Argentine Beef Empanadas
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Latin · 80 min · Beef · dairy-free
481 cal
22g protein
42g carbs
25g fat
per serving · estimated
Ingredients
- 1/2 lb ground beef
- 6 empanada dough discs
- 1 large yellow onion
- 1 hard-boiled eggs
- 1/4 cup green olives
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 egg
- 1 tbsp olive oil
Method (tap to check — screen stays awake)
- Saute diced onion in olive oil until soft, then add ground beef, cumin, and paprika; cook until browned.
- Season the filling well, then spread it on a sheet pan and cool completely — about 20 minutes in the refrigerator, or 30 at room temperature — before folding in the chopped egg and olives. A hot filling will melt the dough discs.
- Place a spoonful of filling on each dough disc, fold into a half-moon, and crimp the edges.
- Brush tops with beaten egg wash.
- Bake at 400F for 22 to 25 minutes until deep golden.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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