Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 small yellow onion, (diced)
  • 3 cloves garlic, (minced)
  • 1 pound lean ground beef
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika, (or to taste)
  • fresh ground pepper, (to taste)
  • ½ cup chopped Pimiento Stuffed Manzanilla Olives
  • 2 sheets puff pastry dough, (thawed)
  • 1 egg
  • 2 teaspoons water

Instruction

  • Preheat oven to 375F.
  • Grease 2 baking sheets with cooking spray and set aside.
  • Heat olive oil in large skillet over medium-high heat.
  • Add onions and cook for 4 minutes, or until translucent.
  • Stir in garlic and cook for 30 seconds, or until fragrant.
  • Add ground beef, cumin, paprika and pepper.
  • Cook, stirring and breaking up the beef with a wooden spoon, until cooked through, about 5 to 7 minutes.
  • Remove from heat and mix in the chopped olives; set aside.
  • On a lightly floured surface, roll out one sheet of puff pastry dough to 1/8-inch thickness.
  • Cut out 6 circles, each should be about a 5-inch diameter. I use a large round cookie cutter.
  • Repeat with the second sheet of pastry dough.
  • Spoon about a tablespoon of the meat mixture onto center of each dough round; set aside.
  • In a small mixing bowl combine egg and water and lightly beat with a fork. Using a pastry brush, paint edges of dough with the prepared egg wash.
  • Fold dough over meat, shaping it into half-moon shape; gently press down edges and twist down to seal.
  • Repeat with remaining ingredients.
  • Transfer the empanadas to previously prepared baking sheets, leaving about 1½ inches space between the empanadas.
  • Bake in the preheated oven for 18 to 20 minutes, or until puffed up and golden brown.
  • Remove from oven and serve immediately.