This empanada recipe was given to me by a visiting Argentine professor while I was studying Spanish in college They have become a staple food in my household they are simple to make and delicious
Prep Time
1 hr
Dificult
Medium
Servings
2 hrs 25 mins
Ingredients
Instructions
Heat oil in a large Dutch oven over medium heat. Add onions
scallions
and bell pepper. Cover and cook
stirring occasionally
until onions are translucent
10 to 15 minutes.
Add ground beef
oregano
salt
cayenne pepper
and cumin to the pot. Cook and stir beef until no longer pink
8 to 10 minutes. Remove from the heat and allow to cool slightly
then cover and place in the refrigerator until meat is completely cooled
about 1 hour.
Remove filling from the refrigerator and transfer to a colander to drain. Return filling to the Dutch oven.
Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a baking sheet with butter.
Place about 2 tablespoons filling into the center of empanada disk. Fold empanada in half into a crescent shape
press the edges of dough together with a fork or your fingers to seal
and place onto the prepared baking sheet. Repeat with remaining empanadas and filling. Brush tops with egg white.
Bake in the preheated oven until golden brown
