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2 tsp - Minced garlic
2 lbs - Ground beef
1 1/2 c - Onions, chopped
2 Tbsp - Olive oil
3 eggs -Two hard boiled, 1 raw
1/3 c - Olives, pitted and chopped
1 1/2 Tbsp - Salt
2 tsp - Paprika
3 c - Flour, plus a bit more
6 oz - Butter, cold & cubed
1/3 c - Cold water
Oil a large skillet with the olive oil and sauté the chopped onions.
Add the ground beef and break it up in the pan. Cook till browned.
Add the Bravado Spice Creamy Herb & Jalapeño Hot Sauce, 2 chopped hard boiled eggs, the chopped olives, 1 tablespoon of salt, garlic, 1/2 cup of flour & the paprika. When well incorporated, set aside.
In a mixing bowl, mix 2 1/2 cups flour, 1 teaspoon of salt, and butter. Then add the cold water and gently make into a ball. Do NOT over knead the dough. Chill the dough for 30 minutes in the refrigerator.
Roll the dough out on a floured surface with a rolling pin until the dough is a little more than 1/8 in. thick. Use a small bowl to press out roughly 5 in. circles. Preheat your oven to 400º F.
Put about 2 tablespoons of the beef filling in the middle of the pastry, then wet the edges of the circle and crimp closed. Brush the empanadas with egg wash (optional).
Bake for 12-15 minutes until browned and serve.