Empanadas
Empanadas — Argentina's classic beef recipe.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Argentina, Dinner
Ingredients
- 500 cup all purpose flour
- 200 g butter
- 120 ml water
- 1 g salt
- 500 g ground beef
- 2 g onions
- 4 pcs eggs
- 100 g green olives
- 1 g cumin
- 1 tbsp paprika
- 1 pcs to taste salt
- 1 pcs to taste pepper
Instructions
- Combine the flour and salt in a large mixing bowl.
- Add the butter and use your fingertips to work it into the flour until the mixture resembles coarse crumbs.
- If desired, stir in 1 tablespoon of vinegar to help create a flakier crust.
- Slowly add the water, mixing as you go until a unified dough comes together.
- Wrap the dough and refrigerate it for 30 minutes to chill.
- Sauté the onions in a pan over medium heat until they turn translucent.
- Add the ground beef to the skillet and cook until it is browned throughout.
- Stir the spices into the meat, then take the pan off the heat and allow the mixture to cool.
- When the filling has cooled, fold the eggs and olives into the beef mixture.
- Roll the chilled dough out and cut it into rounds.
- Spoon a portion of filling onto the center of each round, fold the dough over, and press the edges to seal.
- Crimp the edges of each empanada with a fork to ensure they stay closed during baking.
- Bake the empanadas at 200°C (400°F) for 20 to 25 minutes, or until they are golden brown.