Name: Crispy Beef and Olive Empanadas Recipe
Prep time: 50 min
Cook time: 20 min
Total time: 1 h
Cuisine: Latin American
Ingredients: ½ cup flour; 1 unit pizza dough; Cooking oil (for frying); 10 ounces organic ground beef; 1 unit onion; 1 unit tomato; 1 ounce golden raisins; 1 unit green olives; ½ cup pepper jack cheese; 1 tablespoon fajita spice blend; 1 teaspoon garlic powder; 1 unit beef stock concentrate; Salt (to taste); Pepper (to taste); 1 unit baby lettuce; 1 unit mini cucumber; 1.5 ounces southwest dressing; Salt (to taste); Pepper (to taste)

There’s something unbelievably satisfying about biting into a golden, flaky empanada bursting with savory, slightly sweet filling. If you’ve been hunting for the perfect Crispy Beef and Olive Empanadas Recipe, you’re in the right place—these little pockets of joy combine tender organic beef, briny olives, sweet golden raisins, and melty pepper jack cheese wrapped in pan-fried pizza dough goodness.

Four golden brown fried pastries are arranged in a circle on a white plate lined with a white paper towel, each pastry having a braided edge and small bubbles on the crispy surface. The plate is placed on a white marbled texture surface, viewed from above. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Beef and Olive Empanadas Recipe
Top Tip
How to Serve Crispy Beef and Olive Empanadas Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Beef and Olive Empanadas Recipe

Why You'll Love This Recipe

I love making these empanadas because they’re a perfect mix of bold Latin American flavors and comforting textures. Plus, cooking them in a pan with a bit of oil gives you that unbeatable crispy crust that just can’t be beat—trust me, once you try these, you’ll want to make them again and again!

Bold Flavor Combo: The mix of spiced ground beef, olives, and golden raisins offers a delightful sweet-and-savory punch.
Easy yet Impressive: Homemade empanadas may sound fancy, but this recipe breaks it down into simple, doable steps.
Versatile Cooking Options: Frying, baking, or air-frying—choose your preferred way to get crispy, golden results.
Fresh & Balanced: Served with a zesty baby lettuce and cucumber salad, it’s a meal you can feel good about.

Ingredients & Why They Work

Before we jump into the kitchen, let’s chat about the ingredients. I like to use organic ground beef to keep things fresh and flavorful, plus the combination of golden raisins and green olives brings that pop of sweetness and briny tang you don’t want to miss. And the secret to my favorite empanada dough? Pizza dough—flaky, crispy, and unbelievably easy to work with.

Flat lay of a simple white ceramic plate holding a smooth round pizza dough disk, a small mound of organic ground beef with rich reddish-brown color, a small white bowl of golden raisins with a soft sheen, a wedge of creamy pepper jack cheese showing orange and white marbling, one whole yellow onion with papery skin, a handful of glossy green olives, one mini cucumber sliced into thin rounds, one ripe red tomato quartered, a small white bowl containing a rich brown beef stock concentrate, a small white bowl with a fine pale beige fajita spice blend, a small white bowl of fine white garlic powder, a bunch of crisp baby lettuce leaves, and two whole clean eggs with smooth brown shells, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Flour: Keeps the dough from sticking when rolling and shaping.
Pizza Dough: A surprisingly perfect base that's flaky and crisp after frying or baking.
Cooking Oil: Essential for frying to get that golden, crispy crust.
Organic Ground Beef: The hearty, flavorful protein that makes these empanadas so satisfying.
Onion: Adds a sweet, aromatic depth to the filling.
Tomato: Brings moisture and a bit of brightness to the picadillo mix.
Golden Raisins: A subtle sweet contrast balancing the savory meat.
Green Olives: For that salty, briny kick that really elevates the flavor profile.
Pepper Jack Cheese: Melts beautifully inside for creamy, spicy pockets of yum.
Fajita Spice Blend: Injects warm, smoky layers of seasoning into the beef.
Garlic Powder: A quick way to boost umami and depth without overpowering.
Beef Stock Concentrate: Amplifies the meaty richness of the filling.
Salt & Pepper: Classic seasonings to bring all the flavors together.
Baby Lettuce: Fresh and tender greens for the crisp side salad.
Mini Cucumber: Adds juicy crunch and freshness to balance the richness.
Southwest Dressing: Creamy with a kick, perfect for tossing with the salad.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Crispy Beef and Olive Empanadas Recipe is how easy it is to personalize. Whether you're craving a touch more spice or want to swap in some seasonal ingredients, these empanadas welcome your creativity with open arms.

