Giant Empanadas Recipe
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Giant Empanadas Recipe

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Serve these south-of-the-border meat pies whenever your family has worked up an especially hearty appetite. You'll see satisfied smiles all around the table just as I do!—Dianne Stonewall, Danville, Illinois
TOTAL TIME: Prep: 35 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 35 min. Bake: 20 min.
MAKES: 6 servings


  • 1 pound ground beef
  • 1 cup chopped onion
  • 1 cup chopped green pepper
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 unbaked pastry shells (9 inches)
  • 1 egg yolk
  • 1 tablespoon water
  • Sour cream, chopped fresh tomatoes and/or shredded cheese and lettuce for garnish, optional


  1. In a skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in tomatoes and seasonings. Simmer, uncovered, for 15 minutes, stirring occasionally.
  2. Place pastry shells on a baking sheet. Divide filling; spoon half of filling on one half of each pastry, spreading to within 1 in. of edges. Fold other half of pastry over filling and press edges to seal. Beat egg yolk with water; brush over pastries.
  3. Bake at 400° for 20 minutes or until golden. Cut into wedges to serve. Garnish with sour cream, tomatoes, cheese and/or lettuce if desired. Yield: 6 servings.
Originally published as Giant Empanadas in Country Ground Beef 1993, p92

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JennH143 User ID: 6938589 44388
Reviewed Oct. 26, 2012

"This was surprisingly good! It seemed so simple that I was a bit skeptical, but my whole family loved it! It would definitely make again!"

smilingtooo User ID: 6340208 47208
Reviewed Nov. 19, 2011

"Excellent, easy to make but on the dry side for hubby, so handed him the bottle of salsa and he gave it a... 4! :)"

[email protected] User ID: 4391078 74130
Reviewed Oct. 9, 2009

"I have made this recipe many times over the years. Love this recipe, it's delicious, filling and most important easy!"

Tistine User ID: 4043112 202095
Reviewed Mar. 29, 2009

"Very close to what I make only I use a biscuit cutter that way each serving is a pocket"

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