Picadillo Empanadas
These picadillo empanadas are irresistibly flaky, savory, and filled with a sweet and salty Chilean-style beef mixture. Made super fast with store-bought wrappers and a richly seasoned filling, they’re the perfect hand-held snack or appetizer for any occasion!
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When we visited Chile many years back, we drove to the coast from Santiago and saw tons of little vendors selling homemade empanadas along the road. Of course we had to stop!
The buttery pastry and rich, flavorful meat filling blew me away. To this day, those were the best I’ve ever had.
I created these beef picadillo empanadas to keep that memory alive, only using store-bought empanada discs to save time.
What is Piccadillo?
Picadillo is a beloved dish throughout some countries of Latin America, and each region has its own version. At its core, it’s a ground meat mixture, typically beef. It gets cooked tomatoes, aromatics, and often olives, raisins, and spices.
Like many traditional recipes across Latin America, this one begins with a sofrito. It's a mix of aromatics like onion, garlic, and green bell pepper, which gets sautéed in olive oil to build a flavorful foundation.
Then comes the ground beef, simmered with tomato sauce, cumin, oregano, raisins, and green olives to create a filling that’s both hearty and balanced, with sweet and salty notes in every bite.
Some countries, like Cuba and the Dominican Republic, add potatoes; others might include capers or hard-boiled eggs. I don’t care for the texture of cooked egg yolks so I leave them out. This recipe is as versatile as it is delicious, and a great way to build a savory empanada.
Want more savory pastries? Try my classic pizza rustica (Italian Easter Pie), classic double crust chicken pot pie, or this elegant puff pastry smoked salmon tart.
Why This Recipe Works
- Uses store-bought empanada wrappers for quick and easy assembly.
- Starts with a sofrito for depth and complexity.
- Sweet raisins and salty green olives create a perfectly balanced filling.
- Can be baked fresh or frozen for later use.
Ingredient Notes
Ground Beef – Opt for 80/20 beef for the most flavor and moisture. You can also substitute ground chicken or turkey if you prefer a leaner option.
Empanada Wrappers – Store-bought empanada discs save time and work beautifully. You can also use your own empanada dough or my pie crust recipe (just omit the sugar). Roll it out into small balls on a floured work surface with a rolling pin or tortilla press.
Raisins – Either golden or dark raisins add a signature sweetness that balances the filling.
Olives – Use classic green olives with pimentos, or swap for a different kind such as black or kalamata for a different flavor profile.
Spices – Cumin and oregano give the filling warmth and depth. Add a bit of tomato paste if you want an even richer sauce.
Olive Oil – A good-quality extra virgin olive oil is essential for flavor and for sautéing the sofrito.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Food processor
- Skillet or large skillet
- Baking sheet
- Parchment paper
- Pastry brush
- Fork
- Rolling pin
Step by Step Instructions
- Add the green bell pepper, onion, garlic cloves, and cilantro bunch to a food processor. Pulse until chopped and combined.
- Heat olive oil in a medium or large skillet over medium heat. Add the mixture and sauté until fragrant, about 1–2 minutes.
- Add the ground beef, then use a potato masher to break it up until browned.
Pro Tip: A potato masher is ideal for breaking the meat into fine crumbles for evenly filled empanadas.
- Season with salt and pepper, then add the cumin, oregano, and ½ cup tomato sauce. Simmer at low heat for 5 minutes.
- Add the raisins and green olives, then simmer for another 5 minutes, or until the mixture thickens slightly. If the mixture seems dry, add a little water to loosen it up a bit.
- Stir in chopped cilantro, then let the mixture cool completely to room temperature.
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Place about 2 tablespoons of picadillo in the center of an empanada disc. Don’t overfill.
- Brush the perimeter of the dough shell with egg wash, then fold the dough over and seal. Use the tines of a fork to crimp the edges and get a good seal. You can also fold the edge of the dough of each empanada with your fingers to create a different design. Repeat with the remaining ingredients.
Pro Tip: Crimping well is key to keeping the filling securely inside—especially if freezing.
- Transfer to the baking sheet and repeat.
- Brush all empanadas with egg wash using a pastry brush.