Make it vegetarian: I’ve had great success replacing the ground beef with a seasoned mix of cooked lentils and finely chopped mushrooms. It holds that savory texture and brings a wonderful earthy flavor while keeping these empanadas hearty.
Switch up the fruit: Instead of golden raisins, try dried apricots or chopped dried cranberries for a different sweet twist. Each version lends a unique contrast to the savory filling that you might find delightful.
Change the cheese: Pepper jack is fantastic for its melty spice, but I’ve swapped it out for mozzarella or mild cheddar with great results — especially if you prefer something a bit less spicy.
Cooking method alternatives: While frying gives that perfect crispiness, I often bake or air fry mine for a lighter take. Just remember to keep an eye on them so they come out golden and cooked through.

Step-by-Step: How I Make Crispy Beef and Olive Empanadas Recipe

Four small dumplings are neatly placed in two rows on a white marbled surface. Each dumpling has a smooth, pale dough exterior with a braided edge along the curved side, showing careful sealing. The dumplings have a slightly rounded, half-moon shape and appear soft with a light dusting of flour on top, giving a fresh, uncooked look. The photo taken with an iphone --ar 2:3 --v 7

Step 1: Get the dough ready for rolling

Start by sprinkling 3 tablespoons of flour over a clean surface — this little step keeps the dough from sticking as you work. Cut your pizza dough into four equal portions (or eight if you’re making more servings). Lightly roll each piece in flour, shaking off what you don’t need, then cover with a kitchen towel and let them relax for 15 minutes. This resting time is key to getting dough that’s soft but manageable — perfect for rolling out without tearing.

Step 2: Prep your produce while the dough rests

Wash and dry everything thoroughly. Then, halve, peel, and dice the onion into nice uniform ¼-inch pieces — this helps them cook evenly. Dice the tomato the same way. Roughly chop the golden raisins and green olives to disperse sweet and briny bursts through the filling. Having all your produce ready makes cooking go smoothly.

Step 3: Cook the flavorful filling

Heat a little oil over medium-high heat in a large pan and toss in the diced onion with salt and pepper. Give it a few minutes until it just starts to soften — you’ll notice the aroma deepen and the pieces turn translucent. Add the ground beef, breaking it apart as it cooks until nicely browned, about 3-4 minutes. Next comes the fun part: stir in the diced tomato, raisins, fajita seasoning, garlic powder, and beef stock concentrate. Cook another 1-2 minutes until the beef is fully cooked and flavors meld. If there’s any excess grease, carefully drain it — this keeps your empanadas crisp rather than soggy. Transfer the filling to a bowl and let it cool a bit.

Step 4: Roll out your dough circles

Sprinkle 1-2 tablespoons of flour on your clean surface and roll each rested dough portion into a rough circle about 6 inches wide. Don’t stress if they’re not perfectly round — rustic is charming here! Set them aside to rest for another 10 minutes; it helps the dough relax so it stretches easily when you shape the empanadas.

Step 5: Toss the side salad

While the dough rests again, prep your salad: trim and discard the root end of the baby lettuce, then chop the leaves into bite-sized pieces for easy eating. Slice the mini cucumber thinly into crisp rounds. In a large bowl, combine the lettuce, cucumber, southwest dressing, and a pinch of salt and pepper. Toss everything well to coat the veggies in that zesty dressing — it’s the perfect fresh contrast to the warm empanadas.

Step 6: Mix in olives and cheese to the filling

With your beef mixture mostly cooled, fold in the chopped green olives and pepper jack cheese. This step is where the creamy, spicy cheese gets distributed through that meaty-sweet filling — trust me, it takes these empanadas to the next level!

Step 7: Fill and seal your empanadas

Stretch each dough circle gently to about 6 inches wide if needed to open it up more. Spoon about ⅓ cup of filling onto the bottom half of each circle, leaving a ½-inch border around the edges. Using your finger or a brush, dampen the border with a bit of water — this helps seal the dough when you fold it. Fold the top half over the filling and press gently to close, trying to avoid trapping air pockets. Finish by pressing the edges together firmly with a fork; this not only seals them but adds a pretty, ridged pattern.

Step 8: Fry until golden and crispy

Pour enough oil into your pan to cover about a third of the surface and heat it over medium heat. Test the oil by sprinkling a pinch of flour in — if it sizzles right away, you’re good to go. Carefully lower up to two empanadas at a time into the hot oil with a slotted spoon to avoid overcrowding. Fry for 1-2 minutes per side, keeping an eye on the color and lowering heat if they brown too quickly. When they’re gorgeous golden brown all over, transfer them to a paper towel–lined plate to drain excess oil.

Step 9: Alternative cooking options for your preference

If frying isn’t your thing, you’ve got options! For the oven, place fried or raw empanadas on a baking sheet and bake at 450°F on the top rack for 13-18 minutes until the dough is nicely browned and cooked through. For air fryer fans, lightly spray empanadas with nonstick spray, arrange in batches in the basket without crowding, and air fry at 375°F, flipping halfway, for 8-10 minutes to delicious crispness.

