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Filet Mignon Empanadas

Filet Mignon Empanadas

Flavors Used:

Whether you’re making dinner or trying to make the perfect fiesta spread, these filet mignon empanadas are bound to be a favorite. Rich steak filling and perfect pastry lead the way to melt in your mouth flavor that you won’t wanna miss. These are fairly straightforward and can be done in about an hour. Perfect for a tasty dinner that looks like you did a lot more work than you did! What are you waiting for? Try our filet mignon empanadas today!

What are the origins of filet mignon empanadas?

Empanadas first emerged during the Moorish invasions in Medieval Iberia. We actually have a 1520 cookbook from Catalan describing empanadas by name. Bakers would create these pastries as either round or rectangular pies before slicing them into single servings. As time went on, Spanish colonists would carry empanadas to Latin America and the Philippines. Here they would rise to large-scale popularity and become a cultural culinary touchstone for the regions.


  • 1 lb chopped filet mignon
  • 3 cups all purpose flour
  • 1 tbsp baking powder
  • 2 tbsp salt
  • 1 cup water
  • 1 stick unsalted butter
  • ½ yellow onion
  • 1 tbsp minced garlic
  • 2 tbsp tomato paste
  • 1 tbsp vegetable oil
  • 2 tbsp Dan-O’s Original Seasoning
  • Mozzarella cheese

Preparation Instructions


  1. In a bowl mix flour, baking powder, salt, water, DanO-’s Original, and butter together and knead into a ball. Place plastic wrap over the bowl and let proof for 1 hour
  2. Remove dough and form into small 2” balls

Beef filling:

  1. Heat a cast iron skillet to medium high and add vegetable oil, onion, garlic, and tomato paste. Saute for 2 minutes making sure to not burn the garlic
  2. Then add diced filet and more Dan-O’s. Saute until meat is brown
  3. Add meat to a griddle or hot pan and finish cooking the meat for 5 minutes or until desired doneness

Build the empanada:

  1. With a rolling pin, flatten dough ball into thin 6” circles and add 1-2 oz of filet filling and top with mozzarella cheese
  2. Fold the dough over the filling to form a half circle
  3. Use a fork to seal the edges and use a pizza cutter to remove excess dough
  4. Heat oil in a frying pan to 350 degrees
  5. Add empanadas and cook for 2 minutes each side or until golden brown
  6. Remove and serve immediately with your favorite dipping sauce and enjoy!


4 Responses

  1. So looking forward to doing this one. Love that there is South American recipes here, like the flank steak with chimmichuri and this.

  2. Dying to try this. Might do it tomorrow. Question is do i put 2 tbsp dan-o’s original in the flour and extra on the meat? or 1 tbsp in the flour and 1 on the meat?

  3. These look phenomenal. They are a challenge to make too. Original and Chipotle in the filling go a treat. This was my first foray into using dough and its very difficult to work. I reccomend using this recipe if you have a bit of extra money and time, and enough Dan-o’s seasoning of course. Yum yum get ya sum!

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