Total time · 55 min
Argentinian Beef and Olive Empanadas
Spiced beef, olives, and hard-boiled egg fill pastries sealed with a twisted edge.
- Prep
- 35 min
- Cook
- 20 min
- Servings
- 4
Indicative estimates
- Energy per serving
- ~341 kcal per serving partial estimate
- Ingredient value
- ~$15.31 partial estimate; 8 of 9 ingredients estimated
Ingredients
- 500 g Ground beef
- 12 rounds Empanada dough rounds
- 1 piece Onion
- 2 pieces Hard-boiled eggs
- 60 g Green olives
- 4 g Ground cumin
- 4 g Sweet paprika
- 30 g Raisins
- 1 piece Egg
Directions
- 20 min
Soften onion, add beef, cumin, and paprika, and cook while crumbling to 160 °F (71 °C); cool the filling completely.
- 10 min
Fold in chopped hard-boiled eggs, olives, and raisins; place filling on each round and moisten the edges.
- 25 min
Fold and seal with a twisted edge, brush with beaten egg, and bake at 400 °F (200 °C) until deeply golden.