Argentinian Beef Empanadas
A classic South American dish, these beef empanadas are filled with seasoned ground beef and onions, wrapped in a flaky pastry crust.
Ingredients
- ●1 lb Ground Beef80/20 lean to fat ratio
- ●1 medium Yellow Oniondiced
- ●1 package Dumpling Pastryhomemade or store-bought
- ●1 Eggbeaten for egg wash
- ●1 tsp Salt
- ●1 tsp Black Pepper
- ●2 tbsp Olive Oil
- ●1/4 cup Chopped Fresh Cilantro
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large skillet, heat olive oil over medium-high heat.
- 3
Add diced onion and cook until translucent, about 5 minutes.
- 4
Add ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes.
- 5
Season with salt, black pepper, and chopped cilantro. Let cool.
- 6
On a lightly floured surface, roll out dumpling pastry to a thickness of about 1/8 inch.
- 7
Cut out circles of pastry using a cookie cutter or the rim of a glass.
- 8
Place a tablespoon or two of the beef mixture in the center of each pastry circle.
- 9
Brush the edges with beaten egg and fold the pastry in half to form a half-moon shape.
- 10
Press the edges together to seal the empanada and crimp with a fork.
- 11
Place the empanadas on a baking sheet lined with parchment paper and brush with egg wash.
- 12
Bake for 20-25 minutes, or until golden brown.