Empanadas

Classic South American pastries filled with a savory meat filling, hard-boiled eggs, and olives. Perfect for making ahead and freezing.

• 1 package pie dough or puff pastry
• 400 g ground beef
• 1 yellow onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 tsp ground cumin
• 1 tsp paprika
• 0.5 tsp dried oregano
• 1 tbsp tomato paste
• 1 dl pitted green olives, sliced
• 2 hard-boiled eggs, chopped
• Salt and pepper
• 1 egg, beaten (for brushing)

Method

1. 1
   Sauté onion and garlic in a little oil. Add ground beef and brown until cooked through.
2. 2
   Stir in cumin, paprika, oregano, tomato paste, salt, and pepper. Let cool slightly.
3. 3
   Mix the sliced olives and chopped eggs into the meat mixture.
4. 4
   Preheat oven to 200°C (400°F). Cut the dough into rounds (about 12 cm in diameter).
5. 5
   Place about 2 tbsp of filling in the center of each round. Fold over and crimp edges with a fork.
6. 6
   Place on a baking sheet and brush with beaten egg.
7. 7
   Bake for 15–20 minutes until golden brown and flaky.