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
- Ground cumin: 1/2 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. Then, add the chopped hard-boiled eggs, green olives, and raisins. Mix well and cook for another 2 minutes. Remove from heat and let cool.
- Step 4: Preheat oven to 375°F (190°C). Roll out empanada dough to about 1/8 inch thickness and cut out circles (about 4-5 inches in diameter).
- Step 5: Place a spoonful of the beef mixture in the center of each dough circle. Fold the dough over to form a half-moon shape and crimp the edges with a fork to seal.
- Step 6: Place the empanadas on a baking sheet and bake for 20-25 minutes, or until golden brown.
Notes
- Store baked empanadas in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.
- For best results, reheat empanadas in a preheated 350°F (175°C) oven for about 10-15 minutes to restore their crispy texture.
- Serve these savory empanadas with a side of chimichurri sauce for a truly authentic Argentine experience.
- Don't skip the raisins; their sweetness beautifully complements the savory beef and spices, adding a unique depth of flavor!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American