Savory Beef Empanadas

Ingredients

Egg

1, beaten (for egg wash)

Refrigerated pie crusts

2 (for a little extra flakiness, use homemade if preferred)

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Paprika

1 teaspoon

Cumin

1 teaspoon

Pitted green olives

1/2 cup, sliced

Green bell pepper

1, diced

Garlic

2 cloves, minced

Onion

1 medium, diced

Ground beef

1 pound

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, cook the ground beef over medium heat, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
3. Add the diced onion, minced garlic, and green bell pepper to the skillet. Cook for 4-5 minutes, or until the vegetables are softened.
4. Stir in the sliced olives, cumin, paprika, salt, and pepper. Cook for an additional 2 minutes to combine the flavors.
5. Remove the skillet from heat and let the filling cool slightly.
6. Unroll the refrigerated pie crusts on a clean surface and cut out circles using a round cookie cutter or a glass, approximately 4-5 inches in diameter.
7. Place a spoonful of the beef filling onto the center of each dough circle.
8. Fold the dough over the filling to create a half-moon shape. Press the edges together firmly to seal, using a fork to crimp the edges for a decorative touch.
9. Brush the tops of the empanadas with the beaten egg for a golden crust.
10. Place the empanadas on a baking sheet lined with parchment paper.
11. Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and flaky.
12. Serve hot, and enjoy with your favorite dipping sauce, such as chimichurri or a spicy salsa.