Cuban Beef Empanadas

Ingredients

• 300g Ground beef
• 1 Onion, small, finely diced
• 2 Zehen Garlic, minced
• 1/2 Green bell pepper, finely diced
• 1/2 TL Cumin, ground
• 1/2 TL Oregano, dried
• 1 EL Tomato paste
• 50ml Beef broth
• 50g Green olives, sliced (optional)
• 1 Packung Empanada dough discs (store-bought)
• 2 EL Vegetable oil (for filling)
• 500ml Vegetable oil (for frying)
• Salz und Pfeffer Salt and pepper, to taste

Instructions

1. For the filling: Heat oil in a pan. Brown ground beef, breaking up clumps. Drain excess fat.
2. Add onion, garlic, and green bell pepper and sauté for about 5 minutes until softened.
3. Add cumin, oregano, and tomato paste. Mix well and cook for 1 minute. Add broth and olives (if using). Simmer over low heat for 10-15 minutes until liquid evaporates. Season with salt and pepper. Let the filling cool.
4. Place about 1-2 tablespoons of filling on each empanada dough disc. Moisten the edges with water, fold over, and seal tightly by crimping with a fork.
5. Heat vegetable oil in a deep pot or fryer to 175°C (350°F).
6. Fry the empanadas in batches until golden brown and crispy (about 3-5 minutes per side). Drain on paper towels.
7. Serve hot.

Nutrition