Ingredients

• 2 tbsps olive oil
• 500 gms (1.11 lbs) ground beef
• 1 onion, finely chopped
• 1 red bell pepper, finely chopped
• 2 garlic cloves, minced
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tsp salt
• 0.5 tsp pepper
• 120 mls (0.5 cup) tomato sauce
• 24 empanada dough discs
• 1 egg, beaten (for egg wash)
• 120 mls (0.5 cup) almonds, toasted
• 2 roasted red bell peppers
• 1 tomato, chopped
• 1 garlic clove
• 2 tbsps sherry vinegar
• 1 tsp smoked paprika
• 120 mls (0.5 cup) olive oil (for sauce)

Instructions

1. In a large skillet, heat 2 tablespoons of olive oil over medium heat.
2. Add finely chopped onion and red bell pepper. Cook until softened, about 5 minutes.
3. Add minced garlic, ground beef, paprika, cumin, salt, and pepper. Cook until the beef is browned.
4. Stir in tomato sauce and simmer for 10 minutes. Remove from heat and let cool.
5. Preheat oven to 375°F (190°C).
6. Lay empanada dough discs on a flat surface. Place about 1 to 2 tablespoons of beef filling in the center of each disc.
7. Fold the dough over the filling to create a half-moon shape and seal the edges by pressing with a fork.
8. Brush the tops with beaten egg.
9. Place empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown.
10. While empanadas are baking, prepare the Romesco sauce. In a blender, combine toasted almonds, roasted red peppers, chopped tomato, garlic clove, sherry vinegar, and smoked paprika.
11. Blend until smooth and gradually add 0.5 cup of olive oil while blending until the sauce is emulsified.
12. Serve empanadas warm with Romesco sauce on the side.

Notes

• Empanadas can be prepared ahead of time and baked when ready to serve.
• Romesco sauce can be stored in the refrigerator for up to a week.