Prep Time:  80 mins
Cook Time:  5 mins
Total Time:  85 mins
Servings:  5
A finished Carne Guisada and Cheese Empanada next to an image of Al Frugoni

Carne Guisada Empanadas are savory Latin American pastries filled with slow-cooked beef, onions, peppers, and other spices. The crispy and golden crust complements the tender and flavorful beef stew filling; Recipe creator Al Frugoni says they're a must-try for anyone who loves delicious Latin American cuisine.


Ingredients for the Filling

  • 2 lbs of Chuck meat, cut into bite-sized pieces
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 2 Tbsp vegetable oil
  • 1 large onion, chopped
  • 1 Tomato, chopped
  • 20 Oz of Cheddar Cheese
  • 1 Cup of Water
  • 1/2 tsp of Beef Bouillon
  • 1/4 cup all-purpose flour
  • 1/4 cup of Oil

Ingredients for the Dough

  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1/4 cup vegetable shortening
  • 3/4 cup warm water

Items You'll Need


  1. Put the oil in the cast iron over the grill, and add the meat, previously cut into cubes.
  2. Cook for about 5 minutes.
  3. Add the salt, pepper, cumin and garlic powder, and mix all together.
  4. Once the meat is cooked, add the onion and tomato, cook until softened, about 5 minutes.
  5. After that, add water and cook it for another 10 minutes, and then add the flour + water mixture.
  6. Simmer for 1 1/2 to 2 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
  7. Take the mixture to the refrigerator.
  8. To make the dough, mix the flour and salt in a large bowl. Add the shortening and mix with your fingers until the mixture is crumbly. Gradually add the water and knead the dough until smooth. Cover the dough and let it rest for 30 minutes.
  9. Roll out the dough on a floured surface to 1/8 inch (3 mm) thickness. Cut out circles with a 5- inch (13 cm) cookie cutter.
  10. Once the filling is cold, assemble the empanadas.
  11. Place a tablespoon of filling in the center of each dough circle. Add the cheddar cheese. Fold the dough over the filling to form a half-moon shape. Seal the edges by pressing down with a fork, or doing the classic “Repulgue”.
  12. Fry in lard or oil for 4-5 minutes at 350 ℉