Argentine Beef Empanadas (Dairy-Free)

Ingredients

• 1 lb Ground Beef
• 1 medium Onion
• 1/2 medium Red Bell Pepper
• 1/2 cup Green Olives
• 2 Hard-Boiled Eggs
• 1/4 cup Raisins
• 1 tsp Smoked Paprika
• 1/2 tsp Cumin
• 2 tbsp Olive Oil
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1 package Dairy-Free Pie Crust

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2Heat the 2 tablespoons of olive oil in a large skillet over medium heat. Add the 1 lb of ground beef and cook, breaking it apart with a spoon, until it is browned all over, about 5-7 minutes.
3. 3Add the chopped 1 medium onion and the chopped 1/2 medium red bell pepper to the skillet with the beef. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
4. 4Stir in the 1 teaspoon of smoked paprika, 1/2 teaspoon of cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix everything together until well combined.
5. 5Remove the skillet from the heat. Stir in the chopped 1/2 cup green olives, the chopped 2 hard-boiled eggs, and the 1/4 cup raisins. Mix gently to combine.
6. 6Unroll the 1 package of dairy-free pie crust. Use a round cutter or the rim of a bowl to cut out 4-inch circles from the crust. You should get about 8-10 circles.
7. 7Place about 2-3 tablespoons of the beef mixture onto the center of one half of each pie crust circle. Fold the other half of the crust over the filling to create a half-moon shape. Press the edges together firmly and then crimp them with the tines of a fork to seal completely.
8. 8Place the sealed empanadas onto a baking sheet that has been lined with parchment paper. Make sure they are not touching each other.
9. 9Bake the empanadas in the preheated oven at 375°F (190°C) for 25-30 minutes, or until the crust is golden brown and looks crisp.

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