1 hour 10 minutes
Perfect as an appetizer or easy dinner, these baked beef empanadas are filled with savory beef chuck, onions, peppers, and a delicious blend of seasonings.
‣ 2 tablespoon vegetable oil ‣ 2 cup white onion, chopped (about 1 white onion) ‣ 1/3 cup scallion, chopped ‣ 1/3 cup red bell pepper, chopped ‣ 1/3 cup green bell pepper, chopped ‣ 4 cup beef chuck, cut into bite-sized pieces (about 1 1/3 lb) ‣ 1/3 cup tomato sauce ‣ 1/3 cup pitted olives, chopped (optional) ‣ 1 hard boiled egg, chopped (optional) ‣ 1/2 tablespoon dried oregano ‣ 1 teaspoon paprika ‣ 1 teaspoon ground cumin ‣ 1 pinch salt, to taste ‣ 1 pinch black pepper, to taste ‣ 15 empanada dough sheets, (I use Goya brand) ‣ 1 egg ‣ 1 tablespoon water
In a large skillet, heat up the vegetable oil, then cook the onion, scallion, and bell peppers until the onion is translucent.
Add the beef chuck to the skillet, then cook until done.
Add the tomato sauce to the skillet, then quickly stir and cook.
Remove the skillet from heat, allow to cool a little, then add the following ingredients: olives, boiled egg, dried oregano, paprika, cumin, and season with salt and pepper to taste. Mix everything well.
Place some of the prepared filling in the middle of an empanada pastry sheet. Wet the edges of the pastry sheet with water, fold, and then pinch it close with your fingers.
Line a baking sheet with parchment paper and place prepared empanadas on it. In a small bowl, whisk together the egg and water, then use a basting brush to brush the tops of the empanadas.