This recipe comes from the Central region of Argentina and will make 20 six-inch empanadas.
Carolina's Empanadas
- Serving size
- 20 empanadas
Ingredients
Method
- 1
Sautee the chopped onion & peppers in about 1-2 TBSP Olive oil until soft & season well with salt & pepper.
- 2
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.
- 3
Drain off any grease and return all to the skillet.
- 4
Season with salt, pepper, the optional tsp of sugar, paprika, & cumin. Add the olives
- 5
Stir & simmer over low heat for a few minutes until all is thoroughly cooked
- 6
Add the optional hard-boiled chopped eggs & stir gently.
- 7
Remove from heat and let cool enough to touch.
- 8
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.
- 9
Place crimped empanadas on a parchment-lined baking sheet
- 10
Brush egg wash over the whole top of the empanadas which will brown them slightly while baking.
- 11
Bake at 375 for about 15-20 min.
- 12
Serve with salsa, avocado, or guacamole if desired.
Notes
This recipe comes from the Central region of Argentina and will make 20 6-inch Empanadas. The additional toppings may or may not be served with these in Argentina, but we like them with ours.
Filed underEasy Indoor Dinners
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