Dairy-Free Empanada Filling with Beef and Potatoes

Instructions

1. 1Peel the 2 medium potatoes, then cut them into 1.27 cm cubes. Place the cubed potatoes in a medium pot and cover with cold water. Bring to a boil over high heat and cook for 10-15 minutes, or until fork-tender. Drain the potatoes and set aside.
2. 2While the potatoes are boiling, finely chop the 1 medium onion and the 1 medium red bell pepper. Measure out the 1/2 cup green olives, 1/4 cup raisins, 1 tablespoon smoked paprika, 1 teaspoon cumin, 1 teaspoon oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper.
3. 3Place a 30.48 cm skillet over medium-high heat. Add the 2 tablespoons of olive oil to the skillet. Once the oil is shimmering, add the about 450 g ground beef. Cook, breaking up the beef with a spoon, for 5-7 minutes, or until it is browned all over. The beef should no longer be pink.
4. 4Add the chopped 1 medium onion and the chopped 1 medium red bell pepper to the skillet with the browned ground beef. Cook, stirring occasionally, for 5-7 minutes, or until the onion and bell pepper have softened. The vegetables should look slightly translucent.
5. 5Stir the drained potatoes, 1/2 cup green olives, 1/4 cup raisins, 1 tablespoon smoked paprika, 1 teaspoon cumin, 1 teaspoon oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper into the skillet with the beef and vegetables. Cook for 5 minutes, stirring occasionally, to allow the flavors to meld.
6. 6Finely chop the 2 large hard-boiled eggs. Add the chopped eggs to the skillet and mix everything together thoroughly. Remove the skillet from the heat.
7. 7Lay out the 1 package dairy-free empanada dough. Spoon about 1/4 cup of the beef and potato filling onto the center of each dough round. Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp the edges with a fork.
8. 8Place the filled empanadas on a baking sheet. Bake in a preheated oven at 190°C for 20-25 minutes, or until the empanada dough is golden brown and crisp.

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