Empanadas de Carne
Flaky, golden pastry pockets filled with spiced ground beef, hard-boiled egg, olives, and raisins in the classic Argentinian style. These savory hand pies are baked until crisp and make an impressive lunch or appetizer.
Ingredients
- 12 store-bought empanada discs (thawed if frozen), thawed
- 1 lb 80/20 ground beef
- 1 yellow onion, finely diced
- 1 green bell pepper, finely diced
- 4 cloves garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 1/2 cup pimiento-stuffed green olives, sliced
- 1/4 cup golden raisins
- 2 hard-boiled eggs, peeled and chopped
- 1 egg (for egg wash), beaten with 1 tbsp water
- 2 tbsp olive oil
Instructions
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1
Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 finely diced yellow onion and 1 finely diced green bell pepper and cook, stirring, for 5 minutes until softened.
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2
Add 4 cloves minced garlic cloves and cook for 1 minute until fragrant. Add 1 lb 80/20 ground beef, breaking it up, and cook until no pink remains and the beef reaches an internal temperature of 160 F, about 6-7 minutes. Drain excess fat.
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3
Stir in 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano, 1/4 tsp red pepper flakes, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Add 1/2 cup sliced pimiento-stuffed green olives and 1/4 cup golden raisins and cook for 2 minutes. Remove from heat and cool for 10 minutes.
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4
Fold in 2 peeled and chopped hard-boiled eggs. Taste and adjust seasoning.
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5
Preheat oven to 400 F. Line two baking sheets with parchment paper.
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6
Place one store-bought empanada discs (thawed if frozen) on a flat surface. Spoon about 3 tablespoons of filling onto the center. Fold the disc over to form a half-moon and press the edges together firmly. Crimp the edge by folding and pressing in a rope pattern or press with a fork.
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7
Repeat with remaining discs and filling. Place on the prepared baking sheets.
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8
Brush each empanada with beaten with 1 tbsp water egg (for egg wash). Bake for 22-25 minutes, rotating the sheets once, until deep golden brown.
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9
Cool for 5 minutes before serving.