This week I am going to share a recipe with you that is perfect for a couple of reasons. First, it’s delicious and second, it can be made ahead of time and frozen which means if you’re like me, the busy mom who loves to cook but hates spending hours in the kitchen on a Saturday night then this one is for you! These Beef Empanadas are filled with tender beef seasoned with garlic, onion powder and cumin then mixed up with olives and raisins. The best part? You can make them ahead of time so they will be ready when your hungry kids get home from school or soccer practice!
prep: 30 mins cook: 35 mins additional: 15 mins total: 80 mins Servings: 10 Yield: 20 empanadas
½ cup raisins
1 ½ pounds ground beef
1 medium sweet onion, diced
1 tablespoon olive oil, or to taste
2 large egg yolks, beaten
1 pinch ground paprika, or to taste
20 pieces empanada pastry discs
salt and ground black pepper to taste
1 tablespoon minced garlic, or more to taste
½ cup pimiento-stuffed green olives, chopped
2 large hard-cooked eggs, chopped
1 sprig fresh parsley
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.
Per Serving: 424 calories; protein 19.9g; carbohydrates 48.4g; fat 17.8g; cholesterol 126mg; sodium 648.6mg.