Lunch · 60 min · argentinian

Empanadas de Carne

An Argentinian lunch built around pizza dough and ground beef — on the table in 60 minutes. It is weeknight cooking that still hits your targets — 30 grams of protein per serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 480 g Pizza dough
• 1 lb Ground beef
• 2 Onion
• 2 Hard-boiled eggs
• 1/2 cup Green olives
• 1 tbsp Paprika
• 1 tsp Cumin
• 1/4 cup Beef broth

Steps

1. Brown the beef in a hot skillet, breaking it up, then add the diced onions and cook until soft and sweet.
2. Season with paprika, cumin, and salt, splash in the broth, and simmer until the filling is moist but not wet; chill completely — cold filling never bursts the dough.
3. Fold in chopped egg and sliced olives. Spoon 2 tablespoons of filling onto each dough round.
4. Fold into half-moons and seal with the classic repulgue crimp, pinching and twisting the edge.
5. Bake at 400°F for 20–22 minutes until puffed and golden; rest 5 minutes so the juices settle before biting in.

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