Empanadas are a type of fried pie from Latin America. Their original origins date back to Galicia, Spain. Their name is derived from the way we fold the dough into a filling of meat, cheese or any other ingredient we desire. Here I recommend them with beef minced meat!
- Olive oil
- 2 cloves of garlic
- 1 medium onion
- 500 g of ground beef
- chili powder
- 2 springs of onion
- ½ cup of green olives
- ⅓ cup of walnuts
- ⅓ cup of raisins
- 1 hard boiled egg
- 1 raw egg yolk
- 200 gr grated mozzarella
- Pre-made dough or pie crust
- salt, pepper
- Preheat oven to 190 degrees Celsius.
- Heat the olive oil in a large pan over medium heat.
- Chop the garlic and onion, and add them to the pan. Sauté until the garlic and onion are soft and aromatic.
- Add the ground beef to the pan and season generously with the spices.
- Sauté until the beef is cooked through.
- Chop the olives and egg into small pieces.
- Mix the walnuts, olives, egg, and raisins into the beef. Taste and add more salt, pepper, and spices as necessary. Add grated mozzarella when the mixture is almost cool.
- Cut the dough into discs approximately 15 cm in diameter.
- One by one, place a spoonful of the beef mixture in the center of each disc.
- Wet your fingers with water and dab it onto the perimeter of the disc (to help it stick).
- Fold the disc in half with the beef inside, and press the outside edges together to close it. Fold or press the edge of the disc into the desired design.
- Place the empanadas on a large baking tray, lined with parchment paper.
- Beat the egg yolk in a small bowl, then brush a light coating onto the outside of each empanada.
- Bake for 15-20 minutes, or until the dough turns a light golden brown. Let cool before serving