- 1 tablespoon Extra Virgin Olive Oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 pound lean ground beef
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 teaspoons dried oregano fresh ground pepper, to taste
- 1/2- cup pitted green olives (Picholine or Spanish), rinsed well, halved lengthwise
- 1 package (2 sheets) puff pastry dough, thawed
- 1 egg
- 2 teaspoons water
- Preheat oven to 375 F.
- Line 2 baking sheets with parchment paper and set aside.
- Heat olive oil in large skillet over medium-high heat.
- Add onions and cook for 4 minutes, or until translucent.
- Stir in garlic and cook for 30 seconds, or until fragrant.
- Add ground beef, cumin, paprika, oregano and pepper.
- Cook, stirring and breaking up the beef with a wooden spoon, until cooked through, about 5 to 7 minutes.
- Remove from heat and mix in the chopped olives; set aside.
- On a lightly floured surface, roll out one sheet puff pastry dough to 1/8 inch thickness.
- Cut out 6 circles, each should be about a 5-inch diameter. I use a large round cookie cutter. Repeat with the second sheet of pastry dough.
- Spoon about a tablespoon of the meat mixture onto center of each dough round; set aside.
- In a small mixing bowl combine egg and water and lightly beat with a fork.
- Using a pastry brush, paint edges of dough with the prepared egg wash.
- Fold dough over meat, shaping it into half-moon shape; gently press down edges and twist down to seal. Repeat with remaining ingredients.
- Transfer the empanadas to previously prepared baking sheets, leaving about 1-1/2 inches space between the empanadas.
- Bake in the preheated oven for 18 to 20 minutes, or until puffed up and golden brown.
- Remove from oven and serve immediately.