Beef Empanadas

Ingredients and Weight:

• 1 pound ground beef
• 1/2 cup chopped onion
• 1/2 cup chopped red bell pepper
• 1/4 cup chopped green olives
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (15 ounces) tomato sauce
• 1 package (14 ounces) empanada dough
• 1 egg, beaten (for egg wash)

Preparation Time:

• 15 minutes

Cooking Time:

• 25-30 minutes

Difficulty Level:

• 2 (intermediate)

Preparation Method Steps:

1. In a large skillet, brown the ground beef over medium heat. Drain any excess fat.
2. Add the onion, bell pepper, olives, garlic, cumin, oregano, salt, and pepper to the skillet. Cook until the vegetables are softened, about 5 minutes.
3. Stir in the tomato sauce and bring to a simmer. Reduce heat and simmer for 15 minutes, or until the sauce has thickened.
4. Preheat oven to 400°F (200°C).
5. Unroll the empanada dough and cut out 8 circles using a 4-inch cutter.
6. Place a dollop of the beef filling in the center of each circle.
7. Fold the dough over the filling, pressing the edges together to seal.
8. Brush the empanadas with the beaten egg.
9. Bake for 25-30 minutes, or until golden brown.

Nutritional Information:

• Calories: 310 per empanada
• Fat: 15 grams
• Carbs: 30 grams
• Protein: 15 grams
• Sodium: 430 mg

Dish Characteristics:

• Savory and flavorful
• Crispy outer shell
• Tender and juicy filling
• Authentic Argentinian flavor

User Comments:

• "These empanadas are absolutely delicious! The perfect blend of spices and flavors."
• "The dough was flaky and the filling was incredibly flavorful. A must-try for any empanada lover."
• "I loved the authentic Argentinian taste. It's like being transported to Buenos Aires."
• "The empanadas were a hit at my party. Everyone raved about how delicious they were."
• "The instructions were clear and easy to follow. Even a beginner cook can make these empanadas."

Special Precautions and Tips:

• Be careful not to overfill the empanadas, as they may burst during baking.
• If you don't have an egg cutter, you can use a knife or a cookie cutter to cut out the dough circles.
• When sealing the empanadas, make sure to press the edges firmly to prevent the filling from leaking out.
• To make ahead, prepare the empanadas and refrigerate them for up to 24 hours. When ready to cook, bring to room temperature and bake as directed.