Low Sugar Beef Empanadas with Olives and Eggs
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
6 servings
For the dough
- 3 cups all-purpose flour
- 1 tsp salt
- Ā½ cup (1 stick) cold unsalted butter, cut into small cubes
- 1 large egg, lightly beaten
- ā cup cold water, plus more as needed
- 1 tbsp white wine vinegar
For the filling
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 1 medium red bell pepper, finely diced
- 3 garlic cloves, minced
- 1 lb ground beef (80/20)
- 1 tsp ground cumin
- 1 tsp sweet paprika
- Ā½ tsp dried oregano
- Ā¼ tsp crushed red pepper flakes
- Ā½ tsp salt
- Ā¼ tsp black pepper
- Ā½ cup green olives, pitted and roughly chopped
- 3 hard-boiled eggs, peeled and roughly chopped
For assembly
- 1 large egg, beaten
Instructions
- 1
Make the dough: Whisk together the flour and salt in a large mixing bowl. Add the cold butter cubes and work them into the flour with your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining. In a small bowl, stir together the beaten egg, cold water, and white wine vinegar. Pour the liquid into the flour mixture and stir with a fork until the dough just comes together, adding an extra tablespoon of cold water if needed to bring it together. Turn the dough out, press into a flat disk, wrap tightly, and refrigerate for at least 30 minutes.
- 2
Make the filling: Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6ā8 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!