Ingredients with Measurements:
- 1 pound ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, finely chopped
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup raisins
- 1/4 cup green olives, chopped
- 2 hard-boiled eggs, chopped
- 1/4 cup beef broth
- 2 tablespoons olive oil
- 12 empanada discs (store-bought or homemade)
Special equipment needed:
- Baking sheet
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the onion and garlic and sauté until translucent, about 3-4 minutes.
4. Add the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks.
5. Add the red bell pepper, paprika, cumin, oregano, salt, and black pepper. Stir to combine.
6. Add the raisins, olives, hard-boiled eggs, and beef broth. Stir to combine and cook for an additional 2-3 minutes.
7. Remove from heat and let cool for a few minutes.
8. Place a spoonful of the beef mixture onto each empanada disc.
9. Fold the empanada disc in half and use a fork to crimp the edges closed.
10. Place the empanadas onto a baking sheet lined with parchment paper.
11. Brush the tops of the empanadas with a beaten egg.
12. Bake for 20-25 minutes, or until golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
Makes 12 empanadas
Nutritional information:
Calories per serving: 250
Fat: 13g
Carbohydrates: 21g
Protein: 12g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Raisins can be substituted with dried cranberries or currants.
- Green olives can be substituted with black olives or capers.
Variations:
- Add a pinch of cayenne pepper for some heat.
- Use different types of meat, such as pork or lamb.
- Add some chopped tomatoes for a fresh twist.
Tips and tricks:
- Make sure the empanada discs are at room temperature before filling them.
- Don't overfill the empanadas, or they may burst open while baking.
- Use a pastry brush to brush the beaten egg onto the empanadas for a shiny finish.
Storage instructions:
- Store leftover empanadas in an airtight container in the refrigerator for up to 3 days.
- To freeze, place the unbaked empanadas onto a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container or bag and freeze for up to 3 months.
Reheating instructions:
- To reheat frozen empanadas, preheat the oven to 375°F and bake for 25-30 minutes, or until heated through.
- To reheat refrigerated empanadas, preheat the oven to 350°F and bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the empanadas on a platter with some fresh herbs or sliced lemons for garnish.
- Arrange the empanadas in a circle on a large plate for a beautiful presentation.
Garnishes:
- Fresh cilantro or parsley
- Sliced lemons or limes
- Sour cream or salsa
Pairings:
- Serve with a side salad or some roasted vegetables for a complete meal.
- Pair with a glass of red wine or a cold beer.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled zucchini
- Quinoa salad
Troubleshooting advice:
- If the empanadas burst open while baking, try crimping the edges more tightly or using less filling.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Empanadas are a popular dish in many Latin American countries, including Argentina, where Mar del Plata is located.
Flavor profiles:
- The Mar del Plata-style empanadas are savory and slightly sweet, with a hint of smokiness from the paprika.
Serving suggestions:
- Serve the empanadas hot and fresh out of the oven for the best flavor and texture.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Argentina