Ingredients for Empanadas Beef Turnovers
- Lard
- Flour
- 1 teaspoon salt
- 1 teaspoon paprika
- 2 tablespoons olive oil
- Yellow Onion
- 1 red bell pepper, finely chopped
- Chicken Bouillon Cube
- Red Pepper Flakes
- White Pepper
- Ground Cumin
- Boneless Beef Shoulder
- Russet Potato
- Raisins
- Spanish Olives
- Scallions
- Hard Boiled Egg
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How to Make Empanadas Beef Turnovers
- In a large skillet, brown the ground beef over medium-high heat. Drain off any excess fat.
- Add the onion, garlic, and bell peppers to the skillet and cook until softened, about 5-7 minutes.
- Stir in the cumin, paprika, oregano, salt, and pepper. Cook for 1 minute more.
- Pour in the beef broth and bring to a simmer. Reduce heat and cook for 10 minutes, or until the liquid has reduced and the mixture has thickened.
- Stir in the sliced hard-boiled eggs and green olives.
- Let the filling cool completely.
- If using store-bought pastry sheets, roll them out slightly. If making your own dough, follow your recipe instructions for rolling it out.
- Cut the dough into 6-inch circles (or use pre-cut circles).
- Place a spoonful of the beef filling in the center of each circle.
- Fold the dough over the filling to form a half-moon shape, crimping the edges to seal.
- Brush the empanadas with the egg wash.
- Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until golden brown.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
3g
Fat
39g
Carbs
8g
