Making these juicy beef empanadas with hard boiled eggs, olives and raisins is a total hit at home. This Argentinian favourite is easy to make for a quick supper, especially if you have some empanada pastry kicking around!
2 people made this
Makes: 12 empanadas
3 tablespoons butter
2 medium onions, diced
1 spring onion, diced
250g minced beef
50g green Spanish olives, pitted and diced
3 tablespoons raisins (or sultanas)
2 hard boiled eggs, diced
salt and pepper, to taste
1 teaspoon ground cumin
12 empanada pastry discs
1 egg, lightly beaten
Directions Preparation:20min › Cook:25min › Extra time:10min › Ready in:55min
Preheat oven to 220 degrees C. Grease 2 baking trays.
In a medium sized frying pan, melt butter and saute both onions and spring onions until tender. Add minced beef and cook until browned.
Reduce heat to low and stir in olives, raisins and hard boiled eggs. Season with salt, pepper and cumin. Cook for 2 minutes, then remove from heat and let the filling cool down for 10 minutes.
Place empanada pastry discs over a flat surface. Brush edges with warm water and salt. Put 1 full tablespoon of minced beef filling in the centre, fold dough over and seal edges pressing with a fork.
Transfer empanadas to previously greased baking trays; brush them with beaten egg.
Bake in the preheated oven for 10 minutes, or until golden brown. Remove from the oven and serve warm or cold.