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1. In a large skillet, heat the olive oil over medium heat. Once the oil is hot, add the chopped onion and bell pepper. Sauté for about 5 minutes, or until the onion becomes translucent and the bell pepper softens.
2. Add the minced garlic to the skillet and cook for an additional minute, stirring frequently to prevent the garlic from burning.
3. Next, add the ground beef to the skillet. Use a wooden spoon to break it up into smaller pieces. Cook the beef until it’s browned and no longer pink, about 7-10 minutes. Make sure to stir occasionally to ensure even cooking.
4. Once the beef is browned, add the diced potatoes to the skillet. Stir well to combine all the ingredients.
5. Season the mixture with ground cumin, paprika, chili powder (if using), salt, and pepper. Mix everything together thoroughly.
6. Cover the skillet and let it cook for about 10-15 minutes, stirring occasionally. The potatoes should become tender during this time. If the mixture looks too dry, you can add a splash of water or beef broth to help steam the potatoes.
7. After the potatoes are tender, taste the filling and adjust the seasoning if necessary. If you’re using olives and raisins, stir them in at this point. The olives add a nice briny flavor, while the raisins provide a touch of sweetness that balances the savory beef.
8. Once everything is well combined and heated through, remove the skillet from the heat. Let the filling cool for a few minutes before using it to fill your empanada dough.

1. Preheat your oven to 400°F (200°C) if you plan to bake the empanadas. If you’re frying them, you can skip this step.
2. Roll out your empanada dough on a lightly floured surface to about 1/8 inch thick. Use a round cutter (about 4-5 inches in diameter) to cut out circles of dough.
3. Place a generous tablespoon of the beef filling in the center of each dough circle. Be careful not to overfill, as this can make sealing difficult.
4. Fold the dough over the filling to create a half-moon shape. Press the edges together to seal. You can use your fingers to crimp the edges or a fork to create a decorative pattern.
5. If you’re baking the empanadas, place them on a baking sheet lined with parchment paper. Brush the tops with a beaten egg for a golden finish.
6. If you’re frying, heat oil in a deep skillet or pot over medium-high heat. Once the oil is hot, carefully add the empanadas in batches, making sure not to overcrowd the pan. Fry them for about 3-4 minutes on each side, or until they are golden brown and crispy.
7. Once cooked, transfer the empanadas to a plate lined with paper towels to drain any excess oil.
8. Garnish with fresh parsley before serving. Enjoy your delicious homemade beef empanadas!

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