Empanadas de Carne

Ingredients

• • 1 lb ground beef (80/20 blend for juiciness)
  • 1 medium yellow onion, finely diced (for a sweet crunch)

• • 2 cloves garlic, minced (fresh and pungent)

• • 1 tsp cumin (toasty and earthy)
  • 1/2 tsp smoked paprika (for a deep, smoky kick)
  • 1/4 cup green olives, chopped (briny and bold)

• • 1 tbsp rich extra virgin olive oil
  • 1 package (14 oz) pre-made empanada dough discs (thawed, for ease)
  • 1 large farm-fresh egg, beaten (for that golden sheen)

Instructions

1. 1. Heat olive oil in a skillet over medium-high heat until shimmering. Add onions, sauté until translucent, about 3 minutes.
   2. Stir in garlic, cumin, and smoked paprika; cook until fragrant, 30 seconds. Tip: Blooming spices unlocks their full flavor.
   3. Add ground beef, breaking it apart with a spoon. Cook until no pink remains, 5-7 minutes. Drain excess fat.

1. 1. Fold in chopped olives, then remove from heat. Let cool slightly. Tip: Cooling prevents dough from getting soggy.
   2. Preheat oven to 375°F. Line a baking sheet with parchment paper.
   3. Place dough discs on a flat surface. Spoon 2 tbsp filling onto each. Fold over, seal edges with a fork. Tip: Don’t overfill to avoid leaks.

1. Brush tops with beaten egg. Bake until golden, 20-25 minutes.

Velvety beef melds with briny olives inside a buttery, crisp shell. Serve with a zesty chimichurri or simply enjoy straight off the tray—no judgment here.