Empanadas De Carne

Every Latin country has their own version of the empanada, and being from Argentina this is one of my favorite dishes! Empanadas are tasty, fun to make, and easy to take on the go! This is my family recipe for meat filling which is awesome in empanadas and can also double as a filling for Sheperd's pie (pastel de papa). Please let me know in the comments how you like this and what else you'd like to see from my blog in the future! :)


Ingredients: (makes about 4 dz)

- whole white onion finely chopped
- whole green or red bell pepper finely chopped
- 5 large eggs
- 2.5 lbs ground beef (85% -90% lean)
- 1 cup halved green pimiento stuffed olives
- 4 dozen Goya empanada shells for baking

Directions: 

1. Preheat the oven to 420°, leave the frozen empanada shells out to defrost while you make your filling.
2. Put 4 of the large eggs to boil, set the 5th egg aside (it will be your egg-wash)
3. In a large and deep skillet saute the onion and bell pepper in some olive oil until the onions are beginning to get a golden glow.

4. Once the onions and bell peppers are ready, add the ground beef and stir until the veggies are fully incorporated and the meat is fully cooked.  (if the mixture seems a little greasy you can drain some oil, but make sure the mixture is still juicy!)

5. After they're done boiling, peel and chop the eggs and add them to the meat along with the olives and fully incorporate that as well.

finished filling!

6. When the filling is finished cooking put it in a bowl and let it cool in the freezer until completely cool, in the meantime lay out the empanada shells on the counter (should be thawed out by now). I like to saran wrap my counter for sanitation and easier clean-up!

7. Fill a small mug about halfway with warm water and get your filling out once cooled. 

8. Dip your finger into the warm water and moisten the rim of an empanada shell and spoon about a tablespoon of filling into the middle of the shell, close the empanada and make sure you seal the edges very tight! Repeat with every empanada

Get creative with the way you close it!
 Beginners can use a fork to press it
 down making sure it's fully closed.

9. Spray a little non-stick spray on a cookie sheet and arrange your finished empanadas on the pan, beat the last egg and lightly brush it over each empanada.
10. Bake on 420° for about 20-25 minutes or until golden brown. Enjoy! :)

Let them cool a bit and enjoy, really great hot or cold and as leftovers!