Beef Empanadas

Ingredients

• 1 lb ground beef
• 1 medium yellow onion
• 2 garlic cloves
• ½ red bell pepper
• 2 tbsp tomato paste
• ½ cup beef broth
• 1 tsp cumin
• 1 tsp paprika
• ½ tsp oregano
• ¾ tsp salt
• ¼ tsp black pepper
• 8 store-bought empanada discs
• 1 egg
• 1 tbsp olive oil
• ¼ cup cilantro (optional)

Steps

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Heat olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it apart, until browned. Drain excess fat.
3. Add chopped onion, minced garlic, and diced red bell pepper to the skillet. Cook until vegetables are softened, about 5-7 minutes.
4. Stir in tomato paste, cumin, paprika, oregano, salt, and pepper. Cook for 1 minute, then pour in beef broth. Simmer for 5-7 minutes, until liquid has mostly evaporated and the mixture is thick. Remove from heat and stir in fresh cilantro, if using.
5. Lay out empanada discs on a clean surface. Place about 2 tablespoons of the beef filling on one half of each disc. Fold the other half over to create a semicircle and crimp the edges with a fork to seal.
6. Whisk the egg in a small bowl to create an egg wash. Brush the tops of the empanadas with the egg wash.
7. Bake for 20-25 minutes, or until the empanadas are golden brown and puffed. Serve warm.