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Dairy-Free Empanadas with Beef Picadillo recipe by Safe Plated

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.

65m4 servings
Contains eggDAIRY-free
480 cal|30g protein|40g carbs|22g fat|3g fiber

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

  1. 1Heat olive oil in a large skillet over medium heat.
  2. 2Add the onion and bell pepper and cook until softened, about 5 minutes.
  3. 3Add the garlic and cook for another minute.
  4. 4Add the ground beef and cook until browned, breaking it up with a spoon.
  5. 5Stir in the tomato sauce, olives, raisins, smoked paprika, cumin, salt, and pepper.
  6. 6Simmer for 15 minutes, stirring occasionally.
  7. 7Chop the hard-boiled eggs and stir them into the beef mixture.
  8. 8Preheat oven to 190°C.
  9. 9Spoon the beef picadillo filling onto each empanada disc.
  10. 10Fold the dough over to form a half-moon shape and crimp the edges to seal.
  11. 11Brush the empanadas with egg wash.
  12. 12Bake for 20-25 minutes, or until golden brown.

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