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) cold water 1/4 cup (60ml) cold water
• 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
• 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

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 use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the cold water to the flour mixture, mixing with a fork until the dough comes together. Knead the dough lightly on a floured surface until smooth. Wrap it in 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 2-3 minutes to allow the flavors to meld. Remove from heat and let the filling cool.
5. 5.
   Preheat the oven to 375°F (190°C).
6. 6.
   Roll out the chilled dough on a floured surface to a thickness of about 1/8 inch (3mm). Use a round cutter or a glass to cut out circles of about 4-5 inches (10-12cm) in diameter.
7. 7.
   Place a spoonful of the cooled beef filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape and seal the edges by pressing with a fork.
8. 8.
   Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg wash for a golden finish.
9. 9.
   Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crispy.
10. 10.
    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 turkey or chicken for a lighter alternative.
• Paprika — Opt for smoked paprika to add a smoky depth of flavor to the filling.
• All-purpose flour — If you prefer a gluten-free version, use a gluten-free flour blend instead.

Tips & Tricks

• For a shortcut, you can use store-bought empanada dough instead of making the pastry from scratch.
• Experiment with different fillings such as chicken, cheese, or vegetables to cater to different tastes.
• 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 chili flakes to the beef mixture.
• Make a double batch and freeze the uncooked empanadas for later use.

Serving advice

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

Presentation advice

Arrange the golden-brown empanadas on a platter, garnished with a sprinkle of fresh chopped parsley. Serve them with a side of chimichurri sauce for dipping.