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Beef and Shallot Empanadas

The filling of these empanadas is a classic combination of Spanish flavours – beef, shallot, sultanas and olives. Deep fried until crispy, then finished with a salsa verde inspired shallot green sauce.

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Sides & Salads
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Preparation Time
25 minutes (plus resting time)
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Cooking Time
30 minutes
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What to do:


Start with the dough- mix the flour, salt, and butter in a bowl by hand until it comes together as a homogeneous dough.


In a separate large bowl, beat the egg, water, and vinegar, and add the mix to the flour dough.


By hand, knead the mixture on a clean surface covered with a little bit of flour until it comes together as a rustic dough, and set aside, covered, in the fridge for one hour.

To make the filling –peel and cut the hard-boiled eggs into thin slices. Heat the oil in a large panon a medium heat - cook the echalion shallots until golden brown, then add the garlic and oregano, and stir for two minutes. Add the beef mince and cook for10 minutes until browned. Add the raisins, olives, hard-boiled eggs, and chopped tomatoes.


Meanwhile, make the green sauce by blitzing all the ingredients to a chunky texture in a blender.


Heat 6cm vegetable oil in a large, deep-frying pan on a medium heat.


Take the dough and roll out with a rolling pin to form a rectangular sheet around 2cm in thickness. Then, using a small bowl or cup, cut out circles around 12cm in diameter.


Take a circle of dough and fill it with 2 tablespoons of the beef filling. Then, fold the dough over and mark the edges with a fork to close the empanadas.


Add a few empanadas to the oil at a time – cooking for 4-5 minutes until golden brown. Serve on a large platter or board with the green sauce on the side.

UK Shallot Author
This is a recipe by
Isobel Cox
View all my recipes

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