Argentinian
Argentinian Beef Empanadas
These flavorful Argentinian Beef Empanadas are a delicious choice for lunch, filled with spiced ground beef, olives, and hard-boiled eggs, all wrapped in a golden pastry.
Total Time1 minute
Servings6
Difficulty
medium
Cost
Medium
Nutrition (per serving)
0
Calories
20
Protein
30
Carbs
15
Fat
2
Fiber
0g
Sodium
Ingredients
- 1 lb (450g) ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, finely chopped
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and pepper, to taste
- 1/2 cup green olives, chopped
- 2 hard-boiled eggs, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil
- 12 empanada pastry discs (store-bought or homemade)
- 1 egg, beaten (for egg wash)
Instructions
- 1In a skillet, heat olive oil over medium heat.
- 2Add chopped onion, garlic, and bell pepper to the skillet. Sauté until the onion is translucent.
- 3Stir in the ground beef, cooking until browned. Drain excess fat if necessary.
- 4Add paprika, cumin, salt, and pepper, mixing until evenly distributed.
- 5Fold in chopped olives, hard-boiled eggs, and parsley. Remove from heat and let cool slightly.
- 6Preheat oven to 375°F (190°C).
- 7On a clean surface, lay out one empanada pastry disc. Place a generous tablespoon of the beef mixture in the center.
- 8Moisten the edges of the pastry with water, fold over to create a half-moon shape, and press the edges to seal. Crimp with a fork for an added decorative touch.
- 9Repeat until all filling is used up, placing the empanadas on a baking sheet lined with parchment paper.
- 10Brush the tops of the empanadas with beaten egg for a golden finish.
- 11Bake in the preheated oven for about 25-30 minutes or until golden brown. Serve warm.
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