Argentinian Beef Empanadas

Ingredients

• For the pastry: For the pastry:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• For the filling: For the filling:
• 1 lb (450g) ground beef 1 lb (450g) ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• 2 hard-boiled eggs, chopped 2 hard-boiled eggs, chopped
• 1/4 cup (50g) green olives, pitted and sliced 1/4 cup (50g) green olives, pitted and sliced
• For brushing: For brushing:
• 1 egg, beaten 1 egg, beaten

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 15g (7g saturated)
• Carbohydrates: 18g (1g sugars)
• Protein: 12g
• Fiber: 1g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the pastry. Add the cold cubed butter and mix until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water and mix until the dough comes together. Shape the dough into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a skillet, cook the ground beef over medium heat until browned. Add the chopped onion and minced garlic, and cook until the onion is translucent.
4. 4.
   Stir in the ground cumin, paprika, dried oregano, salt, and pepper. Cook for an additional 2 minutes to allow the flavors to meld together. Remove from heat and let the filling cool.
5. 5.
   Preheat the oven to 375°F (190°C).
6. 6.
   On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch (3mm). Cut out circles using a round cutter or a glass.
7. 7.
   Place a spoonful of the cooled beef filling in the center of each dough circle. Top with chopped hard-boiled eggs and sliced green olives.
8. 8.
   Fold the dough over the filling to create a half-moon shape. Press the edges together to seal and crimp with a fork.
9. 9.
   Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg.
10. 10.
    Bake for 20-25 minutes, or until the empanadas are golden brown and crispy.
11. 11.
    Remove from the oven and let them cool for a few minutes before serving.

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for a healthier option. You can also substitute it with ground chicken or turkey for a lighter alternative.
• Green olives — If you're not a fan of olives, you can omit them or replace them with chopped roasted red peppers for a different flavor profile.
• Pastry — Make sure the butter is cold and cubed to achieve a flaky pastry. Handle the dough gently to avoid overworking it, which can result in a tough crust.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the filling.
• Serve the empanadas with chimichurri sauce for an authentic Argentinian experience.
• Make a double batch of the empanadas and freeze the extras for a quick and delicious meal later on.
• Experiment with different fillings such as cheese and spinach or chicken and corn.
• If you prefer a lighter crust, you can use phyllo dough instead of making the pastry from scratch.

Serving advice

Serve the Argentinian Beef Empanadas warm as an appetizer or main course. They pair well with a fresh green salad or a side of rice and beans.

Presentation advice

Arrange the empanadas on a platter, garnish with fresh herbs such as parsley or cilantro, and serve with a side of chimichurri sauce for dipping. The golden brown crust and colorful filling will make for an enticing presentation.