Classic Empanadas recipe
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Ingredients
- 2 potatoes 1 tablespoon butter 2 onion, chopped 3 spring onions, chopped 1 red bell pepper, chopped 1 pound ground beef 1 teaspoon paprika ½ teaspoon cayenne pepper salt to taste ¾ cup green olives, pitted and chopped 2 hard-boiled eggs, chopped 1 tablespoon olive oil 24 empanada pastry rounds 1 egg, lightly beaten
Nutrition Info
- 392.9 caloriescarbohydrate: 51.5 gcholesterol: 68.5 mgfat: 15.2 gfiber: 4.1 gprotein: 15.1 gsaturatedFat: 4.6 gservingSize: -sodium: 500.9 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions Classic Empanadas
Directions
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Place potatoes into 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 spring 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, and mix well. Stir in chopped hard-boiled eggs and 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 edges with warm water. Put a large tablespoon of cooled filling in the center and fold pastry 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, 15 to 20 minutes.