Minutes Prep time: 90
Minutes Total time: 180
Servings: 12
Difficulty: Intermediate
FILLING:
1 pound ground chuck beef (80% lean)
1 bag (14.4 oz each) Birds Eye® Pepper Stir-Fry
1-1/2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1 cup chicken stock
1/4 cup chopped green olives
3 tablespoons raisins, optional
2 hard-boiled eggs, peeled and chopped
PAM® Original No-Stick Cooking Spray
1 egg beaten with 1 teaspoon water
DOUGH:
2-1/4 cups all-purpose flour
1-1/2 teaspoons salt
1/2 cup unsalted butter, cut into 1/2-inch cubes
1 egg
1/3 cup water
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 28 mg | 3% |
| Carbohydrate | 22 g | 7% |
| Cholesterol | 97 mg | 32% |
| Total Fat | 14 g | 22% |
| Iron | 2 mg | 13% |
| Calories | 265 kcal | 13% |
| Sodium | 475 mg | 20% |
| Protein | 12 g | 23% |
| Saturated Fat | 7 g | 35% |
| Sugars | 3 g | 0 |
| Vitamin C | 4 mg | 7% |
FILLING: Cook ground beef in large skillet over medium heat until crumbled and browned; drain.
Stir in pepper stir fry, cumin, paprika, oregano, garlic powder, salt, cayenne pepper, chicken stock, olives and raisins (if using); bring to a boil. Boil until most of the liquid has cooked off, 10 to 12 minutes, stirring occasionally.
Remove filling from heat and scrape into a shallow dish. Stir in hard boiled eggs. Refrigerate filling until cold, about 1 hour.
DOUGH: Stir together flour and salt in medium bowl. Cut in butter until mixture resembles coarse crumbs, about pea-sized pieces of butter throughout the dough. Stir in egg and water until moistened and a smooth dough forms. Add water a teaspoon at a time if needed to moisten.
Turn dough out onto lightly floured surface and divide into 12 even portions. Roll each portion into a ball and place on a plate. Cover and refrigerate dough balls 30 to 45 minutes.
Preheat oven to 400°F. Spray large baking sheet with cooking spray.
Roll each ball of dough out into an 8-inch circle on a lightly floured surface. Stack dough circles with a piece of parchment or waxed paper in between, if needed. Scoop 1/3 to 1/2-cup cold filling onto each dough circle. Fold dough over and crimp the edges with a fork.
Place beef empanadas on baking sheet and brush tops with beaten egg. Bake beef empanadas until deep golden brown, 20 to 25 minutes.
Argentinian Beef Empanadas
