Easy Baked Empanadas

Now that I am training for my new job in Etobicoke, the Cheese Boutique is an easy stop on my way home. We love their empanadas, but they come with a hefty price tag. This past Saturday, while the cold kept us inside, I fired up the oven to meal prep and take a chance on some empanadas. They were a hit! We enjoyed them with salsa and guac, but they're probably delicious with any sort of saucy goodness. 


  • 1/2 pound extra lean ground beef
  • 1 cup of fine-chopped onion
  • 2.5 tablespoons of coconut oil
  • Sprinkle of salt and black pepper
  • 1/2 teaspoon of ground cumin
  • 1/2 teaspoon of smoked paprika
  • 1 tablespoon fresh parsley, chopped 
  • 2 tablespoons of hot sauce
  • 3 tablespoons of sliced green olives
  • 3/4 cup of green bell pepper, chopped 
  • 3 cups of all-purpose flour
  • 2/3 cup very warm water
  • 1 egg, mixed 

Directions for Dough:

  1. Melt a tablespoon of coconut oil in a saucepan
  2. Combine a teaspoon of salt and warm water to the pan
  3. Place the flour in a food processor and mix in half of the liquid from the saucepan
  4. Stop machine and mix in remaining half 
  5. Place the dough on a floured surface
  6. Knead into a thin disk 
  7. Cover with plastic wrap and place in fridge for at least a half hour 
  8. Take out and cut into 6-inch circles (I used a bowl to trace)

Directions for Filling: 

  1. Melt the coconut oil in a skillet. Add the onion and green pepper and saute 
  2. Add beef and cook until lightly browned
  3. Add salt and pepper to taste
  4. Add the cumin, paprika and hot sauce
  5. Set aside and preheat oven to 400 degrees
  6. Place some meat mixture on half of each circle. Sprinkle the olives and parsley 
  7. Place some eggwash around the border of the dough and fold in half. Use a fork to seal tight
  8. Arrange empanadas on a baking sheet and bake for 10 minutes. Flip over and bake for another 5 minutes