Name: Argentine Beef Empanadas
Total time: 75 min
Yield: 16 empanadas
Ingredients: 16 empanada discs (store-bought or homemade), thawed; 2 tbsp oil; 1 onion; 1 red bell pepper; 500 g ground beef; 2 tsp smoked paprika; 1 tsp ground cumin; 1/2 tsp chili flakes; 2 hard-boiled eggs; 1/2 cup green olives; to taste salt and pepper; 1 egg

Argentine Beef Empanadas

Baked hand pies stuffed with spiced beef, olives, and hard-boiled egg.

Prep

30 min

Cook

45 min

Total

75 min

Active

40 min

Serves

16 empanadas

Difficulty

Medium

Cuisine

argentinian

Servings16

Steps

Cook the onion and pepper in oil until soft, about 6 minutes.
Add the beef and spices, breaking it up, and cook until browned; season and let cool completely.
Stir the chopped eggs and olives into the cooled filling.
Place a spoonful of filling in the center of each disc, fold in half, and crimp the edges shut with a fork or your fingers.
Brush with beaten egg and place on a lined baking sheet.
Bake at 200°C (400°F) for 20 to 25 minutes until golden brown.

Let the filling cool fully before assembling or the discs will get soggy and hard to seal.