Ingredients
- Ground beef: 1 pound
- Onion: 1 medium, chopped
- Green bell pepper: 1/2, chopped
- Hard-boiled eggs: 2, chopped
- Green olives: 1/4 cup, chopped
- Raisins: 1/4 cup
- Smoked paprika: 1 teaspoon
- Empanada dough discs: 1 package (about 12 discs)
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 green bell pepper to the skillet and cook until softened, about 5-7 minutes.
- Step 3: Stir in the smoked paprika, chopped hard-boiled eggs, green olives, and raisins. Season with salt and pepper to taste. Mix well and simmer for 5 minutes. Remove from heat and let cool slightly.
- Step 4: Preheat oven to 375°F (190°C).
- Step 5: Place a spoonful of the beef mixture in the center of each empanada dough disc. Moisten the edges of the dough with water and fold in half to form a crescent shape. Crimp the edges with a fork to seal.
- Step 6: Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with a beaten egg (optional). Bake for 20-25 minutes, or until golden brown. Let cool slightly before serving.
Notes
- Store cooled baked empanadas in an airtight container in the refrigerator for up to 3 days.
- Reheat leftover empanadas in a 350°F (175°C) oven or air fryer until warmed through and crispy.
- Serve these savory empanadas with a side of chimichurri sauce for an authentic Argentine experience.
- Don't overfill the empanada dough; too much filling will make them difficult to seal properly and prone to bursting during baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American