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Categories:
potatoes butter onion spring onions red bell pepper ground beef paprika cayenne pepper salt green olives eggs olive oil empanada pastry egg
Viewed: 49 - Published at: 7 years agoIngredients
- 2 potatoes
- 1 tablespoon butter
- 2 onion, chopped
- 3 spring onions, chopped
- 1 red bell pepper, chopped
- 1 pound ground beef
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- salt to taste
- 3/4 cup green olives, pitted and chopped
- 2 hard-boiled eggs, chopped
- 1 tablespoon olive oil
- 24 empanada pastry rounds
- 1 egg, lightly beaten
Method
- Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, about 8 minutes. Drain. Once cool enough to handle, peel and cut into cubes. Set aside.
- Meanwhile, melt butter in a large skillet and cook onion and spring onions until softened, about 5 minutes. Add bell pepper and cook for 3 minutes. Add ground beef. Cook and stir until beef is browned, about 5 minutes. Season with paprika, cayenne pepper, and salt.
- Remove beef mixture from heat, add potatoes and olives, and mix well. Stir in chopped hard-boiled eggs and set filling aside to cool, about 20 minutes.
- Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with aluminum foil and lightly grease with olive oil.
- Place an empanada pastry round on a flat surface and lightly wet edges with warm water. Put a large tablespoon of cooled filling in the center and fold pastry over. Seal edges by pressing with a fork. Repeat with remaining rounds and filling. Transfer empanadas to the prepared baking sheets and brush with beaten egg.
- Bake in the preheated oven until golden, 15 to 20 minutes.
