Prep 1 hr
Cook 30 mins
My best friend (who is from Argentina) taught me how to make these. They are addictive! You can get the empanada dough from your local ethinic food market.
- 6 small onions, chopped
- 2 lbs ground beef (80/20)
- 1 tablespoon oregano
- 1⁄4 teaspoon sugar
- 1⁄8 teaspoon cumin
- 1 teaspoon crushed red pepper flakes
- 3 tablespoons oregano
- 3 tablespoons paprika
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon salt
- 2 tablespoons butter
- 3 packages , empanada dough
- water, to wet edges of dough
- 1 egg, beaten
- Place onions, oregano, good pinch of sugar, and 1/2 teaspoon salt into a heavy bottom pot on medium heat and cover with the lid.
- Let onions sweat until they are translucent and then drain any excess liquid from pot.
- Add ground beef, oregano and sugar and mix well until the ground beef is not longer pink.
- Add more oregano, sugar, cumin, crushed red pepper, paprika, and salt and stir well for 2-5 minutes.
- Place into a storage container and let cool in the refrigerator over night.
- Scoop about 2 tablespoons of meat mixture into center of a single dough round.
- Wet the edges of half of the round with water.
- Fold over and seal the edges crimping as you go.
- Place onto a sheet pan and brush with just enough egg to wet the top of the packet. You don't want too much or it will make the empanada stick to the pan after it is cooked.
- Bake at 400 degrees for approximately 10-15 minutes or until golden brown.
- Serve and enjoy!