Friday, April 8, 2011


Savoury pies that are eaten out of hand are a part of many cultures--Cornish pasties, Jamaican beef patties, Italian calzones, and, of course empanadas, a South American favorite.  A cousin of the sandwich, perhaps my favorite kind of meal, the meat pie is ubiquitous. While it generally has a pastry shell, it can be baked or fried giving you some room to make it a more healthful repast.

DSO's DD and her fiance were coming for dinner and I knew we all shared a love for empanadas. I decided to improvise based on a number of recipes that I've come across in the past. I also took a shortcut and used ready-made discos. Baking the empanadas cuts out even more work with no loss of flavor.

Servings: 20 empanadas
tbs olive oil
1 lb ground beef
1 medium onion, finely chopped
1/2 cup tomato sauce or salsa
12 pimento stuffed olives, finely chopped
1 pkg. Sazon with Annatto
2 garlic cloves, finely chopped
1/2 tsp dried oregano
freshly ground pepper
2 pkgs Goya discos, thawed

Heat the olive oil in a skillet, add ground beef and brown, breaking up with a wooden spoon (about 10 minutes). Add the chopped onion and cook for 5 more minutes. Add the tomato sauce, chopped olives, Sazon, garlic, oregano, and pepper and combine thoroughly. Simmer for 15 minutes. Cool.

Place a heaping tablespoon in the middle of each disco. Use your finger to "paint" water all around the edges. Fold over and seal using the tines of a fork. You may freeze the empanadas at this point.

Place the number of empanadas you wish to cook on a cookie sheet lightly sprayed with cooking spray. Use a pastry brush to brush olive oil over the tops of the empanadas. Cook in a 400 degree oven for 16-20 minutes. Serve with guacamole and crema.
Wow! These were really delicious! The addition of the olives was genius as they really amped up the flavor. I served these alongside my chicken taquitos and some homemade guacamole. A side dish of black beans and saffron rice, a couple of Corona lights, and we were golden.


  1. I have been wanting to try these, I heard so much about them. My kids keep telling me their step mom makes the best... you just inspired me to make them... have no idea what was in them... thanks for posting.. hope they like these will try Sunday! :)

  2. This looks like a grand change of pace for us - always fun to mix things up. Have never made empanadas but do prize them. Love your ease - and yes - do love the olives in it.

  3. I love empanadas--these look delicious and I love that they are baked too. Yum!

    Arlene, you won the drawing for the copy of "The Provence Cure for the Brokenhearted" on my blog!

    Congrats! ;-)

    Please email me ( your shipping address so I can have the publisher get it out to you.



  4. Sounds like quite a feast you had! I've been on the look out for those Goya discos for awhile now because I would rather buy them than make them from scratch. The filling for these sounds delicious.

  5. Hello:How many tablespoons of olive oil did you use. I can't find it on the list. Thank you.

  6. What is an alternative to the discos. Nowhere in my area does anyone sell the discos. Is there something else I can use pre-made?

    1. Hi,
      While I've never done this, I think either the pre-made pie crusts (the rolled ones) or a tube of crescent rolls, both rolled out a bit thinner, would work really well. Good luck and thanks for reading my blog.


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