CL
Chile
South America
CL
Large baked empanadas filled with juicy beef and onion, egg, raisins, and black olives.
45 min
30 min
8 empanadas
Medium
1 hr 15 min
1 tbsp neutral oil 2 large onions, finely diced 1 lb (450 g) ground beef 1 tsp paprika 1/2 tsp cumin 1 tsp salt 1/2 tsp black pepper 2 hard boiled eggs, quartered 16 raisins 8 black olives 8 large empanada dough rounds 1 large egg 1 tbsp water
1. Cook onions in oil for 10 to 12 minutes until very soft. 2. Add beef, paprika, cumin, salt, and pepper. 3. Cook for 6 to 7 minutes and cool completely. 4. Heat oven to 400°F (200°C). 5. Put beef filling in the center of each dough round. 6. Add an egg quarter, two raisins, and one olive. 7. Fold and seal firmly. 8. Arrange on a lined baking tray. 9. Brush with egg beaten with water. 10. Bake for 25 to 30 minutes until deep golden.
SCHNAX TIP
Give the onions enough time to soften because they are a major part of the filling.