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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 1 |
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Ingredients:
2 tablespoons olive oil, divided |
1 small onion, minced (about 1 1/2 cups) |
2 garlic cloves, minced |
3/4 pound lean ground sirloin |
1 teaspoon ground cumin |
1 teaspoon dried oregano |
1/4 teaspoon salt |
1/4 teaspoon chili powder |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon cayenne pepper |
2 tablespoons tomato paste |
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained |
1/4 cup raisins |
1/4 cup sliced pitted green olives (about 3 ounces) |
4 hard-cooked large eggs |
8 frozen empanada pasta discs, defrosted (such as goya) |
Directions:
1. Preheat oven to 450°. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion; cook until soft (5-6 minutes), stirring occasionally. Add garlic; cook an additional minute. Add sirloin; cook, breaking up with a wooden spoon or spatula, until browned (about 4 minutes). Add cumin and next 5 ingredients (through cayenne); stirring well. Add tomato paste; cook 2 minutes, stirring well. Add tomatoes, raisins, and olives; cook until liquid is absorbed (2-3 minutes), stirring well.
2. Remove from heat; cool slightly (about 10 minutes). Remove and discard yolks from 2 hard-cooked eggs; chop whites and remaining eggs. Add eggs to empanada filling, stirring gently.
3. Place 1 empanada disc between 2 pieces of wax paper; roll out slightly to 7 inches. Place 1/3 cup filling in center of each empanada. Moisten edges; fold empanada over filling, and tightly crimp with a fork. Repeat with remaining empanadas. Transfer to a parchment paper-lined baking sheet; bake until browned (12-15 minutes).
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