Empanada Beef
Discover the irresistible flavors of Empanada Beef, a perfect handheld snack bursting with savory goodness. This recipe combines seasoned ground beef, vibrant red bell peppers, and aromatic spices like cumin and paprika into a tender, flavorful filling. Green olives and sweet raisins add a delightful balance of salty and sweet, while chopped hard-boiled eggs lend richness to every bite. Encased in buttery empanada dough and baked to golden perfection, these empanadas are the ultimate crowd-pleaser for parties, picnics, or family dinners. Easy to prepare and packed with bold flavors, this dish is a must-try for lovers of Latin-inspired cuisine! Perfect keywords: beef empanadas, empanada recipe, Latin-inspired appetizers, flaky savory pastries.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Ground beef
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 2 tablespoons Tomato paste
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Green olives, sliced
- 0.25 cup Raisins
- 2 Eggs, hard-boiled and chopped
- 12 Empanada dough discs
- 1 Egg, beaten (for egg wash)
Instructions
In a large skillet, heat the olive oil over medium heat.
Add the chopped onion, minced garlic, and diced red bell pepper. Sauté until the onion is translucent and the vegetables are soft, about 5 minutes.
Add the ground beef to the skillet. Cook, breaking up the meat with a spatula, until it is browned, about 7-10 minutes.
Stir in the tomato paste, ground cumin, paprika, salt, and black pepper. Mix well to combine and allow to cook for another 3 minutes.
Add the green olives and raisins to the skillet. Stir to combine and cook for another 2 minutes, ensuring everything is well incorporated.
Remove the skillet from heat and let the beef mixture cool slightly. Fold in the chopped hard-boiled eggs.
Preheat your oven to 375°F (190°C).
Lay the empanada dough discs on a baking sheet lined with parchment paper.
Place about 2-3 tablespoons of the beef mixture in the center of each dough disc.
Fold the dough over the filling to form a half-moon shape. Seal the edges by crimping with a fork or twisting the edges to create a decorative ridge.
Brush the top of each empanada with the beaten egg to help them brown in the oven.
Bake the empanadas in the preheated oven for 20-25 minutes, or until golden brown.
Remove from the oven and let them cool slightly before serving.
Nutrition Facts
Calories |
3849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.1 g | 289% | |
| Saturated Fat | 71.9 g | 360% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 871 mg | 290% | |
| Sodium | 7196 mg | 313% | |
| Total Carbohydrate | 311.9 g | 113% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 42.3 g | ||
| Protein | 139.4 g | 279% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 470 mg | 36% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 2562 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
