Ingredients

• 2 medium potatoes
• 1 tablespoon butter
• 2 onion , chopped
• 3 greens onions , chopped
• 1 red bell pepper , chopped
• 1 pound lean ground beef
• 1 teaspoon paprika
• 0.5 teaspoons cayenne pepper
• salt to taste
• 0.75 cups green olives , pitted and chopped
• 2 hard-cooked eggs
• 1 tablespoon olive oil
• 24 empanadas pastry rounds
• 1 egg , lightly beaten

Instructions

1. 1 Place potatoes in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, about 8 minutes. Drain. Once cool enough to handle, peel and cut into cubes. Set aside.
2. 2 Meanwhile, melt butter in a large skillet and cook onion and green onions until softened, about 5 minutes. Add bell pepper and cook for 3 minutes. Add ground beef; cook and stir until beef is browned, about 5 minutes. Season with paprika, cayenne pepper, and salt.
3. 3 Remove beef mixture from heat; add potatoes and olives. Stir in chopped hard-cooked eggs; set filling aside to cool, about 20 minutes.
4. 4 Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with aluminum foil and lightly grease with olive oil.
5. 5 Place an empanada pastry round on a flat surface and lightly wet the edges with warm water. Put a large tablespoon of cooled filling in the center and fold dough over. Seal edges by pressing with a fork. Repeat with remaining rounds and filling. Transfer empanadas to the prepared baking sheets and brush with beaten egg.
6. 6 Bake in the preheated oven until golden brown, 15 to 20 minutes.

Nutrition per serving