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 ounce Organic Ground Beef; 1 unit Onion; 1 unit Tomato; 1 unit Green Olives; 1 ounce Golden Raisins; 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 ounce Southwest Dressing; Salt, to taste; Pepper, to taste

There’s something irresistible about biting into a golden, flaky empanada filled with a savory and slightly sweet mixture. This Crispy Beef and Olive Empanadas Recipe captures that magic, combining spiced ground beef, green olives, golden raisins, and melty pepper jack cheese in a crispy pan-fried crust. Trust me, you’re going to love every flavorful, cheesy bite!

Four golden brown empanadas with braided edges and small bubbles on the surface are placed in a slightly curved arrangement on a white plate. The empanadas rest on a white paper towel that covers the plate entirely. The plate is set on a white marbled texture surface with subtle veins, photographed 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 remember the first time I made these beef and olive picadillo empanadas—I couldn’t stop munching! The blend of savory, sweet, and cheesy flavors wrapped in crispy, flaky dough makes this recipe a true crowd-pleaser that feels both comforting and a little festive.

Perfectly Crispy Texture: Pan-frying the pizza dough gives these empanadas a golden, crunchy crust that’s irresistible.
Flavor-Packed Filling: The spiced organic ground beef mixed with green olives and golden raisins creates a delicious sweet-savory combo.
Simple Prep: Using pizza dough as your empanada wrapper saves time without sacrificing any authenticity or taste.
Balanced Meal: Paired with a crisp, fresh side salad, this dish is satisfying without being heavy.

Ingredients & Why They Work

All the ingredients in this Crispy Beef and Olive Empanadas Recipe come together beautifully for a classic Latin American-inspired bite. Fresh produce, quality spices, and simple pantry staples make a flavorful filling, while the pizza dough creates that perfect flaky outer layer.

Flat lay of a small mound of unbleached flour sprinkled loosely, one medium yellow onion with dry papery skin, a handful of glossy green olives, one mini cucumber sliced into thin rounds, one ripe red tomato with a smooth shiny skin, a small white ceramic bowl filled with rich brown beef stock concentrate paste, a wedge of creamy pepper jack cheese with visible red and green chili flecks, a small white ceramic bowl holding a golden heap of sweet raisins, a fresh baby lettuce head with crisp bright green leaves, one smooth ball of pale cream pizza dough, one mound of raw organic ground beef with a rich red color and marbled fat, small white ceramic bowls containing coarse salt and freshly ground black pepper, and a small white ceramic bowl with clear cooking oil, all arranged symmetrically in perfect proportion, placed 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: Essential for dusting the work surface and dough to prevent sticking when rolling out your empanadas.
Pizza Dough: Using pre-made dough is a game-changer, offering a flaky crust that fries up perfectly crisp without extra effort.
Organic Ground Beef: Gives you rich, juicy flavor and is leaner to keep the filling from getting greasy.
Onion: Adds sweetness and depth when softened and cooked with the beef.
Tomato: Brings freshness and a little moisture to balance the savory meat.
Green Olives: Provide a bright, briny pop that complements the sweet golden raisins.
Golden Raisins: Add a subtle sweetness that contrasts beautifully with the spices and cheese.
Pepper Jack Cheese: Melts into the filling for a creamy, spicy kick that ties everything together.
Fajita Spice Blend: Packs warm, smoky seasoning that elevates the ground beef with authentic Latin flavors.
Garlic Powder: Adds savory depth without overpowering the filling.
Beef Stock Concentrate: Intensifies the meaty goodness and unifies all the filling ingredients.
Baby Lettuce: Fresh and crisp, perfect for the side salad to lighten up the meal.
Mini Cucumber: Adds a cool, refreshing crunch to balance the warm empanadas.
Southwest Dressing: Brings zesty flavor to the salad that pairs nicely with the spicy-sweet filling.
Cooking Oil: For frying the empanadas to that perfect golden brown.
Salt & Pepper: Essential seasonings to taste, unlocking the full flavors of the filling and 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

One of the best things about this Crispy Beef and Olive Empanadas Recipe is how easily it can be tailored to suit your tastes or dietary needs. Whether you want to swap ingredients or try a different cooking method, there’s plenty of room to get creative without losing the essence of these delicious empanadas.

