Argentine Beef Empanadas (Paleo)

Instructions

1. 1Preheat your oven to 190°C.
2. 2Place about 450 g of ground beef in a large skillet over medium heat. Cook, breaking it up with a spoon, until it is no longer pink, about 8-10 minutes. Drain off any extra fat from the skillet.
3. 3Add the chopped 1 medium onion and the chopped 1 medium red bell pepper to the skillet with the beef. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
4. 4Stir in the 1/2 cup green olives, 1/4 cup raisins, 2 tbsp tomato paste, 1 tsp paprika, 1/2 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook, stirring, for 10 minutes, allowing the flavors to meld. The mixture should be thick.
5. 5Unroll the 1 package paleo pie crust. Use a round cookie cutter or the rim of a bowl (about 10.16-12.7 cm in diameter) to cut out circles from the crust. You should get about 8 circles.
6. 6Place about 2 tablespoons of the beef mixture onto one half of each pie crust circle, leaving a small border around the edge.
7. 7Fold the other half of the pie crust circle over the filling to create a half-moon shape. Press the edges together firmly with your fingers, then use the tines of a fork to crimp the edges and seal the empanadas.
8. 8Arrange the sealed empanadas on 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 190°C for 25-30 minutes, or until the crust is golden brown and firm to the touch.

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