This is very similar to what our Spanish tutor said her mom made when Señora Swart was growing up in Argentina. Since 8 April is National Empanada Day, we decided to surprise her with some during our lesson.
Ingredients
- olive oil
- 2 cloves garlic minced
- 1 onion minced
- 1 lb ground beef
- 1 tsp salt
- 1 tsp pepper
- 1 tsp cumin
- 1/4 tsp cinnamon
- 1/2 c green olives
- 1/3 c raisins
- 1 hard boiled egg
- 1 raw egg yolk
- 1 pie crust dough favorite recipe
Servings: small
Instructions
- Preheat oven to 375 degrees.
- Heat the olive oil in a cast iron pan over medium heat.
- Sauté the garlic and onion until soft and smells good.
- Add ground beef and season generously with the spices.
- Cook beef until done.
- Chop the olives and egg into small pieces.
- Mix the olives, egg, and raisins into the beef.
- Taste and add more salt, pepper, and spices to taste.
- Cut the dough into discs approximately 6 inches in diameter.
- Place a spoonful of the beef mixture in the center of each disc.
- Wet fingers with water or milk and dab it onto the perimeter of the disc so dough sticks.
- Fold the disc in half with the beef inside, and press the outside edges together to close it.
- Use a fork around edges to help seal completely.
- Place the empanadas on a large parchment lined baking tray.
- Beat the egg yolk in a small bowl, then brush a light coating onto the outside of each empanada.
- Bake for 20-25 minutes, or until the dough turns a light golden brown and shiny.
- Cool slightly before eating.
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