Argentinian Beef Empanadas
Makes: About 24 Empanadas
Prep Time: 10 min.
Cook Time: 50 min.
Ingredients
2 tbs Olive Oil
1 lb Ground Beef or 1.5 lb
1 Yellow Onion, diced
1 Red Pepper, diced
Salt and Pepper TT
1.5 tbs Ground Cumin
1 tbs Paprika
1 tbs. Dried Oregano
1/4 tsp Cayenne Pepper
1 cup Chicken or Vegetable stock
1 tsp Sugar
1/4 cup Rasins
2 Packages Goya Empanada/Turnover Puff Pastry
1/4 cup pitted, Spanish Green Olives, Sliced in half
Instructions
Heat 1 Tbsp. oil in a large pot over high. Cook beef, breaking up with a spoon, until browned but not completely cooked through, 6–8 minutes. Transfer to a medium bowl with a slotted spoon, leaving as much fat in pan as possible.
Reduce heat to medium and cook onion, bell peppers, and remaining 1 Tbsp. oil, stirring, until tender but not browned, 6–8 minutes; season with salt and black pepper. Add cumin, paprika, oregano, and cayenne and cook, stirring, until fragrant, about 1 minute. Add chicken stock and reserved beef along with any accumulated juices to pot. Stir in sugar, 4 tsp. salt, and 1⁄4 tsp. black pepper. Bring to a simmer and cook, stirring and scraping up any brown bits, until most of the liquid is evaporated, 15–20 minutes; taste and season with salt and black pepper, if needed. Stir in raisins. Transfer to a medium bowl, cover, and chill at least 10-15.
Preheat oven to 375°F. Let dough sit at room temperature 15 minutes to temper. Remove 6 rounds from package, keeping plastic divider underneath, and arrange on a work surface. Place 2 Tbsp. filling in the center of each round. Top with 2 olive halves. Brush water around half of outer edge of each round. Using plastic divider to help you, fold round over filling and pinch edges to seal. Using a fork, crimp edges. Remove plastic and transfer empanada to a parchment- lined sheet tray, spacing 1" apart. Repeat with remaining rounds
Bake empanadas, rotating tray halfway through, until golden brown and slightly darker around the edges, 25–35 minutes.