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Beef and Cheese Empanadas
Created by: Howcan Team
Ingredients
- 1 pound ground beef
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped green olives
- 1/2 cup raisins
- 2 cups shredded mozzarella cheese
- 2 packages of refrigerated pie crusts (4 crusts total)
- 1 egg, beaten
Instructions
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- In a large skillet, cook 1 pound of ground beef, 1/2 cup chopped onion, and 2 cloves of minced garlic over medium heat until the beef is no longer pink. Drain any excess fat.
- Stir in 1 teaspoon of ground cumin, 1 teaspoon of paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for an additional 2 minutes, then remove from heat.
- Stir in 1/2 cup of chopped green olives and 1/2 cup of raisins. Allow the mixture to cool for 10 minutes, then stir in 2 cups of shredded mozzarella cheese.
- Unroll the refrigerated pie crusts and use a 4-inch round cutter to cut out circles. Re-roll the scraps and continue cutting until you have 12 circles.
- Place about 2 tablespoons of the beef and cheese filling onto one half of each circle, leaving a small border around the edge. Brush the edges with water, then fold the dough over the filling to create a half-moon shape. Press the edges to seal, then crimp with a fork.
- Place the empanadas on the prepared baking sheet. Brush the tops with the beaten egg.
- Bake for 20-25 minutes, or until the empanadas are golden brown. Allow to cool for a few minutes before serving. Enjoy!
The empanada has a rich history dating back to medieval Spain, where it was influenced by the Moors and later brought to Latin America by Spanish colonizers. This savory pastry is filled with a variety of ingredients such as meats, cheeses, and vegetables, then folded and baked or fried to golden perfection. In Argentina, renowned chef Francis Mallmann is known for his wood-fired empanadas, while in Spain, the Galician empanada is a popular regional variation. The key to a perfect empanada lies in the flaky, buttery crust and flavorful filling. Today, the best empanadas can be found in Buenos Aires, Argentina, where they are a beloved street food staple.
55 min
12
280 calories
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