Sirloin Empanadas


Foreign foods can be an exciting and exhilarating experience. What better way to enjoy some culture then to sample what people from around the world eat? So try out these Sirloin Empanadas with your friends and family.

Recipe provided by the Certified Angus Beef® brand.

Sirloin Empanadas

1 pound Certified Angus Beef ® top sirloin or tri-tip steak, diced in 1/8-inch pieces
1 tablespoon olive oil
1/4 cup butter
1 large onion, diced (2 cups)
3 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons cumin seeds
1 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (4 oz) can green chilies
1/4 cup fresh chopped cilantro or flat leaf Italian parsley
2 (11 oz) tubes raw pizza dough, thin crust
1/4 cup flour, for work surface 4-inch cookie cutter (large drinking cup works well too)


  • In a large sauté pan, sear beef in a single layer with olive oil on medium-high heat.
  • Sear in batches to avoid steaming, stirring occasionally.
  • Transfer to a medium mixing bowl.
  • Add butter and onion to pan; simmer for 3 minutes until onions become transparent.
  • Add garlic, cumin, cumin seeds, pepper flakes, salt and pepper. Simmer an additional 3 to 4 minutes.
  • Combine beef with onion mixture. Stir in green chilies and cilantro. Refrigerate. Preheat oven to 375°.
  • Using a rliling pin, rlil dough into 2 large rectangles; dust with flour as needed.
  • Cut eight 4-inch circles from each half. Put 1/3 cup of empanada mixture in each half-circle.
  • Use water on the edge as needs to seal. Place on a sheet tray. Bake approximately 25 minutes until golden brown.

    Up-to-date agriculture news in your inbox!