Lean Ground Beef Variation: I often use lean ground beef to reduce the fat content and avoid excess grease, which keeps the empanadas crispy and light. It doesn’t sacrifice flavor at all—just remember to drain any leftover grease thoroughly before assembling.
Baking Instead of Frying: For a less oily but equally tasty result, bake the empanadas at 450 degrees for 13–18 minutes. I find this method yields a beautiful golden crust that's slightly less crispy but still delightfully satisfying.
Air Fryer Option: When short on time or craving a lighter option, the air fryer shines. Spritz your empanadas with nonstick spray, air fry at 375 degrees for 8–10 minutes, and turn halfway through for even browning. It’s a perfect shortcut for busy nights!
Cheese Swap: While pepper jack adds a lovely spicy melt, you can explore other cheeses like mozzarella or even a mild cheddar to mix things up depending on your preference.
Seasonal Twist: Add chopped roasted peppers or fresh herbs like cilantro to the filling for an extra pop of color and fresh flavor during spring and summer seasons.

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

Four uncooked dumplings sit in a square shape on a white marbled surface. Each dumpling is half-circle shaped with a twisted rope-like edge, off-white in color, and dusted lightly with flour. The dumplings have a smooth, slightly puffy texture, giving a fresh dough look. The white marbled background adds a clean and simple feel to the scene. photo taken with an iphone --ar 2:3 --v 7

Step 1: Rest and Roll Your Dough

Start by sprinkling 3 tablespoons of flour on a clean work surface. Cut your pizza dough into four equal portions (or eight for more servings). Lightly roll each piece in flour, shaking off the excess so the dough doesn’t stick—this also prevents it from becoming tough. Cover with a kitchen towel and let the dough rest at room temperature for 15 minutes. This resting phase helps relax the gluten, making the dough easier to stretch and shape later on.

Step 2: Prep Produce and Mix the Filling

While the dough is resting, wash and dry all your produce. Dice the onion and tomato into neat ¼-inch pieces, and roughly chop the golden raisins and green olives. Heat a drizzle of oil in a pan over medium-high heat, then cook the onion with salt and pepper until just softened, about 2-3 minutes. Add the ground beef, breaking it apart, and cook until it starts to brown—roughly 3-4 minutes.

Next, stir in the tomato, golden raisins, fajita spice blend, garlic powder, and beef stock concentrate. Continue cooking, stirring occasionally, until the beef is fully cooked, about 1–2 minutes more. Drain any grease if needed to keep your filling from getting soggy. Transfer the filling to a bowl and wash and dry your pan for frying the empanadas.

Step 3: Shape Your Dough Circles

Once the dough has rested, sprinkle 1-2 tablespoons of flour on your work surface again. Use a rolling pin to gently roll each dough piece into rough circles—aim for about 6 inches wide. Don’t worry about perfection here; the dough will stretch a bit more as you assemble. Let the rolled dough rest for another 10 minutes to keep it relaxed and easier to fold.

Step 4: Toss the Fresh Salad

While the dough rests, prepare your salad. Trim the root end off the baby lettuce and chop the leaves into bite-size pieces. Slice the mini cucumber into thin rounds. In a large bowl, toss the lettuce, cucumber, Southwest dressing, plus salt and pepper to taste. This crisp, refreshing side is the perfect balance for your rich empanadas.

Step 5: Combine Filling and Cheese

After the beef mixture cools slightly, gently stir in the chopped green olives and shredded pepper jack cheese until well mixed. The cheese melts wonderfully inside the warm empanadas and gives you that irresistible gooey bite in every mouthful.

Step 6: Fill and Seal Your Empanadas

Stretch each dough circle to roughly 6 inches wide. Spoon about ⅓ cup of filling onto the bottom half, leaving a ½-inch border free. Moisten the edges with water using your finger or a brush—this helps the dough seal well. Fold the dough over the filling to create a half-moon shape and press the edges firmly to remove any air pockets. Finally, use the tines of a fork to crimp the edges securely. This extra seal helps keep all that delicious filling inside during cooking.

Step 7: Fry to a Perfect Golden Crisp

Pour a ⅓-inch layer of oil into your pan and heat over medium. Test the temperature by sprinkling a pinch of flour into the oil—if it sizzles immediately, you’re ready. Fry empanadas in batches (no more than two at once) for 1–2 minutes per side until golden brown and crispy, adjusting heat to avoid burning. Transfer cooked empanadas to a paper-towel-lined plate to drain excess oil.

Alternative Cooking Methods

If frying isn’t your go-to, no worries! For baking, place the empanadas on a baking sheet and bake on the top rack of a 450-degree oven for 13–18 minutes until golden and cooked through. Prefer air frying? Lightly spray the empanadas with nonstick spray, arrange them in your air fryer basket without crowding, and cook at 375 degrees for 8–10 minutes, remembering to turn halfway through for even cooking.

