Cuban Empanadas Winsor

Menu Part: 
Cuisine Type: 
One half gallon

Add some variety to your ethnic cuisine with these Cuban empanadas, which are filled with flavor, spices and ground beef. 


3 lb. ground beef
1/4 cup canola oil
3 oz. jalapeño chili peppers, seeded, minced
4 oz. chopped green onions
12 oz. white onions, 1/4-in. diced
1 tbsp. + 1 tsp. chopped garlic
2 tsp. Spanish paprika
1 tsp. ground cumin
1 tsp. ground thyme
1/2 tsp. allspice
1/2 tsp. ground mustard
1/4 tsp. ground cloves
2 cups tomato sauce
1/2 cup plain breadcrumbs
2 tsp. salt
1/2 tsp. ground cayenne pepper
1 tsp. ground black pepper
60 6-in. pie dough circles
1 cup oil liquid butter alternative


  1. Brown ground beef, drain and set aside.
  2. Heat canola oil and sauté jalapeños, green onion and white onions. Combine with cooked ground beef.
  3. Mix chopped garlic, Spanish paprika, ground cumin, ground thyme, allspice, ground mustard and ground cloves.  Add to cooked beef and pepper mixture and cook for 30 seconds to combine flavors.
  4. Stir in tomato sauce and bring to a simmer.
  5. Add breadcrumbs, salt, cayenne pepper and black pepper. Cook for 20 minutes to blend flavors.
  6. Keep filling warm and use for empanadas.
  7. To make empanadas, place two #30 dishers of filling on each 6-inch pie dough circle. Fold over and seal tightly (press open edges together with fork). Brush tops with butter alternative and bake for 15 minutes at 375°F in convection oven.
Source: Purdue University

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