Carolina's Empanadas
Carolina's Empanadas bring bold flavors to your table! A savory blend of spiced ground beef, onions, and bell peppers, wrapped in a golden, flaky dough. Perfect for snacks or gatherings!
Ingredients
- 1-2 TBSP Olive Oil
- 2 lbs ground beef
- ½-1 onion, chopped small
- 1-2 bell peppers, red and/or green, chopped small
- 2-3 cloves of garlic, minced
- 2 hard boiled eggs, chopped small (optional)
- 1 egg for egg wash (whisk the egg with 1 TBSP water)
- ½-1c chopped black olives
- Palmful of Cumin
- Palmful of Paprika
- Salt, pepper, & 1 optional tsp of sugar
- (2) 10 pks of frozen 6” Empanada Disks, thawed
Instructions
Argentina is very large, and each region has their own particular way of making beef empanadas.
This recipe comes from the Central region of Argentina and will make 20 6” Empanadas. The additional toppings may or may not be severed with these in Argentina, but we like them with ours!
• Sautee the chopped onion & peppers in about 1-2 TBSP Olive oil until soft & season well with salt & pepper.
• Increase the heat, add the ground beef and cook until browned. Or you can cook the beef in a separate skillet and add the veggies back in after the grease is drained.
• Drain off any grease and return all to the skillet.
• Season with salt, pepper, the optional tsp of sugar, paprika, & cumin. Add the olives
• Stir & simmer over low heat for a few minutes until all is thoroughly cooked
• Add the optional hard-boiled chopped eggs & stir gently.
• Remove from heat and let cool enough to touch.
• Distribute about 2-3 TBSP of the filling onto the center of the empanadas disks, brush around the edges with egg wash, fold over and seal with crimping technique or with a fork.
• Place crimped empanadas on a parchment-lined baking sheet
• Brush egg wash over the whole top of the empanadas which will brown them slightly while baking.
• Bake at 375 for about 15-20 min.
• Serve with salsa, avocado, or guacamole if desired.
