Baked Meat Empanadas

Directions

1. Preheat your oven to 180°C (350°F) and lightly grease a baking tray.
2. Heat a medium pot over high heat and add a splash of oil. Once hot, sauté the chopped onion and bell pepper until the onion becomes translucent and soft.
3. Add the minced garlic, season with salt and black pepper, and cook for another 1–2 minutes until fragrant.
4. Add the ground beef and cook, stirring occasionally, until the meat is browned and sealed.
5. Stir in the chopped tomatoes along with paprika, oregano, and cumin. Reduce the heat and let simmer for about 25 minutes, or until most of the liquid has evaporated. Stir occasionally to prevent sticking.
6. Remove the pot from heat and allow the filling to cool slightly. Once cooled, fold in the chopped hard-boiled eggs and chopped olives.
7. To assemble, place a spoonful of filling onto the center of each empanada cover. Fold the dough over into a half-moon shape and press the edges firmly with a fork to seal.
8. Place the empanadas on the greased baking tray and bake in the preheated oven for 15–20 minutes, or until golden brown.
9. Remove from the oven, let cool slightly, and serve warm.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Servings: 12 empanadas
• Difficulty: Medium

Variations & Substitutions

• Swap ground beef for ground chicken, turkey, or a plant-based meat substitute for a lighter version.
• Add a pinch of chili powder or chopped jalapeños for a spicy kick.
• Use pre-made puff pastry instead of empanada covers for a flakier texture.
• Mix in a handful of raisins or sweet corn for a touch of sweetness.

Serving Suggestions