
Dairy-Free Empanadas with Beef Picadillo
Savory Argentine empanadas filled with a flavorful beef picadillo (ground beef stew) with no dairy products. A comforting and satisfying lunch option.
Ingredients
- about 450 g Ground beef
- 2 tablespoons Olive oil
- 1 medium Onion
- 1 medium Red bell pepper
- 2 cloves Garlic
- 1 cup Tomato sauce
- 0.5 cup Green olives
- 0.25 cup Raisins
- 2 large Hard-boiled eggs
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 16 discs Empanada dough (dairy-free)
- 1 batch Egg wash (1 egg beaten with 1 tbsp water)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add the onion and bell pepper and cook until softened, about 5 minutes.
- 3Add the garlic and cook for another minute.
- 4Add the ground beef and cook until browned, breaking it up with a spoon.
- 5Stir in the tomato sauce, olives, raisins, smoked paprika, cumin, salt, and pepper.
- 6Simmer for 15 minutes, stirring occasionally.
- 7Chop the hard-boiled eggs and stir them into the beef mixture.
- 8Preheat oven to 190°C.
- 9Spoon the beef picadillo filling onto each empanada disc.
- 10Fold the dough over to form a half-moon shape and crimp the edges to seal.
- 11Brush the empanadas with egg wash.
- 12Bake for 20-25 minutes, or until golden brown.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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