Argentine Empanadas

Ingredients

Ground beef

1 pound

Onion

1 medium, chopped

Red bell pepper

1, chopped

Green olives

1/2 cup, chopped

Hard-boiled eggs

2, chopped

Cumin

1 teaspoon

Paprika

1 teaspoon

Salt

to taste

Pepper

to taste

Egg

1, beaten (for egg wash)

Empanada dough

12 discs (store-bought or homemade)

Instructions

1. In a large skillet, cook the ground beef over medium heat until browned, breaking it apart with a spoon. Drain any excess fat.
2. Add the chopped onion and red bell pepper to the skillet, cooking until softened, about 5-7 minutes.
3. Stir in the chopped olives, hard-boiled eggs, cumin, paprika, salt, and pepper. Cook for an additional 2-3 minutes to combine the flavors. Remove from heat and let the filling cool.
4. Preheat the oven to 375°F (190°C).
5. On a clean surface, lay out the empanada dough discs. Place a spoonful of the filling onto the center of each disc.
6. Fold the dough over the filling to create a half-moon shape. Press the edges together firmly to seal the empanadas, using a fork to crimp the edges for an added touch.
7. Brush the tops of the empanadas with the beaten egg wash to give them a golden color.
8. Arrange the empanadas on a baking sheet lined with parchment paper, ensuring they are spaced apart.
9. Bake for 20-25 minutes, or until the empanadas are golden brown and crispy.
10. Serve hot and enjoy with chimichurri sauce or your favorite dipping sauce for an extra flavor kick!