This empanada recipe was given to me by a visiting Argentine professor while I was studying Spanish in college. They have become a staple food in my household; they are simple to make and delicious.
Ingredients
- extra-virgin olive oil: 1 Tbsp
- yellow onions: 1 pound (chopped)
- scallions: 6 piece (chopped)
- green bell pepper: 1 piece (chopped)
- ground beef: 2 pound
- oregano: 2 Tbsp (dried)
- ½ tablespoons salt: 1 piece
- cayenne pepper: 1 Tbsp
- ½ teaspoons ground cumin: 1 piece
- butter: 1 Tbsp (or as needed)
- empanada pastry discs: 36 piece
- egg white: 1 piece (beaten)
Metric Conversion
Stages of cooking
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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.
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Add ground beef, oregano, salt, cayenne pepper, and cumin to the pot. 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.
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Remove filling from the refrigerator and transfer to a colander to drain. Return filling to the Dutch oven.
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Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a baking sheet with butter.
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Place about 2 tablespoons filling into the center of empanada disk. Fold empanada in half into a crescent shape, press the edges of 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.
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Bake in the preheated oven until golden brown, about 20 minutes.
