Flaky baked pastry turnovers filled with seasoned ground beef, olives, hard-boiled egg, and onion, with a distinctive sugar-glazed top crust that caramelizes in the oven.
Ingredients
500g flour
150g butter, cold and cubed
1 egg
100ml warm water
Salt
500g ground beef
2 large onions, diced
2 hard-boiled eggs, chopped
12 green olives, halved
1 tsp cumin
1 tsp paprika
Salt and pepper
1 egg yolk mixed with 1 tbsp milk for glaze
1 tbsp sugar for glaze
Instructions
1Make dough: combine flour, salt, and butter. Cut butter in until pea-sized. Add egg and water, knead briefly. Chill 30 minutes.
2Cook filling: sauté onions until soft, add ground beef, cook until browned. Season with cumin, paprika, salt, pepper. Cool completely.
3Fold in chopped hard-boiled eggs and olives into cooled filling.
4Roll dough and cut into 15cm circles. Place filling in center, fold and crimp edges.
5Place on baking sheet. Brush with egg yolk wash, sprinkle sugar on top.
6Bake at 200C for 25 minutes until golden with caramelized sugar glaze.
Did You Know?
Uruguayan empanadas are distinguished from Argentine ones by their sweet glaze on top — the sugar caramelizes during baking, creating a signature crackly-sweet crust.