I use this dough recipe and roll it into 12 balls. I use 1/2 tsp salt and 1/4 cup of milk.
- 1 lb ground beef
- 1/2 medium onion, finely minced
- 1 large roasted red pepper, diced
- 1/2 cup green olives, chopped (roughly 10 olives, I use Castelvetrano)
- 1 cup beef stock
- 1.5 TBS cumin
- 1 TBS paprika (I use a mix of smoked and sweet paprika)
- 1/2 T dried oregano
- 1 tsp chili powder
- 1.5 tsp salt
- 1 tsp sugar
- 2 TBS flour
- 2 cloves garlic, minced
- olive oil for pan
- optional: shredded cheddar cheese
Make your dough and chill in the fridge.
To make the filling:
Heat a little oil in a large, heavy bottomed pan over medium heat.
Cook the onion 3-4 minutes, until lightly golden.
Add the beef to brown, then drain the fat.
Add the seasoning, garlic, olives, red pepper, stirring to combine and toast the spices for a minute.
Preheat the oven to 375 and line a baking sheet with parchment paper.
Assemble the Empanadas
Prepare your twelve disks and spoon about 2 TBS of filling into each round. Carefully fold over and seal by brushing the edged with a little egg white or water. You can hand-crimp the dough into the traditional rope or use a fork to crimp the edges.
Brush the tops with an egg white wash (you can use the same mixture to seal + wash).
Bake for 25-ish minutes until the exterior is fully golden brown.
Allow to cool before attempting to eat – the filling will be scalding hot and I know this from personal experience.
Allow the beef mixture to cool fully by storing in a sealed container in the fridge. If you need to assemble the empanadas quickly, spread the beef out on a sheet pan and pop it in the freezer until it cools down enough to assemble.
In these post images I’m using a chimichurri sauce to dip/drizzle. The acidic, herbaceous flavor is really great with this recipe!
- Prep Time: 30-45 minutes
- Cook Time: 25 minutes