Beef and Pepper Empanadas

A golden, brittle crust filled with juicy beef. Melted peppers and smoky paprika provide an aromatic depth that soaks into the dough during baking.

• Prep time: 50 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 1034
• Protein: 43 g
• Carbs: 105 g
• Fat: 46 g

Ingredients

• 500 g Wheat flour ( sifted )
• 100 ml Extra virgin olive oil ( for dough and cooking )
• 150 ml Mineral water ( lukewarm )
• 400 g Ground beef 15% fat ( fresh )
• 2 piece Onion ( finely chopped )
• 1 piece Red bell pepper ( small dice )
• 2 piece Garlic ( minced )
• 50 g Green olive ( pitted and sliced )
• 2 piece Hard-boiled egg ( chopped )
• 1 tbsp Smoked paprika ( powder )
• 1 tsp Cumin ground
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Dough preparation

   Mix flour, olive oil, water, and a pinch of salt. Knead until the dough is smooth, supple, and no longer sticks to your fingers. Let it rest in the fridge.

2. Sweat the vegetables

   In a pan with oil, sauté the finely diced onion and red pepper. They should be tender and slightly browned.

3. Sear the meat

   Add the ground beef and garlic. Increase the heat to brown the meat. Stir in the smoky paprika, cumin, and pepper. The meat must remain juicy.

4. Bind the filling

   Off the heat, add sliced green olives and chopped hard-boiled egg. Mix to obtain a homogenous filling.

5. Shaping and baking

   Roll out the dough, cut into discs. Place a spoonful of filling, fold over, and seal the edges with fork tines. Bake at 200°C until the crust is golden brown.

Chef's tips

• Do not overwork the dough to keep it brittle rather than elastic.
• Let the filling cool completely before filling the dough discs, otherwise the steam will soften the crust.

Storage

Keep for 3 days in the refrigerator in an airtight container. Reheat in the oven to restore crispness.