An empnada can have many different fillings, however, this is one of the originals.


2 1⁄5 lb flour
2 egg
1 c butter
1 t salt
2 T olive oil
2 1⁄5 lb beef (ground or minced)
1 onion (diced)
2 T sugar
1 1⁄2 t pepper
1 1⁄2 t paprika
1 t salt
1⁄2 t cumin
1⁄4 t nutmeg
1⁄4 t clove
1⁄2 c raisin
1⁄2 c olives (diced)
1 egg (hardboiled and diced)
2 potato (boiled and diced)


  1. To make the dough we dissolve the salt in a cup of water and mix it with the eggs, flour and butter.
  2. Knead the dough until it is soft and stretchy, rest for a couple of minutes then roll out flat to about an inch of thickness.
  3. Brush with oil and cornstarch then fold and knead the dough once again, eventually rolling it out to the same dimensions as before.
  4. We then prepare the filling by frying the onion in the vegetable oil, adding the beef. 
  5. While the beef is browning, add the raisns, salt sugar and spices into the pan.
  6. Just before it's finished cooking, add the olives, egg and potatoes.
  7. At this point we cut the pastry into circles around 5 inches in diameter.
  8. Place 1-2 tablespoons of filling into the middle of each circle and enclose the parcels making sure no air bubbles are left inside.
  9. Where the two sides meet, pinch and slightly twist, with wet fingers, to ensure the parcels are sealed.
  10. To cook, deep fry in vegetable oil or glaze with butter and cook in the oven at 400 degrees Fahrenheit for 8 minutes.
4 servings
Preparation time
Cooking time
Total time
50 minutes