BEEF EMPANADAS WITH OLIVES AND RAISINS
Super tasty, sweet, and salty beef empanadas from my mom's recipe.
Provided by Joelorado
Categories Appetizers and Snacks Pastries Empanadas
Time 1h20m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat olive oil in a skillet over medium-high heat. Saute onion and garlic in the hot oil until soft, about 5 minutes. Add ground beef, paprika, salt, and pepper; cook and stir until browned and crumbly, 5 to 7 minutes. Transfer mixture to a mixing bowl.
- Mix hard-boiled eggs, olives, raisins, and parsley into the meat mixture.
- Using a spoon or your fingers, take a little of the ground beef mixture and place it in the middle of the dough discs. Fold the disc over and crimp the edges on both sides with the fork, leaving an indentation in the dough. Coat the outsides of the empanadas with egg yolk using a brush and place on a flat baking sheet.
- Bake in the preheated oven until the shells are somewhat browned, 24 to 28 minutes. Let cool for at least 15 minutes before enjoying.
Nutrition Facts : Calories 424.1 calories, Carbohydrate 48.4 g, Cholesterol 126 mg, Fat 17.8 g, Fiber 2.8 g, Protein 19.9 g, SaturatedFat 5.2 g, Sodium 648.6 mg, Sugar 5.5 g
ARGENTINIAN BEEF EMPANADAS
My family loves these juicy meat pies with raisins, chopped olives, and hard-boiled eggs. This recipe is always a hit.
Provided by MariaZoroza
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Set racks in upper and lower thirds of oven, and preheat to 450 degrees F. Line 2 large baking sheets with parchment paper.
- Cook beef in a large, heavy skillet over medium-high heat, stirring and breaking up lumps, until no longer pink, 4 to 5 minutes. Transfer beef to a small bowl with a slotted spoon, and pour off grease from skillet. Melt butter in skillet and saute onions and green onion, stirring occasionally, until tender, about 5 minutes. Return beef to skillet and stir in hard-boiled eggs, olives, raisins, cumin, salt, and pepper. Transfer mixture to a shallow bowl and chill until cooled, 10 to 20 minutes.
- Unfold 1 pastry sheet, keeping remaining chilled, onto a lightly floured surface, dust lightly with flour, and roll out into a 12-inch square. Cut 4 (5 1/2-inch) rounds from pastry. Brush a 1/2-inch border around edges of 1 round with water, using a small brush or fingertip. Spoon about 3 tablespoons of filling onto half of round. Fold other half over filling and press edges together firmly. Crimp edges with a fork and transfer to one of prepared baking sheets. Repeat with 3 remaining rounds. Form 12 more empanadas in same manner with remaining pastry and filling, arranging them about 1 1/2 inches apart on baking sheets.
- Brush tops of empanadas with beaten egg. Bake, switching position of sheets halfway through, until golden brown, about 15 minutes.
Nutrition Facts : Calories 822.7 calories, Carbohydrate 61.4 g, Cholesterol 102.1 mg, Fat 57.2 g, Fiber 2.6 g, Protein 16.6 g, SaturatedFat 16.5 g, Sodium 686.6 mg, Sugar 4.6 g
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