Baked Empanadas

Name: Baked Empanadas
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 lb ground beef (1 to 1 with onion); 1 lb white onions, finely chopped; 2 tsp cumin; 2 tsp sweet paprika; 2 tbsp water; 1 tsp salt; 1/2 tsp black pepper; 1/3 cup green onions (scallions), finely chopped; 2 hard-boiled eggs, chopped (optional, skip if freezing); 1/3 cup green olives, chopped (optional); 2 tbsp raisins (optional, for the brave); 12 to 16 empanada discs (store-bought or homemade)

Baked Empanadas

Flaky baked pockets of beef and onions that take you from gringo to gaucho.

Prep 30 minCook 30 minTotal 60 min410 calCuisine: Argentinian, Latin American

DINNERBAKEDSAVORY

Ingredients

1 lb ground beef (1 to 1 with onion)
1 lb white onions, finely chopped
2 tsp cumin
2 tsp sweet paprika
2 tbsp water
1 tsp salt
0.5 tsp black pepper
0.33 cup green onions (scallions), finely chopped
2 hard-boiled eggs, chopped (optional, skip if freezing)
0.33 cup green olives, chopped (optional)
2 tbsp raisins (optional, for the brave)
12 to 16 empanada discs (store-bought or homemade)

Steps

Preheat oven to 425°F (220°C). High heat. No hesitation.
Sauté the chopped onions in a large skillet over medium heat until translucent.
Stir in cumin and cook 30 seconds.
Add ground beef and cook until browned, breaking it up with a spoon like you mean it.
Dissolve sweet paprika in the water, pour into the pan, and season with salt and black pepper. Cook until the meat is fully done.
Remove from heat and fold in finely chopped green onions.
Gently mix in chopped hard-boiled eggs and olives if using. Add raisins only if you enjoy culinary debates.
Wait until filling is cool. IMPORTANT!
Place a generous spoonful of filling in the center of each empanada disc. Seal edges with a traditional repulgue braid or just use a fork and call it rustic.
Arrange on a lightly greased baking sheet and bake 8 to 12 minutes until golden brown.