CHILEAN BEEF AND OLIVE EMPANADAS

Chilean Beef and Olive Empanadas image

Lorain is known as the International City, because people came from all over the world to work. During the summer, the city hosts a festival to celebrate the diverse community. One year, I got to help my Chilean friend's mom prepare these for the festival. They bring back happy memories! -Kristyne Mcdougle, Lorain, Ohio

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 20 servings.

Number Of Ingredients 12

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Ingredients

1 pound ground beef
1/2 large onion, finely chopped
3 hard-boiled large eggs, chopped
1/3 cup chopped pitted green olives
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon pepper
2 packages (14 ounces each) frozen empanada dough discs, thawed
1 large egg, beaten
Salsa Verde, optional

Steps:

Preheat oven to 400°. In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef other into crumbles; do not drain. Stir in hard-boiled eggs, olives and spices; heat through. Remove from the heat., Brush beaten egg over edges of dough circles. Place 3 tablespoons filling on 1 side. Fold dough over filling. Crimp edges and press to seal. Place on parchment-lined baking sheets. Brush tops with remaining beaten egg. Refrigerate for 15 minutes., Bake until golden brown, 20-25 minutes; serve warm with salsa, if desired.

Nutrition Facts : Calories 184 calories, Fat 8g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 338mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 1g fiber), Protein 9g protein.