What we need:
– 6 tablespoons olive oil, divided
– 1 cup diced white onion (yeah, it's worth crying over!)
– 1 pound lean ground beef
– 1 teaspoon ground cumin
– 1 teaspoon ground paprika
– salt to taste
– pepper to taste
– 3 hard boiled eggs, chopped
– 1 cup shredded Manchego cheese
– 24 black olives, chopped (you can either use green olives, capers or skip them all together, I know, I know...)
– 1/4 cup raisins
– 24 empanada shells (small discs) thawed
How do we do it:
You can opt to deep fry these babies, but in this case, I'm recommending oven.
Preheat the oven to 425°F. Coat 2 large baking sheets with 2 tablespoons oil and set aside.
In a large skillet, over medium heat, warm 2 tablespoons oil. Add onion and cook, stirring occasionally, until softened and golden.
Add beef, cumin, paprika, salt, and pepper
Stir occasionally and break up that beef! Put some work on it until the beef is no longer pink.
Remove from the heat and fold in eggs, cheese, olives, and raisins.
Add more salt and pepper to taste. (Maybe a dash of hot sauce, but that's just me)
Take the empanada disc and spoon about 2 1/2 tablespoons beef mixture into the center, fold shell in half, and use a fork to seal.
Place filled empanadas on those baking sheets set aside.
Brush the empanadas with 2 tablespoons oil. Use a fork to make vents in tops and bake until golden brown, 18 to 20 minutes.
As I said, if you want to skip the oven part, you can go fry them until golden brown in vegetable oil. If deep frying, you don't have to drill those little vents.
No matter how you choose to cook them, they are delicious! Enjoy!!!
YOU ARE READING
Mise en Place - Recipes
RandomFood serves as the universal bond that unites humanity. At the table, we are all equals, and it's through the lens of food, recipes, and ingredients that the vibrant tapestry of our cultures is revealed. This recipe book embodies that spirit. Beyond...
