Empanadas with Fried Onions

Step 1

Thinly slice 1 onion. Heat 2 tbsp olive oil in a skillet over medium heat. Add the sliced onion and cook, stirring often, until deep golden and caramelized, about 15 minutes. Transfer to a bowl.

Step 2

In the same skillet, add 1 tbsp olive oil and 1 lb ground beef. Cook over medium-high heat, breaking up the meat, until browned and cooked through, about 8 minutes. Season with 1 tsp paprika, 1 tsp salt, and 0.5 tsp black pepper.

Step 3

Stir the caramelized onions into the beef mixture. Remove from heat and let cool slightly. Chop 0.25 cup fresh parsley and stir it into the filling.

Step 4

Preheat oven to 400°F. Place 8 empanada discs on a work surface. Spoon about 2 tbsp of filling onto the center of each disc. Fold the dough over to form a half-moon and press edges with a fork to seal.

Step 5

Arrange the empanadas on a baking sheet lined with parchment paper. Brush the tops with a little olive oil or beaten egg if desired. Bake until golden brown and crisp, about 20 minutes.

Step 6

While they bake, thinly slice the remaining 1 onion. Heat 1 tbsp olive oil in a skillet over medium heat and fry the onion until crispy and golden, about 10 minutes. Drain on paper towels.

Step 7

Serve the hot empanadas topped with the crispy fried onions and extra parsley if you like.