Ingredients
Original recipe: 12 empanadas. Ingredient amounts scale below; the method is written for 6 servings. For larger amounts, use separate batches and check doneness.
- 500 gGround beef
- 250 gOnion finely diced
- 150 gRed bell pepper finely diced
- 50 gPitted green olives chopped
- 3 eachEggs
- 12 eachAll-butter wheat empanada pastry discs
- 25 mlNeutral oil
- 1 tspGround cumin
- 2 tspSweet paprika
- ¾ tspSalt
- ½ tspBlack pepper
- 1010 mlWater
Make it
- Heat oil in a skillet and soften onion and pepper for 8 minutes. Add beef, cumin, paprika, salt and pepper and cook for 8–10 minutes, breaking up clumps, until the beef reaches 160°F/71°C. Spread in a shallow dish to cool for 30 minutes.
- Meanwhile, put 2 eggs in a small saucepan with 1000 ml of the water, which should cover them. Bring to a boil, reduce to a simmer and cook for 10 minutes. Cool under running cold water, peel and chop.
- Mix chopped eggs and olives into the cooled beef. Heat the oven to 400°F/200°C and line a baking tray.
- Divide filling among the 12 pastry discs, keeping a clear border. Fold over, press out air and crimp edges firmly with a fork. Arrange on the tray.
- Beat the remaining egg with the remaining water and brush over the pastry. Cut a small steam vent in each and bake for 22–27 minutes, until golden and the filling reaches 165°F/74°C.
- Rest for 10 minutes before serving, two empanadas per person.
Ingredients, recipe context & sources
Ingredient flags: Wheat, Milk, Eggs. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.