Authentic Argentinian Empanadas Tucumanas

Ingredients

• For the dough: For the dough:
• 3 cups (360g) all-purpose flour 3 cups (360g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/2 cup (120ml) water, cold 1/2 cup (120ml) water, cold
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)
• For the filling: For the filling:
• 1 lb (450g) ground beef 1 lb (450g) ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 1 red bell pepper, finely chopped 1 red bell pepper, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 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

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 16g, 7g
• Carbohydrates (total, sugars): 21g, 1g
• Protein: 14g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large bowl, combine the flour and salt for the dough. Add the cold cubed butter and mix until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the cold water and knead the dough until it comes together. Shape it into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a skillet, heat the olive oil over medium heat. Add the chopped onion, bell pepper, and minced garlic. Sauté until the vegetables are softened.
4. 4.
   Add the ground beef to the skillet and cook until browned. Stir in the ground cumin, paprika, dried oregano, salt, and pepper. Cook for an additional 2-3 minutes. 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 with a diameter of approximately 5 inches (12cm).
7. 7.
   Place a spoonful of the cooled filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Press the edges together and crimp with a fork to seal.
8. 8.
   Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg for a golden finish.
9. 9.
   Bake for 20-25 minutes, or until the empanadas are golden brown and crispy.
10. 10.
    Serve hot and enjoy the authentic flavors of Empanadas Tucumanas!

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 twist.
• Red bell pepper — For a touch of sweetness, you can use roasted red bell peppers instead of fresh ones. Simply peel and dice them before adding to the filling.

Tips & Tricks

• To save time, you can prepare the dough and filling in advance and assemble the empanadas just before baking.
• Experiment with different spices and herbs to customize the flavor of the filling according to your taste preferences.
• Serve the empanadas with chimichurri sauce or salsa for an extra burst of flavor.
• If you prefer a spicier filling, add a pinch of cayenne pepper or a chopped chili pepper to the mixture.
• Leftover empanadas can be reheated in the oven for a few minutes to regain their crispiness.

Serving advice

Serve the Empanadas Tucumanas as an appetizer or main course. They pair well with a fresh green salad or a side of rice and beans. Don't forget to provide some chimichurri sauce or salsa for dipping!

Presentation advice

Arrange the golden-brown empanadas on a platter, garnished with fresh parsley or cilantro leaves. The vibrant colors of the filling will be beautifully showcased against the flaky crust.