Martín Fierro Empanadas

Ingredients

• For the dough: For the dough:
• 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
• 1/2 cup (120ml) cold water 1/2 cup (120ml) cold 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
• 1/4 cup (60ml) beef broth 1/4 cup (60ml) beef broth
• 1/4 cup (40g) green olives, pitted and chopped 1/4 cup (40g) green olives, pitted and chopped
• 2 hard-boiled eggs, chopped 2 hard-boiled eggs, chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• For brushing: For brushing:
• 1 egg, beaten 1 egg, beaten

Nutrition

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

Preparation

1. 1.
   In a large mixing 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, mixing until the dough comes together. Knead the dough lightly until smooth, then shape it 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, cooking until the onion is translucent.
4. 4.
   Stir in the beef broth, green olives, chopped hard-boiled eggs, ground cumin, paprika, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld. 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 4 inches (10cm).
7. 7.
   Place a spoonful of the cooled filling in the center of each dough circle. Fold the dough over the filling, forming a half-moon shape. Press the edges together to seal the empanadas.
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.
10. 10.
    Allow the empanadas to cool slightly before serving. Enjoy them warm as a delightful snack or as part of a larger meal.

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for a healthier option. You can also substitute it with ground chicken, turkey, or a plant-based alternative for a vegetarian version.
• Green olives — If you prefer a milder flavor, you can use black olives instead. Make sure to pit and chop them before adding them to the filling.

Tips & Tricks

• For a shortcut, you can use store-bought empanada dough instead of making it from scratch.
• Experiment with different fillings such as cheese and spinach, ham and cheese, or even sweet fillings like dulce de leche for dessert empanadas.
• Serve the empanadas with chimichurri sauce or salsa for an extra burst of flavor.
• If you're short on time, you can prepare the filling in advance and refrigerate it until ready to use.
• Freeze any leftover empanadas for a quick and delicious meal or snack later on.

Serving advice

Serve the Martín Fierro Empanadas warm as an appetizer, snack, or as part of a main course. They pair well with a fresh green salad or a side of rice and beans.

Presentation advice

Arrange the golden-brown empanadas on a platter, garnishing with a sprinkle of fresh parsley or cilantro for a pop of color. Serve them with a side of chimichurri sauce or salsa for dipping.