Description
Savory Bolivian Empanadas filled with ground beef or lamb, olives, and hard-boiled eggs, baked to golden perfection.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon sea salt
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup ice water
- 1 large egg, beaten for glazing
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 1 pound ground beef or lamb
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon sea salt
- 1/2 cup green olives, chopped
- 1/2 cup hard-boiled eggs, diced
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, whisk together the flour and sea salt.
- Incorporate the cold butter using your fingertips or a pastry cutter until the mixture resembles a sandy texture.
- Slowly pour in the ice water, mixing until a cohesive dough forms.
- Shape the dough into a disc, wrap it in plastic, and let it chill in the refrigerator for 30 minutes.
- Meanwhile, heat the olive oil in a skillet over medium heat.
- Add the diced onion and sauté until soft and translucent, about 5 minutes.
- Stir in the ground beef or lamb, along with the cumin, smoked paprika, black pepper, and sea salt.
- Cook until the meat is browned and fully cooked, approximately 7-10 minutes.
- Remove from heat and fold in the chopped olives, diced hard-boiled eggs, and parsley. Allow the filling to cool completely.
- On a floured surface, roll out the chilled dough to a thickness of about 1/8 inch.
- Use a 4-inch round cutter to cut out circles.
- Spoon a generous tablespoon of the filling onto the center of each circle.
- Fold the dough over to form a half-moon shape and press the edges together firmly to seal.
- Arrange the empanadas on a parchment-lined baking sheet.
- Brush the tops with the beaten egg for a glossy finish.
- Bake in the preheated oven for 20-25 minutes, or until they are beautifully golden brown.
- Allow the empanadas to cool for a few minutes before serving warm.
Notes
- For an extra kick, consider adding diced jalapeños to the filling.
- Swap out the ground beef for ground chicken or turkey for a lighter alternative.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Bolivian
Nutrition
- Serving Size: 1 empanada
- Calories: 320
- Sugar: 0g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 70mg
Keywords: Bolivian Juicy Baked Empanadas, Savory Empanadas, Baked Empanadas