Empanadas for Beginners

Simple Home Dish

Empanadas for Beginners

Prep

20 mins

Cook

40 mins

Total

80 mins

Servings

10

Total includes 20 minutes cooling the filling; thaw dough beforehand as directed. Cooking includes the stovetop filling and baking. Makes 10 empanadas.

Ingredients

• 10 frozen empanada dough discs for baking (about 5–6 inches), thawed according to package
• 1 tablespoon olive oil
• 1 medium onion, finely diced
• 1/2 red bell pepper, finely diced
• 1 lb ground beef
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons water
• 1/4 cup chopped pitted green olives
• 1 hard-boiled egg, peeled and chopped
• 1 large raw egg beaten with 1 tablespoon water, for egg wash

Instructions

1. Warm oil in a skillet over medium heat. Cook onion and pepper for 7 minutes until soft. Add beef and break it up; cook for 6–8 minutes until it reaches 160°F.
2. Stir in paprika, cumin, salt, pepper, and 2 tablespoons water. Simmer for 2 minutes until no loose liquid remains. Remove from heat and fold in olives and chopped hard-boiled egg.
3. Spread filling in a shallow dish and let cool for about 20 minutes. Heat the oven to 400°F and line a large baking sheet with parchment.
4. Place about 1/4 cup cooled filling in the center of each dough disc. Lightly moisten the edge with water, fold into a half-moon, and press out air. Crimp firmly with a fork. Keep filling off the sealing edge.
5. Arrange on the sheet with space between them, brush with egg wash, and poke a small steam vent in each. Bake for 20–25 minutes until golden and the filling reaches 165°F, following dough-package guidance if it differs.