My Spanish Empanadas by Adriana


  • Olive oil where needed see in preparation
  • 1 pound of tender cuts of beef on cooked on BBQ strips
  • 1 red bell pepper cut in strips
  • 2 tbls finely chopped garlic
  • 8 dried figs in strips
  • 1⁄4 cup pimento stuffed green olives / black large strips   
  • 1 tsp ground cumin 
  • 1⁄4 tsp Chili Pepper 
  • Salt & Pepper to taste
  • 1 cup Monterey Jack/Mozzarella grated
  • 1 cup cooked collards strips (very well drained)
  • Egg dough homemade 


  1. Coat lightly with olive oil and season with salt and pepper. Cook on BBQ till medium rare.
  2. Remove and place in oven covered. Juice will drip.
  3. Meanwhile boil water and cook collards 15 minutes. Remove and let it cool.
  4. In a pan, stir fry strips of red bell pepper strips and garlic – remove  and place in a very large bowl.
  5. Cut figs in strips and put in bowl. Add black and green olives large strips.
  6. Cut collards in strips making sure all is very well drained prior cutting
  7. In small bowl mix cumin with chilli pepper, salt & pepper – add more if you prefer
  8. Sprinkle over ingredients in the bowl and mix gently making sure that everything is coated lightly.
  9. Add grated cheese and strips of beef. Mix again till all seems blended.
  10. Heat Oven at 350°F
  11. Make round shapes (forms) place mixture in the middle making sure that it will be well packed when folding on top and make a small decoration just for the looks.
  12. Place in oven around 30 minutes or till light golden brown.
  13. Heat warm – I prefer.



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