Empanada Skillet Bake

Ingredients

• 1½ lb Ground Beef
• 1 onion + 1 bell pepper, diced
• 2 tsp cumin + 1 tbsp sweet paprika + ½ tsp oregano
• ⅓ cup green olives, sliced
• 3 tbsp raisins (the sweet-savory signature — trust)
• 2 boiled eggs, chopped
• 1 sheet pie dough or 8 small tortillas
• 1 egg, beaten, for the glaze

Method

1. Brown the Ground Beef with the onion and pepper, breaking it up, until cooked through (160°F for beef). Stir in the spices for the final minute.
2. Off the heat, fold in the olives, raisins, and chopped egg — the classic salteña filling triad of salty, sweet, rich.
3. Spread the filling in an ovenproof skillet and lay the dough over the top, tucking the edges in and slashing vents. Brush with beaten egg.
4. Bake at 400°F (205°C) for 20–25 minutes until the lid is burnished and crackling.
5. Rest 5 minutes and serve in wedges — every empanada flavor at one-tenth the origami. Purists may object; they'll do so with full mouths.