These are definitely a meal, not the dessert caramel apple empanadas from Taco Bell. I have tried other dough recipes like pizza or biscuit dough, but nothing compares to the taste of a pie crust even though it’s pretty unhealthy.
Prepare the filling in advance if possible. This will allow for the broth to congeal and stay in the crust instead of leaking out when you put the empanadas together.
Boil, peel and chop using your preferred method (mine is the Instant Pot):
Instant Pot: For the eggs, place on the trivet with 1 c. cold water underneath. Cook at high pressure for 8 minutes, then quick release. Set the eggs in ice water immediately and peel/chop when they’re cool. Set aside.
Cook until browned:
1/2 lb. ground beef (I use 80/20 or 85/15).
1 small onion, chopped
Drain the meat/onion mixture and add all of the following:
1/2 t. oregano
1/4 t. garlic powder
1/4 t. red pepper flakes
1/2 c. beef broth
1/2 c. green olives, sliced
the chopped, boiled eggs
Refrigerate the filling until the broth congeals. Preheat the oven to 350 unless you plan on using the air fryer.
Meanwhile, make the crust by mixing together in a bowl:
2 1/2 c. flour
3/4 c. oil
1 1/4 t. salt
1/4 c. + additional water if needed to make the dough
Divide the dough into 8 equal pieces and shape those pieces into balls. Place one ball on a piece of waxed paper or plastic wrap, cover with another piece of wax paper or plastic wrap, and roll it out as thin as possible. Fill the circle with 1/4 c. of the filling, fold the circle in half, and crimp it closed.
Bake the empanadas for 20 minutes at 350 or air fry for 10 minutes at 400 degrees.