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Beef Empanadas
Beef Empanadas
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Prep Time:
45 minutes
Cook Time:
40 minutes
Total Time:
145 minutes
Argentine empanadas stuffed with savory ground beef, onions, scallions, and spices.
Ingredients:
  • 1 pound yellow onions, chopped
  • 6 scallions, chopped
  • 2 pounds ground beef
  • 2 tablespoons dried oregano
  • 1.5 tablespoons salt
  • 1 tablespoon cayenne pepper
  • 1 tablespoon butter, or as needed
  • 36 empanada pastry discs
  • 1 egg white, beaten
Instructions:
  • In a large Dutch oven over medium heat, heat oil and sauté onions, scallions, and bell pepper until onions are translucent, stirring occasionally, for 10 to 15 minutes.
  • Combine ground beef with fragrant oregano, salt, spicy cayenne pepper, and aromatic cumin in the pot. Sauté the beef until fully cooked, around 8 to 10 minutes. Let it cool slightly, then cover and refrigerate for approximately 1 hour until completely chilled.
  • Take the filling out of the refrigerator and let it drain in a colander before putting it back in the Dutch oven.
  • Preheat the oven to 400 degrees F (200 degrees C) and generously coat a baking sheet with butter.
  • Take 2 tablespoons of filling and put it in the middle of each empanada disk. Fold the empanada in half to create a crescent shape, then seal the edges by pressing with a fork or your fingers. Lay the empanadas on the baking sheet. Repeat for the rest of the empanadas. Finish by brushing the tops with egg white.
  • Bake until beautifully golden brown, around 20 minutes in the preheated oven.

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