Step 10: Serve and enjoy!

Plate up your crispy, cheesy empanadas with a generous helping of that fresh, lightly dressed salad on the side. Serve immediately for the best experience—the contrast of hot, savory empanadas and cool, crisp salad is simply unbeatable. Enjoy every bite of this perfect blend of flavors!

Top Tip

Mastering the perfect Crispy Beef and Olive Empanadas Recipe is all about balancing textures and flavors while paying attention to some small but crucial details. These tips come straight from my experiences in the kitchen, ensuring your empanadas turn out flaky, flavorful, and perfectly crispy every time.

Flour your surface wisely: Lightly dusting your work surface and the dough with flour prevents sticking without drying out your pizza dough—too much flour can toughen the crust, so just a sprinkle does the trick.
Drain the filling well: One thing I learned the hard way is to carefully drain excess grease from the beef mixture after cooking. This simple step keeps the empanadas from getting soggy, preserving that delicious crispiness.
Seal edges properly: When folding your empanadas, make sure to press out any air pockets and seal tightly with a fork. A good seal helps keep the filling snug and prevents leaks during frying.
Temperature control during frying: Maintaining medium heat so the empanadas cook evenly is key; too hot and they brown too quickly on the outside while staying raw inside. If you notice rapid browning, just slightly lower the heat.

How to Serve Crispy Beef and Olive Empanadas Recipe

A white round plate on a white marbled surface holds three golden-brown fried pastries with a crispy, bubbly texture, two fully intact and one partially open showing a dark brown and red filling. To the right of the pastries is a fresh green salad made of roughly torn lettuce leaves and cucumber slices. On the left side of the plate sits a small white bowl containing a creamy pale yellow sauce. The scene is bright and clear, photo taken with an iphone --ar 2:3 --v 7

Garnishes

To brighten the presentation and flavor, add a sprinkle of freshly chopped cilantro or parsley on top right before serving. A wedge of lime on the side offers a zesty citrus note that cuts through the richness beautifully. For a bit of creamy contrast, a dollop of sour cream or a drizzle of tangy chimichurri sauce pairs wonderfully as well.

Side Dishes

The included fresh side salad of baby lettuce and cucumber tossed in southwest dressing is perfect, balancing the warm, rich empanadas with crisp, refreshing bites. You could also serve these empanadas alongside black bean salad, roasted sweet potatoes, or a simple avocado and tomato salsa for a heartier meal. A cold, crisp cerveza or a light white wine complements the spices nicely too.

Make Ahead and Storage

Storing Leftovers

After cooking, let the empanadas cool completely. Store leftovers in an airtight container in the refrigerator for up to 3 days. Keeping them sealed well helps maintain their texture and flavor.

Freezing

You can freeze uncooked empanadas by sealing them tightly on a baking sheet and freezing until firm (about 1 hour), then transferring them to a freezer-safe bag or container. They keep well for up to 2 months. When ready to cook, do not thaw; simply bake or air fry them straight from frozen, adding a few extra minutes to the cooking time.

Reheating

To revive their crispiness, reheat leftover fried empanadas in a 375°F oven for about 8-10 minutes or in an air fryer at the same temperature for 5-7 minutes. Avoid the microwave, which will make the dough soggy.

Frequently Asked Questions:

Can I substitute pizza dough with another type of dough for these empanadas?

Yes! While pizza dough works wonderfully for its flakiness and easy handling, you can also use empanada-specific dough or puff pastry. Just be mindful that cooking times and textures may vary slightly.

How can I make these empanadas gluten free?

To make this recipe gluten free, use a gluten-free dough substitute available at specialty stores or prepare a gluten-free dough from scratch using a suitable flour blend. Just watch the handling as gluten-free dough can be more delicate.

Why should I drain the excess grease from the beef filling?

Draining excess grease prevents the empanadas from becoming soggy during cooking, helping the dough stay crispy and the filling from getting too oily, resulting in a better texture and flavor balance.

Can I prepare the filling in advance?

Absolutely! You can cook the filling a day ahead and store it refrigerated. Just be sure to bring it back to room temperature before mixing in the cheese and olives, then assemble your empanadas fresh for the best texture.

Final Thoughts

Making these Organic Beef & Olive Picadillo Empanadas is truly a joyful experience—from the fragrant, spiced filling to the satisfying crunch of the pan-fried dough. Whether you’re serving them for a casual family dinner or an impressive party appetizer, this recipe brings warmth and bold flavor to the table. Don’t forget the fresh side salad to brighten every bite! I hope this Crispy Beef and Olive Empanadas Recipe becomes one of your favorites just as it has become mine. Happy cooking and even happier eating!