Traditionally a beautiful Argentinian delight, you'll find these gluten free and keto empanadas to be bursting with flavor and all wrapped up in a nice 'n flakey crust!
See recipe video for guidance on the pie crust!
Make a batch of our all-butter flakey pie crust. Chill while you make the filling.
Heat olive oil in a large pot over high heat. Cook beef, breaking it up with a spoon, until browned but not completely cooked through. Transfer to a medium bowl with a slotted spoon, leaving as much fat in pan as possible.
Reduce heat to medium and cook onion and bell pepper, stir- ring, until tender but not browned, 6–8 minutes; season with salt and black pepper. Add cumin, paprika, oregano, and cayenne and cook, stirring, until fragrant, about 1 minute. Add chicken broth and reserved beef along with any accumulated juices to pot. Stir in sug- ar and season to taste with salt and black pepper. Bring to a simmer and cook, stirring and scraping up any brown bits, until most of the liquid is evaporated, 15–20 minutes. Transfer to a medium bowl, allow to come to room temperature, cover, and chill at least 3 hours
Preheat oven to 375°F/190°C and line a baking tray with a mat.
Roll out dough between parchment paper and cut out 8 rounds. Place 2-3 tablespoons filling (depending on the size of your em- panadas) in the center of each round and top with a couple olive halves. Fold round over filling and pinch edges to seal, using a fork to crimp the edges. Transfer empanada to prepared tray, spacing 1” apart. Repeat with remaining rounds (you’ll get about roughly 8 large empanadas out of a batch).
Brush with egg wash and bake, rotating tray halfway through, until golden brown and slightly darker around the edges, 25–35 minutes.
The filling can be made 3 days ahead and the unbaked empanadas can be made 3 months ahead; freeze on sheet tray, then transfer to freezer bags and keep frozen.