Store-bought pastry makes these crisp, savory, Argentinian-inspired empanadas a breeze to prepare. Freeze leftovers for easy last-minute lunches or dinners.
- 1 tablespoon olive oil Add to list
- 1/2 cup chopped onions Add to list
- 2 cloves garlic, minced Add to list
- 1/2 pound lean ground beef Add to list
- 1 teaspoon cumin Add to list
- 1/2 teaspoon smoked paprika Add to list
- 2 hard-boiled eggs, roughly chopped Add to list
- 1/4 cup sliced green olives Add to list
- 2 tablespoons chopped fresh parsley Add to list
- Salt and pepper, to taste Add to list
- 1 (8-ounce) package refrigerated buttermilk biscuits Add to list
- Flour, for rolling Add to list
- 1 egg beaten with 1 tablespoon water, for egg wash Add to list
Preheat oven to 350┬░ F. Line a baking sheet with parchment paper.
Heat oil in a saut├ę pan over medium heat. Cook onions and garlic until soft, about 5 minutes. Add beef and cook until no longer pink, about 7 minutes. Stir in cumin, paprika, eggs, olives, parsley, salt and pepper. Remove from heat and cool slightly.
Gently roll out each biscuit to a 5- to 6-inch circle on a lightly floured work surface. Place about 1/4 cup filling in the center of each circle and fold in half, like a turnover. Crimp edges together with a fork. Brush tops with egg wash and place on prepared baking sheet.
Bake on the middle rack until golden brown, 15 to 20 minutes.
Two empanadas: 350 cal, 16g fat (4.5g sat), 195mg chol, 1020mg sodium, 32g carb, 2g fiber, 20g protein
Make it a meal
Round out your meal by picking up the following items at your neighborhood PCC to accompany the empanadas.
- Bonache Hatch sauce
- PCC Black Bean and Corn Salad
- Double Rainbow Dulce de Leche ice cream