Name: Argentinian Beef Empanadas recipe
Ingredients: ½ pound ground beef;3 tablespoons butter;2 medium onions, chopped;1 green onion, chopped;2 hard-boiled eggs, chopped;14 pitted green olives, such as Manzanilla, finely chopped;3 tablespoons raisins;1 teaspoon cumin;½ teaspoon salt;¼ teaspoon black pepper;2 (17.5 ounce) packages frozen puff pastry (each with 2 sheets), thawed;1 raw egg, lightly beaten

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Ingredients

½ pound ground beef 3 tablespoons butter 2 medium onions, chopped 1 green onion, chopped 2 hard-boiled eggs, chopped 14 pitted green olives, such as Manzanilla, finely chopped 3 tablespoons raisins 1 teaspoon cumin ½ teaspoon salt ¼ teaspoon black pepper 2 (17.5 ounce) packages frozen puff pastry (each with 2 sheets), thawed 1 raw egg, lightly beaten

Nutrition Info

822.7 calories carbohydrate: 61.4 g cholesterol: 102.1 mg fat: 57.2 g fiber: 2.6 g protein: 16.6 g saturatedFat: 16.5 g servingSize: - sodium: 686.6 mg sugar: 4.6 g transFat: : - unsaturatedFat: : -

Directions

Set racks in upper and lower thirds of oven, and preheat to 450 degrees F. Line 2 large baking sheets with parchment paper.
Cook beef in a large, heavy skillet over medium-high heat, stirring and breaking up lumps, until no longer pink, 4 to 5 minutes. Transfer beef to a small bowl with a slotted spoon, and pour off grease from skillet. Melt butter in skillet and saute onions and green onion, stirring occasionally, until tender, about 5 minutes. Return beef to skillet and stir in hard-boiled eggs, olives, raisins, cumin, salt, and pepper. Transfer mixture to a shallow bowl and chill until cooled, 10 to 20 minutes.
Unfold 1 pastry sheet, keeping remaining chilled, onto a lightly floured surface, dust lightly with flour, and roll out into a 12-inch square. Cut 4 (5 1/2-inch) rounds from pastry. Brush a 1/2-inch border around edges of 1 round with water, using a small brush or fingertip. Spoon about 3 tablespoons of filling onto half of round. Fold other half over filling and press edges together firmly. Crimp edges with a fork and transfer to one of prepared baking sheets. Repeat with 3 remaining rounds. Form 12 more empanadas in same manner with remaining pastry and filling, arranging them about 1 1/2 inches apart on baking sheets.
Brush tops of empanadas with beaten egg. Bake, switching position of sheets halfway through, until golden brown, about 15 minutes.

Recipe Yield

16 empanadas

Recipe Note

My family loves these juicy meat pies with raisins, chopped olives, and hard-boiled eggs. This recipe is always a hit.

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