Easy Empanadas

Easy Empanadas

Total Time

1 hour

Serving Size



  • 1 package frozen empanada discs (or rolled piecrusts)
  • ⅓ cup sliced Spanish olives
  • 1 tablespoon + ¼ cup olive oil
  • ½ lb lean ground beef
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • ½ teaspoon crushed red pepper
  • 1 tablespoon chopped garlic
  • ½ cup diced yellow onions
  • ½ cup raisins
  • 1 cup tomato sauce
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • ¼ cup egg substitute
  • 1 cup avocado cilantro dressing (optional)


  1. Place empanada discs on counter to thaw [or cut each piecrust into 5 (4-inch) discs]. Drain olives.
  2. Preheat large sauté pan on medium-high 2–3 minutes. Place 1 tablespoon oil in pan, then add ground beef; cook and stir 4–5 minutes, stirring to crumble meat, until no pink remains and beef is 160°F. Add oregano, cumin, red pepper, garlic, and onions; cook 2–3 minutes until onions have softened.
  3. Stir in olives, raisins, tomato sauce, salt, and pepper; reduce heat to low and simmer 10 minutes, stirring occasionally. Remove from heat and cool to room temperature (about 15 minutes).
  4. Top each dough disc with ¼ cup meat mixture; brush edges with egg. Stretch dough and fold over filling, crimp edges with a fork to seal.
  5. Preheat remaining ¼ cup oil in large sauté pan on medium-high 4–5 minutes. Place 4 empanadas in pan; cook 2–3 minutes on each side until golden brown and centers are hot. Repeat with remaining empanadas. Serve with avocado cilantro dressing (if using).
  6. Note: Empanadas can be baked at 425°F 12–15 minutes until golden brown, instead of fried, if desired.

Nutritional Information

Amount per ⅒ recipe serving: Calories 240, Total Fat 9.00g, Sat Fat 3.00g, Trans Fat 0.00g, Chol 20mg, Sodium 460mg, Total Carb 31g, Fiber 1.00g, Sugars 7g, Protein 11g, Calc 2%, Vit A 0%, Vit C 0%, Iron 10%