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Chilean Beef Empanadas Exps Rc21 265384 E10 28 3bChilean Beef and Olive Empanadas Recipe photo by Taste of Home

Chilean Beef and Olive Empanadas

TOTAL TIME: Prep: 40 min. + chilling Bake: 20 min. YIELD: 20 servings.
My hometown of Lorain is known as the International City because people came here from all over the world to work in the steel industry. During the summer, the city hosts a festival to celebrate our diverse community. One year I got to help my Chilean friend’s mom prepare these flavorful empanadas for the festival. They sure bring back happy memories! —Kristyne McDougle, Lorain, Ohio

Ingredients

  • 1 pound ground beef
  • 1/2 large onion, finely chopped
  • 3 hard-boiled large eggs, chopped
  • 1/3 cup chopped green olives
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 large egg, beaten
  • 2 packages (14 ounces each) frozen empanada dough disks, thawed
  • Salsa verde, optional

Directions

  • 1. Preheat oven to 400°. In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef into crumbles; do not drain. Stir in hard-boiled eggs, olives and seasonings; heat through. Remove from the heat.
  • 2. Brush beaten egg over edges of dough circles. Place 3 tablespoons filling on 1 side of each. Fold dough over filling. Crimp edges and press to seal. Place on parchment-lined baking sheets. Brush tops with remaining beaten egg. Refrigerate for 15 minutes.
  • 3. Bake until golden brown, 20-25 minutes; serve warm, with salsa verde if desired.

Nutrition Facts

1 empanada: 184 calories, 8g fat (3g saturated fat), 51mg cholesterol, 338mg sodium, 21g carbohydrate (0 sugars, 1g fiber), 9g protein.

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