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golden baked half-moon beef empanadas with crimped edges, one split to reveal minced beef and green olive slices, with plain mixed salad alongside
Melissa Hart

Beef Empanadas

Refrigerated empanada wrappers make this a realistic weeknight dinner. The olive-and-paprika filling should be moist enough to taste good but dry enough that you can seal it inside dough. Small pockets bake quickly, which is why I don't turn this batch into four enormous hand pies. Leave a clear border and press the fork firmly; a half-sealed edge will open long before the pastry browns.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 12 oz 90% lean ground beef
  • 1 small onion finely diced
  • 1 tbsp tomato paste
  • 1 tsp sweet paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1/4 cup sliced green olives
  • 2 tbsp water
  • 8 refrigerated empanada pastry discs 5-inch, thawed if purchased frozen
  • 1 large egg beaten
  • 4 cups bagged mixed salad greens
  • 1 tbsp olive oil
  • 2 tsp red wine vinegar

Method
 

  1. Heat the oven to 425°F and line a sheet pan with parchment. Brown the beef and onion in a skillet over medium-high heat for 5 to 6 minutes, breaking up the meat and bringing it to 160°F.
  2. Stir in tomato paste, paprika, cumin, salt, olives and water. Cook for 1 minute until nearly dry, then spread on a plate to cool for 3 minutes.
  3. Divide the filling among the pastry discs, leaving a 1/2-inch border. Moisten the edges with a little beaten egg, fold into half-moons and crimp firmly with a fork.
  4. Arrange on the sheet pan, brush the tops with the remaining egg and cut one small vent in each. Bake for 12 to 14 minutes, until golden and the filling reaches 165°F.
  5. Toss the salad greens with olive oil and vinegar. Serve two empanadas per person with the salad.