Empanadas
Golden, flaky empanadas are a cornerstone of Argentine cuisine, their crisp pastry encasing a rich, savory filling of caramelized onions, spiced ground beef, and briny olives. The dough, lightly dusted with paprika for warmth and color, bakes into a delicate yet sturdy shell that yields to tender, juicy meat with each bite. Whether folded into half-moons or pleated into intricate edges, these handheld pies are as satisfying to look at as they are to devour. A few minutes in the oven transforms simple ingredients into a dish that’s bold in flavor and impossible to resist.
Ingredients
- All purpose flour500g
- Butter200g
- Water120ml
- Salt1 tsp
- Ground Beef500g
- Onion2 chopped
- Egg4 Chopped
- Green Olives100g
- Cumin1 teaspoon
- Paprika1 teaspoon
- SaltTo taste
- PepperTo taste
Nutrition
Directions
- 1
Make the Dough: Mix flour and salt in a large bowl. Add butter, using your fingers to blend into a crumbly texture. Gradually add water, mixing until a dough forms. Wrap and chill for 30 minutes.
- 2
Prepare the Filling: Cook onions in a pan until translucent. Add ground beef, cooking until browned. Stir in spices, then remove from heat. Once cooled, mix in eggs and olives.
- 3
Assemble: Roll out the dough and cut into circles. Place a spoonful of filling in each, fold over, and seal the edges.
- 4
Cook: Bake at 200°C (400°F) for 20-25 minutes, or until golden.
- 5
Pro Tips:
- 6
For a flakier crust, incorporate a tablespoon of vinegar into the dough mixture. This helps prevent gluten formation.
- 7
Seal the edges of the empanadas with a fork to ensure they do not open during baking or frying.
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