Beef Empanadas
Description
These Argentine empanadas are filled with a delicious mixture of ground beef, onions, scallions, and spices.
Ingredients
•
1 tablespoon extra-virgin olive oil
•
1 pound yellow onions, chopped
•
6 scallions, chopped
•
1 green bell pepper, chopped
•
2 pounds ground beef
•
2 tablespoons dried oregano
•
1 1/2 tablespoons salt
•
1 tablespoon cayenne pepper
•
1 1/2 teaspoons ground cumin
•
1 tablespoon butter, or as needed
•
36 empanada pastry discs
•
1 egg white, beaten
Directions
1
Heat oil in a large Dutch oven over medium heat. Add onions, scallions, and bell pepper. Cover and cook, stirring occasionally, until onions are translucent, 10 to 15 minutes.
2
Add ground beef, oregano, salt, cayenne pepper, and cumin to the pot. Cook and stir beef until no longer pink, 8 to 10 minutes. Remove from the heat and allow to cool slightly, then cover and place in the refrigerator until meat is completely cooled, about 1 hour.
3
Remove filling from the refrigerator and transfer to a colander to drain. Return filling to the Dutch oven.
4
Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a baking sheet with butter.
5
Place about 2 tablespoons filling into the center of empanada disk. Fold empanada in half into a crescent shape, press the edges of dough together with a fork or your fingers to seal, and place onto the prepared baking sheet. Repeat with remaining empanadas and filling. Brush tops with egg white.
6
Bake in the preheated oven until golden brown, about 20 minutes.