Dairy-Free Argentine Empanadas with Beef

Instructions

1. 1Preheat your oven to 190°C.
2. 2In a large skillet, heat the 2 tablespoons of olive oil over medium heat. Add the about 680 g of ground beef and cook, breaking it up with a spoon, until it is fully browned.
3. 3Add the 1 medium diced onion, 1 medium diced red bell pepper, and 1 medium diced green bell pepper to the skillet with the beef. Cook, stirring occasionally, until the vegetables have softened, which should take about 5 to 7 minutes.
4. 4Stir in the 3 minced cloves of garlic, 2 teaspoons of smoked paprika, 1 teaspoon of cumin, and 1 teaspoon of oregano. Cook for 1 minute more, stirring constantly, until fragrant.
5. 5Pour in the 1/2 cup of beef broth. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally, until the liquid has reduced and the filling has thickened.
6. 6Remove the skillet from the heat and let the beef filling cool slightly. This will make it easier to handle when filling the empanadas.
7. 7On a lightly floured surface, roll out the dairy-free empanada dough. Use a cookie cutter or a bowl to cut out 15.24 cm circles. Place about 2 tablespoons of the cooled beef filling in the center of each dough circle.
8. 8Fold each dough circle in half to create a half-moon shape, enclosing the filling. Press the edges together firmly and then crimp them with the tines of a fork to create a secure seal.
9. 9Place the sealed empanadas on a baking sheet. In a small bowl, whisk the 1 egg to create an egg wash. Brush the tops of each empanada with the egg wash.
10. 10Bake in the preheated oven at 190°C for 20 to 25 minutes, or until the empanada dough is golden brown and crisp.

Substitutions

Related Guides