Pregnancy Friendly Beef Empanadas with Olives and Eggs

Total time1 hr 50 min

Prep time50 min

Cook time30 min

4.8

(21)

Pregnancy Friendly Beef Empanadas with Olives and Eggs

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Ingredients

6 servings

For the dough

3 cups all-purpose flour
1 tsp salt
½ cup (1 stick) cold unsalted butter, cut into small cubes
1 large egg, lightly beaten
Ingredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
⅓ cup cold water, plus more as needed
1 tbsp white wine vinegar
Chef's tip
Use the same amount of unseasoned rice vinegar. It is slightly milder, so taste and add a little more if needed.

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
½ tsp dried oregano
Ingredient note
Oregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/8 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
¼ tsp crushed red pepper flakes
½ tsp salt
¼ tsp black pepper
½ cup green olives, pitted and roughly chopped
3 hard-boiled eggs, peeled and roughly chopped
Ingredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.

For assembly

1 large egg, beaten
Ingredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.

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 6–8 minutes.

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