Olive, Egg and Beef Empanadas
- 2 1/2 cups all-purpose flour, plus more for rolling dough
- 1 teaspoon fine sea salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 2 large egg yolks, divided
- 1 tablespoon canola oil
- 1 medium yellow onion, chopped
- 1 pound ground beef
- 1 (14.5-ounce) can diced tomatoes
- 1/2 cup Kalamata olives, chopped
- 4 large eggs, hard-boiled, peeled and cut into quarters
In a large bowl, whisk together flour and salt.
Cut in butter with a pastry blender or 2 knives.
In a small bowl, whisk together 1 egg yolk and 1/2 cup water.
Stir into bowl with flour mixture until evenly blended.
Turn out onto a floured surface and knead until smooth.
Cover and refrigerate dough for 1 hour.
In a large skillet, heat oil over medium-high heat until hot.
Add onion and cook 6 to 8 minutes or until onion is browned and soft.
Reduce heat to medium. Stir in beef, tomatoes and olives and cook 10 to 12 minutes or until beef is browned and liquid has evaporated.
Preheat the oven to 425°F.
Line a baking sheet with parchment paper.
Cut dough into 16 equal pieces.
On a lightly floured surface, roll out each piece of dough to a circle 5-inches in diameter.
Place about 2 tablespoons beef filling in the center of each circle and top with a piece of hard-cooked egg.
Brush the outside edge of dough with water and fold in half over filling.
Press firmly to seal.
Place empanadas on the prepared baking sheet.
In a small bowl, whisk together remaining egg yolk and 1 tablespoon water.
Brush empanadas with egg wash and bake 30 minutes or until golden brown.
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- 2 1/2 cups all-purpose flour, plus more for rolling dough
- 1 teaspoon fine sea salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 2 large egg yolks, divided
- 1 tablespoon canola oil
- 1 medium yellow onion, chopped
- 1 pound ground beef
- 1 (14.5-ounce) can diced tomatoes
- 1/2 cup Kalamata olives, chopped
- 4 large eggs, hard-boiled, peeled and cut into quarters