Ingredients:
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, finely chopped
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 1/4 cup pitted green olives, chopped
- 1/4 cup raisins
- 2 tbsp Garlic Extra Virgin Olive Oil (EVOO)
- Empanada dough (store-bought or homemade)
- 1 egg, beaten (for egg wash)
Instructions:
- Heat 2 tbsp of EVOO in a skillet over medium heat. Add chopped onion, minced garlic, and red bell pepper. Sauté until the vegetables are softened.
- Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon. Drain any excess grease.
- Season the beef mixture with cumin, paprika, salt, and pepper. Mix well.
- Stir in chopped green olives and raisins. Let the mixture cool slightly.
- Preheat your oven to 375 F.
- Roll out the empanada dough on a lightly floured surface. Cut out circles (about 4-5 inches in diameter) using a round cutter.
- Place a spoonful of the beef mixture in the center of each dough circle.
- Fold the dough over the filling to create a half-moon shape. Press the edges together to seal the empanada. You can crimp the edges with a fork for a decorative touch.
- Brush the tops of the empanadas with the beaten egg to give them a golden-brown color when baked.
- Place the empanadas on a baking sheet lined with parchment paper.
- Bake in the preheated oven for about 20-25 minutes, or until the empanadas are golden and crispy.
- Remove from the oven and let them cool slightly before serving.