Beef Empanadas

1. 1

   1. In a skillet, fry the onion and garlic in olive oil until golden.

2. 2

   2. Add the beef and cook until no longer pink.

3. 3

   3. Add the spices and fry a minute more until fragrant.

4. 4

   4. Add the tomatoes plus any juice it collected, and olives.

5. 5

   5. Cook until most of the liquid has evaporated and the meat mixture is thick but moist.

6. 6

   6. Allow the meat mixture to cool. This can all be done ahead of time.

7. 7

   7. Roll out the empanada dough and use a large biscuit cutter to cut out rounds.

8. 8

   8. Put together each empanada as follows: Moisten the edges of the round with a little water, put about a tablespoon of meat filling into the middle, put a little grated cheddar on the meat, fold the round over, and crimp the edges with a fork.

9. 9

   9. Place on a greased cookie sheet and bake at 400 deg F for about 20 minutes or until golden.

10. 10

    Serve with hot sauce, salsa, and sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.