Directions
- 1Preheat oven to 375F.
- 2Grease 2 baking sheets with cooking spray and set aside.
- 3Heat olive oil in large skillet over medium-high heat.
- 4Add onions and cook for 4 minutes, or until translucent.
- 5Stir in garlic and cook for 30 seconds, or until fragrant.
- 6Add ground beef, cumin, paprika and pepper.
- 7Cook, stirring and breaking up the beef with a wooden spoon, until cooked through, about 5 to 7 minutes.
- 8Remove from heat and mix in the chopped olives; set aside.
- 9On a lightly floured surface, roll out one sheet of puff pastry dough to 1/8-inch thickness.
- 10Cut out 6 circles, each should be about a 5-inch diameter using a large round cookie cutter.
- 11Repeat with the second sheet of pastry dough.
- 12Spoon about a tablespoon of the meat mixture onto center of each dough round; set aside.
- 13In a small mixing bowl combine egg and water and lightly beat with a fork.
- 14Using a pastry brush, paint edges of dough with the prepared egg wash.
- 15Fold dough over meat, shaping it into half-moon shape; gently press down edges and twist down to seal.
- 16Repeat with remaining ingredients.
- 17Transfer the empanadas to previously prepared baking sheets, leaving about 1½ inches space between the empanadas.
- 18Bake in the preheated oven for 18 to 20 minutes, or until puffed up and golden brown.
- 19Remove from oven and serve immediately.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 pound lean ground beef
- 1 teaspoon ground cumin
- 1 teaspoon paprika, or to taste
- fresh ground pepper, to taste
- 0.5 cup chopped Pimiento Stuffed Manzanilla Olives
- 2 sheets puff pastry dough, thawed
- 1 egg
- 2 teaspoons water
Equipment
ovenbaking sheetscooking spraylarge skilletwooden spoonlightly floured surfacelarge round cookie cuttersmall mixing bowlforkpastry brush
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