Classic Beef Empanadas
This genuine empanada formula is for Argentinian beef turnovers packed with a flavorful and delectable blend of minced beef, hard-boiled eggs, green olives, and potatoes. These traditional turnovers are widespread throughout Argentina.
Ingredients
- 2 medium potatoes
- 1 tablespoon butter
- 2 onion, chopped
- 3 green onions, chopped
- 1 red bell pepper, chopped
- 1 pound lean ground beef
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- salt to taste
- ¾ cup green olives, pitted and chopped
- 2 hard-cooked eggs
- 1 tablespoon olive oil
- 24 empanada pastry rounds
- 1 egg, lightly beaten
Instructions
- Place potatoes in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, about 8 minutes. Drain. Once cool enough to handle, peel and cut into cubes. Set aside.
- Meanwhile, melt butter in a large skillet and cook onion and green onions until softened, about 5 minutes. Add bell pepper and cook for 3 minutes. Add ground beef; cook and stir until beef is browned, about 5 minutes. Season with paprika, cayenne pepper, and salt.
- Remove beef mixture from heat; add potatoes and olives. Stir in chopped hard-cooked eggs; set filling aside to cool, about 20 minutes.
- Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with aluminum foil and lightly grease with olive oil.
- Place an empanada pastry round on a flat surface and lightly wet the edges with warm water. Put a large tablespoon of cooled filling in the center and fold dough over. Seal edges by pressing with a fork. Repeat with remaining rounds and filling. Transfer empanadas to the prepared baking sheets and brush with beaten egg.
- Bake in the preheated oven until golden brown, 15 to 20 minutes.
Nutrition
Calories: 393kcalCarbohydrates: 52gProtein: 15gFat: 15gSaturated Fat: 5gCholesterol: 69mgSodium: 501mgPotassium: 337mgSugar: 3gVitamin C: 23mgCalcium: 34mgIron: 2mg
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