Baked Empanadas Criollas

Ingredients

• 8 empanada discs (tapas), thawed
• 8 oz ground beef
• 1 onion, finely diced
• 3 scallions, sliced
• 1 tsp sweet paprika
• 1 tsp ground cumin
• ½ tsp dried oregano
• 2 hard-boiled eggs, chopped
• ¼ cup green olives, sliced
• 1 egg, beaten, for sealing and brushing

Method

1. Soften the onion in a little oil over medium until sweet, 6–7 minutes, then add the beef, paprika, cumin, oregano, and a good pinch of salt. Cook just until no pink remains — juicy, not browned dry.
2. Stir in the scallions, then spread the filling on a plate and chill 15 minutes. Warm filling melts the dough and blows out the seams.
3. Fold the chopped eggs and olives into the cooled filling. Spoon onto the discs, brush the rims with beaten egg, and fold into half-moons, pressing out the air.
4. Crimp with the repulgue: fold a corner over itself, then keep folding the same pinch along the edge to make a rope. A fork press works too — it just won't win you any abuela points.
5. Brush with egg and bake at 400°F (205°C) for 20–25 minutes until deeply golden. Rest 5 minutes; the filling inside is lava.