Beef, Olive, and Egg Empanadas

It’s been really fun posting empanada recipes all week, but all good things must come to an end. So here is my last recipe, and the only one I’ve posted that isn’t vegetarian – I had to include at least one with meat to do proper justice to this Argentine specialty. The combination here of ground beef, green olives, and hard-boiled eggs is a classic Argentine one that you’ll find almost anywhere that sells empanadas. These traditional flavors complement each other quite well, and the mixture of spices in the beef along with some sliced green onions take these over the top. Yet another filling that I could (okay, and did) eat plain, but, of course, it’s even better when baked inside the flaky empanada dough.

Beef, Olive, and Egg Empanadas (adapted from Laylita’s Recipes)
Yield: about 20 large or 30 small empanadas

Ingredients:

• 1 lb ground beef*
• 1 Tbsp smoked paprika
• 1/2 Tbsp ancho chile powder**
• 1/2 Tbsp cumin
• 2 Tbsp butter***
• 1 onion, diced
• 1 bunch green onions, dark and light green parts, sliced
• 2 sprigs fresh oregano, finely chopped
• 3 hard-boiled eggs, sliced
• 1/4 cup green olives, sliced
• salt and pepper, to taste
• 1 recipe empanada dough
• 1 egg white, beaten
• 1 egg yolk, beaten

*I used 85% lean, and that worked really well, but I think you could do 90% lean as well, if you want.
**Or substitute with your favorite ground chiles.
***Or bacon fat.

Method:

1. In a large bowl, combine 1 lb ground beef, 1 Tbsp smoked paprika, 1/2 Tbsp ancho chile powder, and 1/2 Tbsp cumin, and mix thoroughly. Refrigerate until ready to use.
2. In a large sautee pan, heat 2 Tbsp butter over medium-high heat, then add 1 onion, diced, and sautee until translucent, about 10 minutes.
3. Add the meat mixture, and sautee until cooked through, stirring frequently, about 5 – 10 minutes.
4. Remove from heat, and let cool for about 15 minutes.
5. Stir in 1 bunch green onions, dark and light green parts, sliced and 2 sprigs fresh oregano, finely chopped.
6. Add salt and pepper, to taste. At this point, the filling can be refrigerated or used immediately (I recommend refrigerating the filling for at least a little bit to make the empanadas easier to fill).
7. Brush a little of 1 egg white, beaten around the edge of each disc of dough.
8. Place some filling in the center of each disc of dough (be sure not to over-stuff), top with one slice from 3 hard-boiled eggs, sliced and one or two slices from 1/4 cup olives, sliced, then fold the disc shut, and press the edges together. Crimp the edges with a fork to seal (alternatively, you can fold the edges around with a rope pinch), then place on a baking sheet.
9. Brush the tops of the empanadas with 1 egg yolk, beaten.
10. Bake until golden-brown, about 20 – 40 minutes, depending on the size of the empanadas.