Classic Beef Empanadas

Ingredients

• 1 pound Ground beef (80/20)
• 1 large White onion, finely diced
• 12 units Empanada dough discs
• 2 large Hard-boiled eggs, chopped
• 0.25 cup Green olives, sliced
• 1 teaspoon Ground cumin
• 1 tablespoon Smoked paprika
• 0.25 cup Beef broth
• 2 tablespoons Vegetable oil
• 1 to taste Salt and black pepper
• 1 large Egg (for egg wash)(optional)

Instructions

1. 1

   Heat oil in a large skillet over medium heat and sauté the diced onions until translucent and soft.

2. 2

   Add the ground beef to the skillet, breaking it apart with a spoon, and cook until fully browned.

3. 3

   Stir in the cumin, smoked paprika, salt, pepper, and beef broth; simmer for 5 minutes until the liquid is mostly absorbed.

4. 4

   Remove the beef mixture from heat and fold in the chopped hard-boiled eggs and sliced olives.

5. 5

   Let the filling cool completely in the refrigerator for at least 30 minutes to ensure the dough doesn't get soggy.

6. 6

   Place a spoonful of filling in the center of each dough disc, fold in half, and crimp the edges with a fork or 'repulgue' twist.

7. 7

   Arrange empanadas on a parchment-lined baking sheet and brush the tops with a beaten egg wash.

8. 8

   Bake at 400°F (200°C) for 20-25 minutes or until the pastry is golden brown and flaky.