Beef Empanadas Recipe

Name: Beef Empanadas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil, divided; 1 small onion, minced (about 1 1/2 cups); 2 garlic cloves, minced; 3/4 pound lean ground sirloin; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1/4 teaspoon salt; 1/4 teaspoon chili powder; 1/4 teaspoon freshly ground black pepper; 1/8 teaspoon cayenne pepper; 2 tablespoons tomato paste; 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained; 1/4 cup raisins; 1/4 cup sliced pitted green olives (about 3 ounces); 4 hard-cooked large eggs; 8 frozen empanada pasta discs, defrosted (such as Goya)

Servings: persons

2 tablespoons olive oil, divided
1 small onion, minced (about 1 1/2 cups)
2 garlic cloves, minced
3/4 pound lean ground sirloin
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
2 tablespoons tomato paste
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1/4 cup raisins
1/4 cup sliced pitted green olives (about 3 ounces)
4 hard-cooked large eggs
8 frozen empanada pasta discs, defrosted (such as Goya)

1
Preheat oven to 450u00b0. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion; cook until soft (5-6 minutes), stirring occasionally. Add garlic; cook an additional minute. Add sirloin; cook, breaking up with a wooden spoon or spatula, until browned (about 4 minutes). Add cumin and next 5 ingredients (through cayenne); stirring well. Add tomato paste; cook 2 minutes, stirring well. Add tomatoes, raisins, and olives; cook until liquid is absorbed (2-3 minutes), stirring well.
2
Remove from heat; cool slightly (about 10 minutes). Remove and discard yolks from 2 hard-cooked eggs; chop whites and remaining eggs. Add eggs to empanada filling, stirring gently.
3
Place 1 empanada disc between 2 pieces of wax paper; roll out slightly to 7 inches. Place 1/3 cup filling in center of each empanada. Moisten edges; fold empanada over filling, and tightly crimp with a fork. Repeat with remaining empanadas. Transfer to a parchment paper-lined baking sheet; bake until browned (12-15 minutes).

1046

kcal

Calories

Fat

170

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons olive oil, divided, 1 small onion, minced (about 1 1/2 cups), 2 garlic cloves, minced, 3/4 pound lean ground sirloin, and more.

Yes, Beef Empanadas falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Empanadas

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