Empanadas de Pino (Dairy-Free)

Ingredients

• about 450 g Ground beef
• 1 medium Onion
• 2 tablespoons Olive oil
• 1/4 cup Raisins
• 1/4 cup Black olives
• 2 Hard-boiled eggs
• 1 teaspoon Ground cumin
• 1/2 teaspoon Paprika
• to taste Salt
• to taste Black pepper
• 1 package Dairy-free pastry dough
• Egg wash (1 egg beaten with 1 tbsp water)
• 1 tablespoon Plant-based milk

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

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 1 medium onion and cook until it looks softened, about 5-7 minutes.
3. 3Add the about 450 g of ground beef to the skillet. Cook, breaking it up with a spoon, until it is browned all over. Drain off any excess fat.
4. 4Stir in the 1/4 cup raisins, 1/4 cup black olives, 1 teaspoon ground cumin, 1/2 teaspoon paprika, salt, and black pepper. Simmer this mixture for 15 minutes, stirring every few minutes. Remove from heat and let the filling cool slightly.
5. 5Unroll the 1 package of dairy-free pastry dough. Cut out 6 circles, about 12.7-15.24 cm in diameter.
6. 6Place a spoonful of the cooled filling onto the center of each pastry circle. Top the filling with a slice of the 2 hard-boiled eggs.
7. 7Fold each pastry circle in half to create a half-moon shape. Press the edges together firmly and crimp them to seal the empanada.
8. 8Brush the top of each empanada with the egg wash (1 egg beaten with 1 tablespoon water) or the 1 tablespoon plant-based milk. Place the empanadas on a baking sheet and bake for 25-30 minutes, or until they are golden brown.

Substitutions

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