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Posted by Abby Kellie on

Makes 12


  • 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


  1. Preheat oven to 375 F.
  2. Line 2 baking sheets with parchment paper and set aside.
  3. Heat olive oil in large skillet over medium-high heat.
  4. Add onions and cook for 4 minutes, or until translucent.
  5. Stir in garlic and cook for 30 seconds, or until fragrant.
  6. Add ground beef, cumin, paprika, oregano and pepper.
  7. Cook, stirring and breaking up the beef with a wooden spoon, until cooked through, about 5 to 7 minutes.
  8. Remove from heat and mix in the chopped olives; set aside.
  9. On a lightly floured surface, roll out one sheet puff pastry dough to 1/8 inch thickness.
  10. 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.
  11. Spoon about a tablespoon of the meat mixture onto center of each dough round; set aside.
  12. In a small mixing bowl combine egg and water and lightly beat with a fork.
  13. Using a pastry brush, paint edges of dough with the prepared egg wash.
  14. Fold dough over meat, shaping it into half-moon shape; gently press down edges and twist down to seal. Repeat with remaining ingredients.
  15. Transfer the empanadas to previously prepared baking sheets, leaving about 1-1/2 inches space between the empanadas.
  16. Bake in the preheated oven for 18 to 20 minutes, or until puffed up and golden brown.
  17. Remove from oven and serve immediately.

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