Anti Inflammatory Beef Empanadas with Olives and Eggs
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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
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 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.
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