Classic Beef Empanadas

Classic Beef Empanadas

Prep Time

30 minutes

Cook Time

40 minutes

Total Time

1 hours 30 minutes

Yields

12

Directions

  1. Put potatoes in a large pot with water and cover; bring to a boil. Reduce heat to medium-low and simmer for about 8 minutes, then drain. Once cool, peel and cut into cubes and set aside
  2. Cook onion and green onions in skillet with melted butter until softened, about 5 mins. Add the bell pepper, cook for an additional 3 mins. Next add ground beef; cook and stir until browned, about 5 mins. Season with paprika, cayenne pepper, and salt
  3. Remove beef from heat and combine with the potatoes, olives and chopped hard-cooked eggs. Set filling aside to cool, about 20 minutes
  4. Preheat the oven to 425 degrees F. Line 2 baking sheets with aluminum foil and lightly grease with olive oil
  5. Place an empanada pastry round on flat surface, lightly moisten edges with warm water. Spoon 1 tbsp filling into the center, fold over, and press edges with a fork to seal. Repeat with remaining rounds. Transfer to baking sheet and brush with beaten egg
  6. Bake 15 to 20 minutes until they're golden brown

Ingredients

  • 2 medium potatoes
  • 1 tbsp Urban Meadow butter
  • 2 onion, chopped
  • 3 green onions, chopped
  • 1 red bell pepper, chopped
  • 1 lb Urban Meadow lean ground beef
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • to taste Urban Meadow salt
  • 3/4 cup Urban Meadow green olives, pitted and chopped
  • 2 Urban Meadow hard-cooked eggs
  • 1 tbsp Urban Meadow olive oil
  • 24 empanada pastry rounds
  • 1 Urban Meadow egg, lightly beaten