Baked Beef Empanadas

Name: Baked Beef Empanadas
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 16 servings
Cuisine: Argentine
Ingredients: For the filling: 1 tbsp oil; 1 large onion, finely chopped; 1 red bell pepper, finely chopped; 1 lb ground beef; 2 cloves garlic, minced; 1 1/2 tsp ground cumin; 1 tsp sweet paprika; 1/2 tsp dried oregano; 1/4 tsp red pepper flakes; 1 tsp salt; 2 hard-boiled eggs, chopped; 1/3 cup chopped green olives; 2 green onions, sliced; For baking: 16 empanada dough discs (5 to 6 inch), thawed; 1 egg beaten with 1 tbsp water

Golden half-moon pastries filled with a juicy, cumin-spiced beef, onion, egg and olive picadillo, baked until crisp. Great for parties or lunch boxes.

Prep45 min

Cook25 min

Total1 hr 10 min

Serves16

What you'll need

Nonstick baking sheetsFor roasting and baking

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12-inch cast-iron skilletFor searing and oven finishes

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Mixing bowl setFor mixing and marinating

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Ingredients

For the filling: 1 tbsp oil

1 large onion, finely chopped

1 red bell pepper, finely chopped

1 lb ground beef

2 cloves garlic, minced

1 1/2 tsp ground cumin

1 tsp sweet paprika

1/2 tsp dried oregano

1/4 tsp red pepper flakes

1 tsp salt

2 hard-boiled eggs, chopped

1/3 cup chopped green olives

2 green onions, sliced

For baking: 16 empanada dough discs (5 to 6 inch), thawed

1 egg beaten with 1 tbsp water

Steps

Heat the oil in a skillet and cook the onion and pepper until soft, 8 minutes. Add the beef and garlic and cook, breaking up, until browned.

Stir in the cumin, paprika, oregano, pepper flakes and salt and cook 2 minutes. Cool completely, then fold in the eggs, olives and green onions.

Heat the oven to 400°F and line two baking sheets.

Put about 2 1/2 tbsp filling on each disc, brush the edge with water, fold in half and seal by pressing with a fork or twisting the edge into a rope.

Set on the sheets, brush with egg wash, and poke a small vent in each.

Bake 20 to 25 minutes, until deep golden. Cool 5 minutes and serve with chimichurri or salsa.

TipChill the filling well before filling; warm filling softens the dough and makes the seams leak.