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cuban empanadas, cuban meat pies, empandas cubanas

(5 ratings)
Juliann avatar
Blue Ribbon Recipe by
Juliann Esquivel
@Juliann
Florida City, FL

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 @kitchencrew
(5 ratings)
yield 16 serving(s)
prep time 3 Hr
cook time 1 Hr 15 Min
method Bake

Ingredients For cuban empanadas, cuban meat pies, empandas cubanas

  • DOUGH
  • 3 c
    all-purpose flour
  • 1/2 tsp
    salt
  • 10 Tbsp
    chilled butter, diced
  • 6 Tbsp
    lard or vegetable shortening, diced
  • 5 - 6 Tbsp
    ice water
  • MEAT FILLING
  • 1/4 c
    olive oil
  • 1/2 lg
    sweet onion, diced fine
  • 1/2 lg
    green bell pepper, diced fine
  • 3 clove
    garlic, pressed through a garlic press
  • 1/2 lb
    ground chuck beef
  • 1/2 lb
    ground lean pork
  • 12 lg
    green olives, pitted and diced small
  • 1 oz
    raisins
  • 1 md
    red potato, diced very small
  • 3 Tbsp
    good red table wine
  • 3 Tbsp
    tomato sauce
  • 1 lg
    lime, juiced
  • 2 Tbsp
    Worcestershire sauce
  • 1 Tbsp
    steak sauce
  • 2 Tbsp
    ketchup
  • 1 Tbsp
    garlic powder
  • 1 tsp
    dried oregano
  • 1/2 tsp
    ground cumin
  • 1/4 tsp
    cayenne pepper
  • 1.41 oz
    Goya Sazon seasoning with culantro and achote
  • 1/2 tsp
    black pepper
  • 1 tsp
    salt
  • 1 lg
    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.
    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.
    2
    Sprinkle 4 - 6 Tbsp of ice water. Mix and form into a ball.
  • Turn the dough onto a floured flat surface. Knead.
    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.
    4
    In a large skillet, heat olive oil. Saute onions, green peppers, and fresh garlic until just wilted.
  • Add meat.
    5
    Add meat and break it up while cooking with a wooden spoon.
  • Add the diced olives, raisins, and tiny diced potatoes.
    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.
    7
    Add the wine, tomato sauce, lime juice, Worcestershire sauce, steak sauce, and ketchup. Stir until fully combined.
  • Add the dry seasonings.
    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.
    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.
    10
    Remove the dough from the fridge and make 16 small balls.
  • Roll balls of dough into a circle.
    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.
    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.
    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.
    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.
    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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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