Savory Beef and Olive Empanadas Recipe

Heat the olive oil in a large skillet over medium heat. Add the chopped yellow onion and cook until soft and translucent, about 5 minutes.

Add the ground beef to the skillet, breaking it up with a wooden spoon, and cook until browned, about 6 to 8 minutes. Drain any excess fat from the pan.

Stir in the cumin, smoked paprika, salt, and black pepper, cooking for 1 minute until fragrant. Remove the skillet from the heat and stir in the chopped green olives and hard-boiled eggs, then let the mixture cool completely.

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a large baking sheet with parchment paper. Lay out the empanada dough discs on a clean, lightly floured work surface.

Place about 2 tablespoons of the cooled beef filling in the center of each disc, being careful not to overfill. Wet the edges of the dough lightly with water, fold the dough over the filling to create a half-moon shape, and press the edges firmly to seal.

Use a fork to crimp the sealed edges, or fold them in a traditional pleated pattern. Place the shaped empanadas onto the prepared baking sheet.

Brush the tops of the empanadas evenly with the beaten egg wash to ensure a shiny, golden crust. Bake for 20 to 25 minutes, or until the pastry is puffed and beautifully golden brown. Serve hot alongside fresh chimichurri or your favorite dipping sauce.