Beef Empanadas
Beef empanadas wrap a cumin-and-paprika-seasoned filling of ground beef, onion, olives, and boiled egg inside flour dough, which is folded into a half-moon shape and baked until the crust turns golden and flaky. The oven heat crisps the outer shell while the meat filling steams inside, staying moist against the dry crust. Cumin gives the beef an earthy warmth, olives add pockets of briny saltiness, and sliced boiled egg softens the texture of the interior. Compact enough to eat with one hand, each empanada delivers a burst of layered flavor the moment the crust breaks - making it both a convenient snack and a substantial one.
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Instructions
- 1
Heat olive oil and sauté onion and bell pepper.
- 2
Add ground beef and cook until browned.
- 3
Stir in tomato paste, cumin, salt, and pepper; cook 3 more minutes and cool.
- 4
Place filling on dough, fold into half-moons, and crimp edges tightly.
- 5
Brush with egg wash and bake at 200C for 20–25 minutes.
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