This is a delicious side dish that goes well with almost any supper, but prime rib in particular.
| Prep Time: | 45 mins |
| Cook Time: | 40 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 25 mins |
| Servings: | 12 |
| Yield: | 36 empanadas |
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound yellow onions, chopped
- 6 scallions, chopped
- 1 green bell pepper, chopped
- 2 pounds ground beef
- 2 tablespoons dried oregano
- 1 ½ tablespoons salt
- 1 tablespoon cayenne pepper
- 1 ½ teaspoons ground cumin
- 1 tablespoon butter, or as needed
- 36 empanada pastry discs
- 1 egg white, beaten
Instructions
- 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.
- 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.
- Remove filling from the refrigerator and transfer to a colander to drain. Return filling to the Dutch oven.
- Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a baking sheet with butter.
- 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.
- Bake in the preheated oven until golden brown, about 20 minutes.
Nutrition Facts
| Calories | 535 kcal |
| Carbohydrate | 66 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 5 g |
| Protein | 23 g |
| Saturated Fat | 7 g |
| Sodium | 1472 mg |
| Sugars | 2 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
These are delicious. I made a few changes to fit my taste: 1 T of salt and 1 teaspoon of cayenne pepper (1 T. cayenne would have been to spicy for me). For the dough I used a simple recipe of 3 c. flour, 1/2 t. salt, 3/4 c. butter (12 T.), 1 egg, 1/4 c. water. I rolled my dough thin,used a small bowl of 5 3/4″ diameter for a pattern to cut out discs and then put 1/4 c. filling in each empanada. It made 26 empanadas with just little dough leftover. Thanks slatkasamrica