Chilean Beef and Olive Empanadas

Total Time

Prep: 40 min. + chilling Bake: 25 min.

Makes

20 servings

Ingredients

• 1 pound ground beef
• 1/2 large onion, finely chopped
• 3 hard-boiled large eggs, chopped
• 1/3 cup chopped pitted green olives
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 packages (14 ounces each) frozen empanada dough discs, thawed
• 1 large egg, beaten
• Salsa Verde, optional

Directions

1. Preheat oven to 400°. In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef other into crumbles; do not drain. Stir in hard-boiled eggs, olives and spices; heat through. Remove from the heat.
2. Brush beaten egg over edges of dough circles. Place 3 tablespoons filling on 1 side. Fold dough over filling. Crimp edges and press to seal. Place on parchment-lined baking sheets. Brush tops with remaining beaten egg. Refrigerate for 15 minutes.
3. Bake until golden brown, 20-25 minutes; serve warm with salsa, if desired.

Nutrition Facts

1 empanada: 184 calories, 8g fat (3g saturated fat), 51mg cholesterol, 338mg sodium, 21g carbohydrate (0 sugars, 1g fiber), 9g protein.

source https://www.tasteofhome.com/recipes/chilean-beef-and-olive-empanadas/

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