Beef Empanadas
Hand-held pockets of seasoned ground beef, hard-boiled egg, and green olives.
Ingredients
- 1 lb. Griffin Farms ground beef
- 1/2 large onion, finely chopped
- 3 hard-boiled eggs, chopped
- 1/3 cup chopped green olives
- 1 tbsp. ground cumin
- 1 tbsp. chili powder
- 1 tsp. smoked paprika
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 egg, beaten
- 2 packages (14 oz. each) frozen empanada dough disks, thawed
- Salsa verde, optional
Instructions
Preheat the oven to 400°F. In a large skillet, cook the beef and onion over medium heat until the beef is no longer pink and the onion is tender, 6 to 8 minutes, breaking the beef into crumbles as it cooks. Don't drain the fat.
Stir in the chopped hard-boiled eggs, olives, and seasonings, and heat through. Remove from the heat.
Brush the beaten egg along the edge of each dough disk. Spoon about 3 tablespoons of filling onto one half, fold the dough over, and crimp the edges to seal.
Arrange the filled empanadas on parchment-lined baking sheets.
Brush the tops with the remaining beaten egg and refrigerate for 15 minutes.
Bake until golden brown, 20 to 25 minutes. Serve warm, with salsa verde if you'd like.
Made with our own beef
This recipe is built for Griffin Farms beef — order a whole, half, quarter, or the individual cuts you need.