Ingredients:
300g ground beef (90/10%)
100g diced onion
2 cloves garlic, minced
100g diced green bell pepper
1 tsp cumin
1 tsp paprika
1 tsp chili powder
1 tsp salt
10g all-purpose flour
150g water
10 empanada wrappers
1 egg, beaten
Macros per serving (1 empanada):
Calories: 182
Protein: 9g
Fat: 7g
Carbohydrates: 19g
Fiber: 1g
Instructions:
Preheat the oven to 375°F (190°C).
In a large skillet over medium-high heat, cook the ground beef until browned and fully cooked.
Add the onion, garlic, and green bell pepper to the skillet and cook for an additional 3-5 minutes, or until the vegetables are softened.
Add the cumin, paprika, chili powder, and salt to the skillet and stir to combine.
Sprinkle the flour over the mixture and stir to combine.
Add the water to the skillet and stir until the mixture thickens and comes to a boil.
Remove the skillet from the heat and let the mixture cool for a few minutes.
Spoon about 2 tablespoons of the beef mixture onto each empanada wrapper.
Fold the wrapper over the filling and press the edges together to seal.
Brush the beaten egg over the empanadas.
Place the empanadas on a baking sheet lined with parchment paper.
Bake for 20-25 minutes, or until the empanadas are golden brown.
Serve hot and enjoy!
Note: You can also make these empanadas ahead of time and freeze them. To reheat, bake in the oven at 375°F (190°C) for 10-15 minutes or until heated through
