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Cheesy Beef Empanadas


1 lb. Ground Beef (90% Lean)
1 ea Medium yellow onion diced small
1/2 cup Green Olives Chopped
1/4 cup Raisins
1 tsp Orageno
1 Tbsp Ground Cumin
2 tsp Paprika
1 Tbsp Minced Garlic
1/4 cup ZipSauce
3 cups Shredded Cheddar Mild
2 Tbsp Olive Oil

In a medium pot heat olive oil, add onions and cook till translucent over medium heat.
Add garlic and beef and cook till beef is browned. Add all dried spices and cook 3 minutes
Add olives, raisins and zip sauce and cook addition 3-4 minutes. Allow to cool and add cheese and mix thoroughly.


3 cups All Purpose Flour
1/2 cup Vegetable shortening (Cold)
1/2 cup Water (Cold)
2 Tbsp ZipSauce
1 lg Egg (Beaten)

In a bowl mix flour and shortening to form pea sized sandy texture
Add water and ZipSauce to form dough. Do not over mix but mix enough till well blended and even.
Wrap in plastic wrap and refrigerate at least 1 hour.
On a floured surface or floured silicone mat, roll out dough to 1/8” thickness.
cut 4” circles. Scrap dough can be rerolled after 10 minutes in the fridge to relax.
Place 2 Tbsp of filling in center of dough circle, paint bottom edge of dough with egg.
Fold over and seal with fork or roll edges.
Egg wash top and arrange on baking sheet.
Bake in 400*F preheated oven for 15-20 minutes till bottom of Empanada is Golden Brown.

**Commercial Pie Dough makes a great substitute