- Bake for 15–20 minutes or until golden brown. Serve warm. Place on a paper towel if needed to absorb any excess oil.
Pro Tip: Skip the egg wash and deep fry in very hot oil at 350°F to obtain a shatteringly crispy crust.
Tips for Success
- Let the filling cool to room temperature before assembling to prevent soggy dough.
- Don’t skip the egg wash! It helps achieve that glossy, golden crust.
- For a crispier finish, try baking the empanadas brushed with some oil in the air fryer.
- Freeze assembled empanadas for up to 4 months and bake straight from frozen.
Variations
- Use ground chicken or turkey instead of beef for a leaner filling.
- Add chopped hard-boiled eggs for a traditional Chilean touch.
- Mix in a bit of cream cheese for a creamy surprise inside.
- Swap in diced potatoes, black beans or green beans to bulk up the filling.
- Add a pinch of cinnamon for a gently spiced flavor.
- Use lots of vegetables and beans to make a vegetarian picadillo empanadas recipe.
Serving Suggestions
Serve these savory empanadas warm from the oven as a snack, appetizer, or even a satisfying main course along with a bold, bright sauce like homemade jalapeño hot sauce, this spicy chipotle guacamole, or a classic chimichurri.
These ground beef empanadas are also excellent served at room temperature!
Storing, Freezing, and Reheating
Store leftover picadillo or fully baked empanadas in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven or air fryer for best texture. They can also be reheated in an air fryer!
To freeze, assemble on a baking sheet, then freeze until firm. Transfer to a zip-top bag and keep for up to 4 months. Bake directly from frozen, brushing with egg wash, for 20–25 minutes.
FAQ
Yes! The easy recipe for the picadillo filling can be made up to 3 days in advance and stored in the fridge.
Not necessarily. You can finely chop the vegetables by hand if you prefer, but it’s faster in a processor.
Absolutely—fry in hot oil at 350°F until golden and crisp, about 3–4 minutes per side. Drain on paper towels.
Not quite—this version is inspired by the ones I tasted in Chile. A Costa Rican empanada recipe can use other corn and flour based doughs, as well as different savory fillings. Latin American cuisines have plenty of regional empanada recipes.
Yes! It will make this a fully from-scratch recipe. Just omit the sugar and roll it out on a floured work surface. Use a tortilla press or rolling pin to shape.
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Picadillo Empanadas Recipe
Ingredients
- ½ green bell pepper roughly chopped
- ½ medium yellow onion roughly chopped
- 4 cloves garlic
- 1 small bunch cilantro stems removed, plus 2 tablespoons chopped
- 1 tablespoon olive oil
- 1 lb ground beef
- Salt and pepper to taste
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ cup tomato sauce or crushed tomatoes
- ¼ cup raisins
- ¼ cup pimento stuffed olives sliced
- 20 empanada discs store bought
- 1 egg beaten with 1 tablespoon water
Instructions
Make the Filling
- Add the bell pepper, onion, garlic, and cilantro bunch to a food processor. Blend until well combined.
- Heat olive oil in a medium skillet over medium-high heat. Add the blended mixture and sauté for 1–2 minutes, until fragrant.
- Add the ground beef and break it up using a potato masher or spoon. Cook until the beef is browned.
- Season with salt and pepper, then stir in the cumin, oregano, and tomato sauce. Mix well and simmer for 5 minutes.
- Stir in the raisins and olives. Continue simmering for another 5 minutes, or until the mixture thickens slightly.
- Remove from heat, stir in the chopped cilantro, and let the filling cool completely.
Assemble and Bake
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place a heaping teaspoon of filling in the center of each empanada disc. Do not overfill.
- Brush the edges with egg wash, then fold over and press to seal. Crimp the edges with a fork to secure the filling.
- Transfer the empanadas to the baking sheet and repeat with the remaining discs.
- Brush the tops with egg wash.
- Bake for 15–20 minutes, or until golden brown. Serve warm.
Notes
- Let the filling cool to room temperature before assembling to prevent soggy dough.
- Don’t skip the egg wash—it helps achieve that glossy, golden crust.
- For a crispier finish, try baking the empanadas brushed with some oil in the air fryer.
- Freeze assembled empanadas for up to 4 months and bake straight from frozen.
