Argentine Beef Empanadas

Delicious savory pastries filled with ground beef, spices, and fresh herbs, encased in a flaky crust.

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Prep Time 30

Cook Time 25

Total Time 55

Servings: 8 empanadas

Course: Appetizer, main dish, Snack

Cuisine: Argentinian

Calories: 290

Filling

1 pound ground beef The star of the filling, providing a rich and hearty base.
1 medium onion, finely chopped Adds sweetness and depth to the flavor.
2 cloves garlic, minced Brings a wonderful aroma and taste to the dish.
1 teaspoon ground cumin Adds warmth and earthiness.
1 teaspoon smoked paprika For a hint of smokiness and color.
0.5 teaspoon salt Essential for enhancing all the flavors.
0.25 teaspoon black pepper Adds a touch of heat and complexity.
0.5 cup green olives, chopped Provides a briny contrast to the meat.
0.25 cup fresh parsley, chopped Fresh herbs brighten the filling.
1 package (14 ounces) refrigerated pie crusts (2 crusts) The flaky outer layer that holds everything together.
1 egg beaten Used for the egg wash, giving the empanadas a beautiful golden finish.
0.25 teaspoon cayenne pepper (optional) For an extra kick.

Prepare the dough by rolling out the refrigerated pie crusts to about 1/8 inch thickness and cut out 8-10 circles.
Cook the ground beef in a skillet over medium heat until browned, about 5-7 minutes. Add onion and garlic, cooking until translucent, about 3-4 minutes. Stir in spices and cook for another minute. Mix in olives and parsley, then cool the filling.
Assemble the empanadas by placing 2 tablespoons of filling on each dough circle, fold, and seal the edges. Crimp with a fork for decoration.
Preheat the oven to 400°F (200°C). Brush the empanadas with beaten egg and bake for 20-25 minutes until golden brown.

Calories: 290kcalProtein: 15gSodium: 400mg

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