Beef Short Rib Empanadas

Yep, you heard it right…Beef Short Rib Empanadas!!.  Find yourself some boneless beef short rib meat, and you’ll fall in love with this Latin American classic. This is kicked up street food…and you cant believe how good it is!  Use my simple homemade pie crust for the perfect empanada crust.  Boy, oh boy, are these good.

Beef Short Rib Empanadas
Prep time
Cook time
Total time
These Beef Short Rib Empanadas are the perfect gourmet street food. The crust is so flaky, and the filling is incredible. You can't eat just one, or two...who knows where you'll stop! 100% Loon Approved.
Recipe type: Appetizer
Cuisine: Latin
Serves: 8 - 10
  • Recipe for Perfect Pie Crust
  • 2 tablespoons of pork lard, or vegetable shortening
  • 12 ounces boneless beef short rib meat, cut into ½-inch cubes
  • 2 medium white onions, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 teaspoons Kosher salt
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika (or, hot paprika)
  • ¼ teaspoon freshly ground black pepper
  • ½ cup Kalamata olives, diced
  • 4 hard boiled eggs, cut crosswise into 4 to 6 slices
  • 1 egg, lightly beaten
  1. Make the Perfect Pie Crust and reserve in the fridge (you should have four balls of dough).
  3. In a large saucepan, melt the lard (or shortening) over medium high heat.
  4. Add the beef and cook, stirring, until browned on all sides, about 6 minutes.
  5. Using a slotted spoon, transfer the beef to a plate.
  6. Add the onions and garlic to the pan and cook until soft, about 5 minutes.
  7. Stir in the salt, oregano, cumin, paprika, and pepper and cook for 2 minutes.
  8. Return the beef to the pan with 3 cups water and bring to a boil.
  9. Reduce the heat to maintain a slow, steady simmer, and cook, stirring occasionally, until the beef is tender and the sauce is reduced, about 45 to 50 minutes.
  10. Remove the pan from the heat and let the filling cool.
  12. Pre-heat the oven to 425 F.
  13. Place 1 dough ball on a floured work surface and, using a rolling pin, flatten until ⅛-inch thick.
  14. Using a 5-inch, or 6-inch, cutter, cut out 4 to 6 circles of dough and transfer to parchment paper-lined sheet
  15. Working with one circle at a time, place 1 tablespoon filling in the middle, and top with 1 teaspoon of olives and then 1 egg slice.
  16. Moisten the edge of the circle with water and fold in half to form a turnover, crimping the dough to seal.
  17. Return the empanada to the baking sheet and repeat with the remaining dough, filling, olives, and eggs.
  18. Using a pastry brush, lightly brush each empanada with the egg and then bake, rotating the the baking sheet halfway through, until golden brown and hot, about 25 to 30 minutes.
  19. Serve and enjoy!


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: