Chai's Choices: Ana's Empanadas



¼ Medium Onion Finely Chopped

¼ Green Bell Pepper Minced

3 Lg. Cloves Garlic Minced

¼ Tsp. Cumin Seed Crushed

5 Lg. Stuffed Green Olives Finely Chopped

1 ½ Lbs. Extra Lean Ground Round

Salt and Pepper To Taste

Saute first four ingredients in a small amount of olive oil until onions are translucent.  Add ground round and fry until meat is cooked through. Refrigerate until ready to use.


4 Cups All Purpose Flour

2 Tsp Baking Powder

½ Tsp. Salt

4 T. Butter

2 Eggs

1 Cup Cold Water

Mix together dry  ingredients, set aside.  Beat eggs, add to dry ingredients and cut in the butter with a pastry cutter until dough crumbles.  Add water a little at a time while kneading the dough into a ball.  Divide into two even balls and roll the dough between your palms until it is a long rope (about 8").  Place ropes back into bowl, cover with a cloth and let sit in refrigerator for at least one hour.

Break off a piece about the size of a ping pong ball.  Flatten with your hand and roll on floured surface until it is as thin as you can make it.   Using a saucer, cut each piece into a round using a sharp knife. Put tablespoon of cooled filling into center then fold them over and seal the edges with a fork. Fry them in hot oil until golden brown.

Depending on size of empanada – this recipe should make about 18 empanadas.  You can also use a small form to make appetizer-sized empanadas.  Make great pupus!