Ingredients
Method
- To make the filling, place a large skillet over medium heat with a little olive oil. Add the chopped onion and garlic and cook for 3 minutes, stirring constantly with a spatula.
- Add the ground beef and cook for 3 more minutes until the meat has released a little of its juices and is almost done.
- Add a little more oil if necessary and then season with salt, pepper, cumin, oregano and paprika.
- Add the tomato sauce with the white vinegar, mix very well and cook for 2 more minutes so that all the flavors integrate. Remove the pan from the heat.
- Finally, add the hard-boiled egg dices with the olives and mix until they are integrated into the whole mixture. Rectify the flavor and add a little more salt if necessary. Wait for it to cool down a little before making the empanadas.
- Meanwhile, to make the dough circles, if it the dough is homemade, place it on a clean, lightly floured surface. Roll it out with a rolling pin until it is 2-3 mm thick.
- Once the dough is well stretched, cut it with a round cookie cutter or a glass with a diameter of approximately 10-12 cm. Gather the excess dough, roll it out again and cut it until you have about 20 discs of dough. Refrigerate the dough discs for 20 minutes.
- Preheat the oven to 392º F (200° C). Remove the dough discs from the refrigerator, fill each one with about 2 tablespoons of the beef mixture and close them in half to form the empanadas, making any kind of folding you prefer on the edges (it can be only with a fork or the traditional one made by rolling the dough).
- Once all the empanadas are ready, place them on a large baking sheet greased with a little butter. With a sharp knife, make a small opening 0.5 cm long on one side or on the middle so that the smoke can escape a little and the empanadas do not explode in the oven.
- Finally, brush the empanadas with the beaten egg and bake them at 392º F (200° C) for 20-25 minutes until golden brown.
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