Empanadas de Carne (Argentinian Meat Pies)

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely diced
• 1 red bell pepper, finely diced
• 3 cloves garlic, minced
• 1 pound ground beef
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons tomato paste
• 1/4 cup beef stock
• 1/3 cup green olives, chopped
• 2 hard-boiled eggs, chopped
• 2 tablespoons fresh parsley, chopped
• 12 empanada dough discs (store-bought or homemade), thawed
• 1 egg, beaten, for egg wash

Method

1. 1

   Heat olive oil in a 9-inch skillet over medium heat. Add the diced onion and bell pepper, and cook until softened, about 5 minutes.

   5:00 · Soften onion and pepper
2. 2

   Add the garlic and cook until fragrant, about 1 minute.

   1:00 · Cook garlic
3. 3

   Add the ground beef, breaking it up with a spoon, and cook until browned, about 8 minutes.

   8:00 · Brown beef
4. 4

   Stir in the smoked paprika, cumin, oregano, red pepper flakes, salt, and black pepper. Cook for 1 minute to toast the spices.

   1:00 · Toast spices
5. 5

   Stir in the tomato paste and beef stock, and simmer until the mixture thickens and most liquid has evaporated, about 5 minutes.

   5:00 · Simmer filling
6. 6

   Remove the skillet from heat and stir in the chopped olives, hard-boiled eggs, and parsley. Let the filling cool to room temperature.

7. 7

   Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

8. 8

   Lay out the empanada dough discs on a clean work surface. Spoon about 2 tablespoons of cooled filling onto the center of each disc.

9. 9

   Fold each disc in half over the filling, pressing the edges to seal, then crimp with a fork or fold into a rope pattern with your fingers.

10. 10

    Arrange the empanadas on the prepared baking sheet and brush the tops with beaten egg.

11. 11

    Bake until golden brown and flaky, 20 to 25 minutes.

    20:00 · Bake empanadas
12. 12

    Let the empanadas cool on the baking sheet for 5 minutes before serving warm.

    5:00 · Cool before serving