Baked Beef Empanadas

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Medium Brush Stroke Medium Brush Stroke Jalapenos Medium Brush Stroke Salt & Pepper Medium Brush Stroke Onion Medium Brush Stroke Ground beef Medium Brush Stroke Cumin Medium Brush Stroke Olive oil Medium Brush Stroke Eggs Empanadas discs Get Ingredients

How to make

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Bring a pan of water to a boil and cook the eggs for 12 minutes, until hard, then let them cool under cold running water. Peel the boiled eggs and mash them up in a bowl.

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Heat a skillet or frying pan over medium heat with some olive oil and brown the ground beef for 8 - 10 minutes. Then add the garlic and spices.

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Add the chopped onion and jalapeno, cooking for 3 - 4 minutes with the ground beef.

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Combine well the mashed boilde eggs with the meat mixture.

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Place the empanada dough disks on a cleaned, lightly floured surface, and spoon the meat mixture (2 heaping tablespoons) onto the disks (just a little off-center).

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Brush the edges of the disks with water and gently fold them in half, pressing the edges together to seal them. Use a fork to press down on the edges to completely seal the empanadas.

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Use a pastry brush to brush the tops with the beaten egg yolk wash.

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Place the beef empanadas in a baking rack and bake them in the preheated oven for 20 - 25 minutes until they're golden brown.

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Remove the beef empanadas from the oven and allow them to cool for 5 minutes before eating them and serving with chimichurri.

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Cooking Tips

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www.comfortablefood.com

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Baked Beef Empanadas

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