Ingredients
- Ground beef: 1 pound
- Onion: 1 medium, chopped
- Red bell pepper: 1/2, chopped
- Hard-boiled eggs: 2, chopped
- Green olives: 1/4 cup, chopped
- Raisins: 1/4 cup
- Paprika: 1 teaspoon
- Cumin: 1 teaspoon
Instructions
- Step 1: In a large skillet, brown the ground beef over medium-high heat. Drain any excess grease.
- Step 2: Add the chopped onion and red bell pepper to the skillet and cook until softened, about 5 minutes.
- Step 3: Stir in the paprika, cumin, salt, and pepper. Cook for another minute, allowing the spices to bloom.
- Step 4: Remove the skillet from the heat and stir in the chopped hard-boiled eggs, green olives, and raisins. Let the mixture cool slightly.
- Step 5: Preheat oven to 375°F (190°C). Fill each empanada disc with a spoonful of the beef mixture. Moisten the edges of the dough with water, fold in half, and crimp the edges to seal.
- Step 6: Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg (optional). Bake for 20-25 minutes, or until golden brown.
Notes
- For best flavor, cool empanadas completely before freezing in an airtight container for up to 3 months.
- To reheat, brush with a little oil and bake at 350°F (175°C) until warmed through and crispy, about 10-15 minutes.
- Serve these savory empanadas with a vibrant chimichurri sauce for a classic Argentine experience.
- Don't skip blooming the spices in step 3 – it really enhances the filling's depth of flavor!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American