Beef Empanadas | PCC Natural Markets

Beef Empanadas

Serves: 4

Your rating: None (5 votes)

These ingredients are:
corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Store-bought pastry makes these crisp, savory, Argentinian-inspired empanadas a breeze to prepare. Freeze leftovers for easy last-minute lunches or dinners.



Preheat oven to 350° F. Line a baking sheet with parchment paper.

Heat oil in a sauté pan over medium heat. Cook onions and garlic until soft, about 5 minutes. Add beef and cook until no longer pink, about 7 minutes. Stir in cumin, paprika, eggs, olives, parsley, salt and pepper. Remove from heat and cool slightly.

Gently roll out each biscuit to a 5- to 6-inch circle on a lightly floured work surface. Place about 1/4 cup filling in the center of each circle and fold in half, like a turnover. Crimp edges together with a fork. Brush tops with egg wash and place on prepared baking sheet.

Bake on the middle rack until golden brown, 15 to 20 minutes.

Two empanadas: 350 cal, 16g fat (4.5g sat), 195mg chol, 1020mg sodium, 32g carb, 2g fiber, 20g protein

Make it a meal

Round out your meal by picking up the following items at your neighborhood PCC to accompany the empanadas.

  • Bonache Hatch sauce
  • PCC Black Bean and Corn Salad
  • Double Rainbow Dulce de Leche ice cream

Recipe by Jackie Freeman, PCC Chef

More about: beef, eggs, olives


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