Beef Empanadas

This authentic recipe was given to me by a visiting Argentinean professor while I was studying Spanish in college. They have become a staple food in my household as they are both simple to make, and delicious.

• Preparation Time: 45 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 25 mins
• Calories: 535 Calories

Ingredients

• 1 ½ tablespoons salt
• 1 egg white, beaten
• 1 green bell pepper, chopped
• 2 tablespoons dried oregano
• 1 ½ teaspoons ground cumin
• 2 pounds ground beef
• 1 tablespoon cayenne pepper
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon butter, or as needed
• 6 scallions, chopped
• 1 pound yellow onions, chopped
• 36 empanada pastry discs

Recipe Instructions

Step 1

Bake in the preheated oven until golden brown, about 20 minutes.

Step 2

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.

Step 3

Add ground beef, oregano, salt, cayenne pepper, and cumin to the onion mixture. 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.

Step 4

Remove filling from the refrigerator and transfer into a colander to drain. Return filling to the Dutch oven.

Step 5

Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a baking sheet with butter.

Step 6

Place about 2 tablespoons filling into the center of an empanada disc. Fold empanada in half into a crescent shape, press the edges of the 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.