Baked Empanadas

🛒 Ingredients

• All-purpose wheat flour 30 g · 109 kcal
• Unsalted butter 8 g · 60 kcal
• Lean ground beef 42 g · 104 kcal
• Onion 17 g · 7 kcal
• Red bell pepper 8 g · 3 kcal
• Hard-boiled egg 8 g · 13 kcal
• Pitted green olives 3 g · 4 kcal
• Garlic 1 g · 1 kcal
• Whole egg 4 g · 6 kcal

👨‍🍳 Instructions

1. For the dough, combine flour and cold butter in a bowl, rubbing with your fingertips until sandy. Gradually add cold water and knead until a cohesive dough forms; wrap and chill for at least 30 minutes.
2. For the filling, sauté diced onion and red bell pepper in a pan until softened, then add minced garlic and cook for 1 minute. Add ground beef, breaking it up, and cook until browned; drain excess fat.
3. Remove from heat, stir in chopped hard-boiled eggs and sliced green olives, then season with salt, pepper, cumin, and paprika. Let the filling cool completely before assembly.
4. Preheat oven to 190°C (375°F). Roll out the chilled dough thinly on a floured surface and cut out 12-14 cm (4.5-5.5 inch) circles.
5. Place a spoonful of cooled filling in the center of each dough circle. Moisten the edges with water, fold the dough over to form a half-moon, and crimp the edges firmly to seal.
6. Arrange the empanadas on a baking sheet lined with parchment paper. Whisk the whole egg with a tablespoon of water or milk for an egg wash and brush it evenly over the tops of the empanadas.
7. Bake for 20-25 minutes, or until golden brown and puffed. Serve warm.