Ingredients
- 1 lb ground beef
- 1 cup frozen corn kernels
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 packages of empanada dough (store-bought or homemade)
- 1 egg, beaten (for egg wash)
Instructions
- In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
- Add the chopped onion and minced garlic to the skillet and cook until softened.
- Stir in the frozen corn, ground cumin, paprika, salt, and pepper. Cook for an additional 5 minutes, then remove from heat and let the filling cool.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the empanada dough and cut it into circles using a round cutter or a small plate as a guide.
- Place a spoonful of the beef and corn filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape, then crimp the edges with a fork to seal.
- Place the empanadas on the prepared baking sheet, brush the tops with the beaten egg, and bake for 20-25 minutes or until golden brown.
- Remove from the oven and let the empanadas cool slightly before serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 25 minutes
- Total time:
- 55 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 280 per serving
- Protein
- 15g
- Carbohydrates
- 25g
- Fat
- 12g
Supplies
Skillet Baking sheet Parchment paper
Tools
Round cutter or small plate Fork
Serving suggestions
Serve the Bolivian Beef and Corn Empanadas with a side of salsa or aji sauce for dipping.
Tips & tricks
For a time-saving option, you can use store-bought empanada dough instead of making it from scratch.
Cost
$15