👨‍🍳 Instruktioner

1. 1

   Heat a tablespoon of oil in a large skillet over medium heat. Sauté the chopped onion and green bell pepper until softened, about 5-7 minutes.

   ⏱️ 5-7 minutes

   💡 Proffstips: Do not brown the vegetables.
2. 2

   Add the minced garlic and cook for another minute until fragrant.

   ⏱️ 1 minute
3. 3

   Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned, then drain off any excess fat.

   💡 Proffstips: Ensure all pink is gone from the beef.
4. 4

   Stir in the diced tomatoes, chopped olives, cumin, paprika, salt, and pepper. Cook for about 5-10 minutes until the tomatoes have softened and the flavors have melded.

   ⏱️ 5-10 minutes
5. 5

   Remove the skillet from the heat and let the filling cool slightly. Stir in the chopped hard-boiled eggs.

   💡 Proffstips: Cooling prevents the dough from becoming soggy.
6. 6

   Prepare the empanada dough according to package instructions or your recipe. If using pre-made discs, ensure they are at room temperature.

7. 7

   Place about 2-3 tablespoons of the meat filling onto one half of each empanada disc, leaving a border around the edge.

   💡 Proffstips: Do not overfill, as it makes sealing difficult.
8. 8

   Moisten the edges of the dough with water and fold the other half over the filling to create a half-moon shape. Crimp the edges firmly with your fingers or a fork to seal.

   💡 Proffstips: A good seal prevents the filling from leaking out during cooking.
9. 9

   To fry: Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven to 180°C (350°F). Fry the empanadas in batches until golden brown and crisp on both sides, about 3-4 minutes per side.

   ⏱️ 6-8 minutes per batch

   💡 Proffstips: Maintain oil temperature for even cooking.
10. 10

    To bake: Preheat oven to 200°C (400°F). Place empanadas on a baking sheet, brush with egg wash, and bake for 20-25 minutes, or until golden brown and puffed.

    ⏱️ 20-25 minutes

    💡 Proffstips: Egg wash gives a nice sheen and color.
11. 11

    Drain fried empanadas on paper towels. Serve hot.