raisins, and melty pepper jack cheese. Served alongside a fresh side salad of baby lettuce, cucumber, and southwest dressing, this recipe delivers bold Latin American flavors with a crispy outside and cheesy inside, perfect for a satisfying main course.
Ingredients
Dough and Coating
- ½ cup flour
- 1 unit pizza dough (about 10 ounces)
- Cooking oil (for frying, about 1 cup)
Filling
- 10 ounces organic ground beef
- 1 unit onion
- 1 unit green olives
- 1 unit tomato
- 1 ounce golden raisins
- ½ cup pepper jack cheese
- 1 tablespoon fajita spice blend
- 1 teaspoon garlic powder
- 1 unit beef stock concentrate
- Salt, to taste
- Black pepper, to taste
Side Salad
- 1 unit baby lettuce
- 1 unit mini cucumber
- 1.5 ounces southwest dressing
Instructions
- Prepare the Dough: Sprinkle 3 tablespoons of flour over a clean work surface. Remove the pizza dough from its packaging and cut into four equal portions (or eight for 4 servings). Lightly coat each piece in flour by rolling and shaking off excess. Cover the dough with a clean kitchen towel and let it rest at room temperature for 15 minutes. If baking, preheat the oven to 450 degrees Fahrenheit and adjust the oven rack to the top position.
- Wash and Dice Produce: While the dough rests, wash and dry all produce. Peel and halve the onion, then dice into quarter-inch pieces. Dice the tomato into quarter-inch pieces as well. Roughly chop the golden raisins and green olives.
- Cook Onions and Beef: Heat a drizzle of cooking oil in a large pan over medium-high heat. Add diced onions, salt, and pepper, cooking and stirring occasionally until slightly softened, about 2 to 3 minutes. Add the organic ground beef to the pan. Cook while breaking up the meat into pieces until it begins to brown, about 3 to 4 minutes.
- Add Remaining Filling Ingredients: Stir in diced tomato, chopped raisins, fajita spice blend, garlic powder, and beef stock concentrate. Continue cooking and stirring for 1 to 2 more minutes until the beef is fully cooked through. If there is excess grease, carefully drain it. Transfer the cooked filling to a medium bowl.
- Rest Dough Again: Clean and dry the pan used for filling. Sprinkle 1 to 2 tablespoons of flour on the work surface. Using a rolling pin, roll each dough piece into a rough circle. Let the dough rest for an additional 10 minutes before shaping further.
- Prepare Salad Ingredients: Trim and discard the root end of the baby lettuce, then chop into bite-sized pieces. Trim and thinly slice the mini cucumber into rounds.
- Mix Filling: Once the beef mixture has cooled slightly, stir in the chopped green olives and pepper jack cheese until well combined.
- Shape Empanadas: Stretch each dough circle into a larger circle about 6 inches wide. Spoon approximately ⅓ cup of filling onto the bottom half of each dough circle, leaving a half-inch border around the edge. Wet the edges lightly with water using a brush or finger. Fold the dough over the filling and gently press edges together to seal, then crimp edges with a fork to secure.
- Fry Empanadas: Pour about a ⅓-inch layer of cooking oil into the pan used earlier and heat over medium heat. To test if the oil is hot enough, drop a pinch of flour and observe if it sizzles. Using a slotted spoon, carefully place no more than two empanadas in the hot oil at a time. Fry each side for 1 to 2 minutes until golden brown, adjusting heat to prevent burning. Transfer fried empanadas to a paper-towel-lined plate to drain excess oil.
- Bake or Air Fry Alternative: If baking, place empanadas on a baking sheet and bake on the top oven rack at 450 degrees Fahrenheit for 13 to 18 minutes until browned and cooked through. For air frying, lightly spray empanadas with nonstick cooking spray and place in the air fryer basket without overcrowding. Air fry at 375 degrees Fahrenheit for 8 to 10 minutes, turning halfway through.
- Toss Side Salad: In a large bowl, combine baby lettuce, cucumber slices, southwest dressing, salt, and pepper. Toss until well coated and evenly mixed.
- Serve: Divide the empanadas and salad between plates and serve immediately for a balanced and flavorful meal.
Notes
- For a leaner option, use ground beef with lower fat percentage.
- If you prefer a less oily empanada, try baking or air frying using the provided instructions.
- Ensure ground beef is fully cooked to an internal temperature of 160°F for food safety.
- Use fresh, ripe tomatoes for best flavor in the filling.
- Golden raisins add a sweet contrast; substitute with chopped dried apricots if preferred.
- Pressing edges firmly prevents filling leakage when frying or baking.
Nutrition
- Serving Size: 1 serving
- Calories: 1120 kcal
- Sugar: 23 g
- Sodium: 1540 mg
- Fat: 63 g
- Saturated Fat: 18 g
- Unsaturated Fat: 42 g
- Trans Fat: 0.5 g
- Carbohydrates: 95 g
- Fiber: 8 g
- Protein: 46 g
- Cholesterol: 125 mg
Leave a Reply