Step 8: Serve and Enjoy

Finally, plate your crispy empanadas alongside that fresh, zesty salad you prepared earlier. Dive in while they’re warm and taste that perfect harmony—flaky, crispy dough wrapped around savory-sweet picadillo, tender beef, melty cheese, and briny olives. It’s a little slice of Latin American comfort in every bite.

Top Tip

Mastering these Crispy Beef and Olive Empanadas Recipe is all about the little details that make a big difference. Whether it’s the filling or the dough, these tips will help you get flaky, flavorful empanadas every time.

Drain Excess Grease: I always make sure to carefully drain the excess grease from the beef filling after cooking. This step is crucial to avoid soggy empanadas and keep that perfect, crispy crust.
Let Dough Rest: Don’t rush the resting times! Letting the dough rest twice — first after cutting and again after rolling — helps relax the gluten, making the dough easier to stretch and shape without springing back.
Seal Empanadas Securely: When sealing the edges, moistening with water and crimping with a fork really helps prevent leaks during frying and keeps all that cheesy, savory filling inside.
Test Oil Heat: Use a pinch of flour to check if the frying oil is hot enough — it should sizzle immediately. This simple trick ensures your empanadas crisp without absorbing too much oil.

How to Serve Crispy Beef and Olive Empanadas Recipe

The image shows a white round plate with three golden-brown fried pastries arranged in a row. The pastries have a bubbly, crispy texture with one of them slightly opened to show a filling of ground meat and vegetables inside. On the upper half of the plate, there is a fresh green salad made of leafy lettuce and cucumber slices. To the left of the salad, a small green bowl holds a light yellow creamy sauce. The plate is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

These empanadas are fantastic on their own, but adding a few fresh garnishes can really elevate the experience. Try sprinkling chopped fresh cilantro or parsley for a pop of green and freshness. A dollop of tangy sour cream or a squeeze of lime juice adds brightness that cuts through the richness. For a little extra heat, a side of your favorite salsa or some pickled jalapeños works beautifully.

Side Dishes

To complement the crispy, cheesy empanadas, a crisp side salad is perfect—like the baby lettuce and cucumber with Southwest dressing included in the recipe. You might also serve them alongside black beans and rice, grilled corn with a sprinkle of cotija cheese, or a simple avocado and tomato salad. For a heartier meal, pair with roasted sweet potatoes or a light vegetable soup.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the empanadas in an airtight container in the refrigerator for up to 3 days. To retain maximum crispiness, avoid stacking them directly on top of each other—use parchment paper layers if needed.

Freezing

These empanadas freeze beautifully! Assemble and seal them completely, then freeze in a single layer on a baking sheet until firm. After they’re frozen solid, transfer to a freezer-safe container or bag. They’ll keep well for up to 2 months. When ready to enjoy, bake or air fry directly from frozen for best texture.

Reheating

To reheat, avoid microwaves that can make the dough soggy. Instead, reheat empanadas in a preheated oven at 350°F for about 10 minutes or in an air fryer at 375°F for 5-7 minutes until heated through and crisp again. This method refreshes that signature crispy exterior and melty, flavorful filling!

Frequently Asked Questions:

Can I use store-bought pizza dough for this empanada recipe?

Absolutely! Store-bought pizza dough works great here and saves time. Just follow the resting and rolling instructions carefully to get a flaky, crispy crust.

Is there a way to make these empanadas vegetarian?

Yes! You can substitute the ground beef with a plant-based ground meat alternative, sautéed mushrooms, or a mix of vegetables and beans. Keep the same spices and cheese for authentic flavor.

How do I know when the beef filling is fully cooked?

The beef is fully cooked when it reaches an internal temperature of 160° Fahrenheit. It should also be browned and no longer pink when you cook it and mix in the seasonings.

Can I bake the empanadas instead of frying?

Definitely! To bake, preheat your oven to 450 degrees, place empanadas on the top rack, and bake for 13-18 minutes until golden brown and cooked through. This is a fantastic option for a lighter version.

Final Thoughts

There’s something truly special about biting into a Crispy Beef and Olive Empanada—the contrast between the flaky, golden crust and the melty, savory filling always hits the spot. With some simple tips and a touch of patience, you can bring a bit of Latin American comfort right to your kitchen table. Whether for a casual dinner or a fun gathering, these empanadas are sure to please. So get rolling, frying, or baking, and enjoy that delicious, crispy goodness!