Empanadas

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.

Empanadas
Print Recipe
Servings
24 small
Servings
24 small
Empanadas
Print Recipe
Servings
24 small
Servings
24 small
Ingredients
Servings: small
Instructions
  1. Preheat oven to 375 degrees.
  2. Heat the olive oil in a cast iron pan over medium heat.
  3. Sauté the garlic and onion until soft and smells good.
  4. Add ground beef and season generously with the spices.
  5. Cook beef until done.
  6. Chop the olives and egg into small pieces.
  7. Mix the olives, egg, and raisins into the beef.
  8. Taste and add more salt, pepper, and spices to taste.
  9. Cut the dough into discs approximately 6 inches in diameter.
  10. Place a spoonful of the beef mixture in the center of each disc.
  11. Wet fingers with water or milk and dab it onto the perimeter of the disc so dough sticks.
  12. Fold the disc in half with the beef inside, and press the outside edges together to close it.
  13. Use a fork around edges to help seal completely.
  14. Place the empanadas on a large parchment lined baking tray.
  15. Beat the egg yolk in a small bowl, then brush a light coating onto the outside of each empanada.
  16. Bake for 20-25 minutes, or until the dough turns a light golden brown and shiny.
  17. Cool slightly before eating.
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