Baked Empanadas with Ground Meat

Empanadas will be a hit at any party you serve them at. You can fill them with cheese, vegetables, or meat, but for starters, try our suggestion: a combination of seasoned ground meat, hard-boiled eggs, and olives. Serve them with beer or wine and enjoy an unforgettable party!

Details

  • Preparation Time: 45 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 1
  • Number of Servings: 6

Ingredients

Dough

  • 100 g Butter, unsalted

  • 1.25 teaspoons Salt, table

  • 160 ml Water

  • 400 g Wheat flour, white, multi-purpose

Filling

  • 1.5 spoons Oil, vegetable oil, canola

  • 1 piece Onion, raw

  • 250 g Meat, beef, ground

  • pieces Salt, table

  • 0.5 teaspoons Spices, cumin, seeds

  • 0.5 teaspoons Spices, paprika

  • pieces chili sauce

  • 2 piece Egg, hard-boiled

  • 12 pieces Olives, green, in brine

  • 1 piece Egg, fresh

Steps

  1. In a small pot, melt the butter (or lard) over low heat. In a separate container, mix water and salt. In a bowl, add the flour and slowly pour in the melted butter. Mix with a fork until the ingredients are well combined and you get a coarse dough. Transfer the dough to a lightly floured work surface. Slowly add the water and salt mixture to the dough. Once you achieve the right consistency (it should not be too dry or sticky), knead it well and shape it into a ball. Cover it with a clean cloth (or plastic wrap) and let it rest for 15 minutes.

  2. While the dough is resting, prepare the filling. Peel and finely chop the onion. Heat oil in a pan and sauté the chopped onion until translucent. Add the ground meat and cook over moderate heat, stirring occasionally, until the meat is nicely browned. Season with salt, pepper, paprika, cumin, and hot sauce. Mix well and set aside.

  3. Peel the hard-boiled eggs and slice them. Slice the olives into rings. In a small bowl, beat the egg with a tablespoon of water. Roll out the dough on a lightly floured surface as thinly as possible (about 3 mm). Use a round cutter (like a glass or cup) to cut out 6 large circles. Place a spoonful of the filling on the lower half of each circle, then add a few slices of egg and olive rings. Brush the edges of the dough with the beaten egg mixture, then fold the top half over the filling to create a half-moon shape. Press the edges firmly together with your fingers and use a fork to crimp the edges along the entire length.

  4. Preheat the oven to 200°C (392°F). Line a baking tray with parchment paper and arrange the empanadas on it. Brush the tops with the beaten egg mixture. Bake in the preheated oven for 10 minutes, then flip them over and bake for another 5 minutes until they are nicely browned on both sides. Serve the baked empanadas on a plate or platter and enjoy.

Nutrition Information (Per 100g)

  • Calories: 189.63 kcal
  • Fat: 14.45 g
    • Saturated Fat: 3.77 g
  • Carbohydrates: 1.89 g
    • Sugars: 0.79 g
  • Protein: 10.53 g
  • Fiber: 0.31 g

Advice

You can cut circles of any size from the dough to determine the size of the empanadas. Make small ones for parties and larger ones for lunch or dinner.