Beef Empanadas
Quick answer
- Total time
- 55 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
The batch makes 12 small half-moon pastries, each one sized for a single hand.
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The filling is ground beef cooked with onion and sweet pepper and seasoned with tomato paste and cumin. Spooning off the leftover fat and letting the filling cool completely keeps the inside of the baked pastry from turning greasy or weak.
Ingredients
Instructions
- 1
Finely dice 100g onion and cut 80g bell pepper into 1cm pieces.
Take the 12 empanada dough discs out of the refrigerator just long enough for the edges to soften, so they fold without cracking.
- 2
Heat 1 tablespoon olive oil in a pan over medium heat.
Cook the onion for about 4 minutes until translucent, then add the bell pepper and cook 3 more minutes until it softens slightly but still holds its shape.
- 3
Add 300g ground beef and raise the heat to high.
Break it into small crumbles with a spatula and cook for 6 to 7 minutes, until no red spots remain and the meat is evenly browned.
- 4
Lower the heat to medium and mix in 1 tablespoon tomato paste and 0.5 teaspoon cumin.
Cook for 3 minutes until thick, skim excess fat, and cool completely.
- 5
Place 2 to 3 tablespoons of cooled filling in the center of each dough disc.
Fold in half, press out trapped air, then seal the edges firmly first with your fingers and again with a fork.
- 6
Beat 1 egg and brush it over the surface.
Bake in a 200C oven for 20 to 25 minutes, until deeply golden with crisp edges.
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