CLASSIC EMPANADAS

Classic Empanadas image

These classic empanadas are ubiquitous all over Argentina. Filled with minced beef, hard-boiled egg, green olives, and potatoes, they make a filling snack or packed lunch treat.

Provided by Fioa

Categories World Cuisine Recipes Latin American South American Argentinian

Time 1h35m

Yield 12

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 392.9 calories, Carbohydrate 51.5 g, Cholesterol 68.5 mg, Fat 15.2 g, Fiber 4.1 g, Protein 15.1 g, SaturatedFat 4.6 g, Sodium 500.9 mg, Sugar 2.5 g