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Beef & Date Empanadas

Beef Date Empanadas
YIELD: Makes 16

Impress your dinner guests with these sweet and savory Beef & Date Empanadas.


  • 1 Tbsp Olive Oil
  • 1 Small Spanish Onion, Diced
  • 1lb Lean Ground Beef
  • 2 Serrano Chilies, Seeded, Diced
  • 1/2 Tbsp of Curry Powder
  • 1 Cup of Chickpeas, Drained
  • 1/2 Cup of Medjool Dates, Diced
  • 2 Hard Boiled Eggs, Diced
  • 1 Tsp of Kosher Salt
  • 1/4 Tsp of Ground Black Pepper
  • 16 Empanada Wrappers or Your Favorite Empanada Dough Recipe
  • 2 Tbsp Milk and 1 Egg for brushing


  1. Place olive oil in a large skillet over medium heat and cook the onions until translucent.
  2. Add the ground beef and cook until browned.
  3. Drain off any excess fat and then add the chilies and curry powder.
  4. Add the chickpeas and gently mash with a fork or spoon and incorporate into meat mixture.
  5. Add the dates, cooked egg and salt and pepper and mix thoroughly.
  6. Remove from heat and set aside.
  7. Prepare the egg wash by whisking the egg and milk together.
  8. Preheat oven to 425F and line a large baking sheet (possibly two depending of the size of yours).
  9. Brush the edge of one half of each empanada wrapper with the egg wash.
  10. Depending on the size of your wrappers, place 1-2 tbsp of meat mixture into the middle of the wrapper and fold to close in a half moon shape.
  11. Fold the edges of the wrapper over or you can use a fork to press the edges down and then brush again with egg wash.
  12. Place on the baking sheet and into the oven to bake for roughly 10-12 minutes or until the outside is golden brown.
  13. Remove and transfer to a serving plate with your choice of garnish and accompaniments.

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.