Ingredients
12
12 servings
- •1 tablespoon extra-virgin olive oil
- •1 pound yellow onions, chopped
- •6 scallions, chopped
- •1 green bell pepper, chopped
- •2 pounds ground beef
- •2 tablespoons dried oregano
- •1.5 tablespoons salt
- •1 tablespoon cayenne pepper
- •1.5 teaspoons ground cumin
- •1 tablespoon butter, or as needed
- •36 empanada pastry discs
- •1 egg white, beaten
Instructions
- Heat oil in a large Dutch oven over medium heat. Add onions, scallions, and bell pepper. Cover and cook, stirring occasionally, until onions are translucent, 10 to 15 minutes.
- Add ground beef, oregano, salt, cayenne pepper, and cumin to the pot. Cook and stir beef until no longer pink, 8 to 10 minutes. Remove from the heat and allow to cool slightly, then cover and place in the refrigerator until meat is completely cooled, about 1 hour.
- Remove filling from the refrigerator and transfer to a colander to drain. Return filling to the Dutch oven.
- Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a baking sheet with butter.
- Place about 2 tablespoons filling into the center of empanada disk. Fold empanada in half into a crescent shape, press the edges of dough together with a fork or your fingers to seal, and place onto the prepared baking sheet. Repeat with remaining empanadas and filling. Brush tops with egg white.
- Bake in the preheated oven until golden brown, about 20 minutes.
Nutritional Facts
Per 12 servings
- Calories: 535
- Carbohydrate: 66g
- Fat: 22g
- Fiber: 5g
- Protein: 23g
- Sugar: 2g
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