Empanadas
Golden half-moons of cumin-spiced beef, olives and egg — Argentina's pride, by the dozen.
- Total
- 35 min
- Serves
- 4
Argentina's handheld pride: a buttery dough folded around the classic salteña-style filling — beef sautéed with onion, cumin, paprika, chopped olives and egg — then baked to a golden half-moon. Every region argues the crimp; everyone agrees on the second helping. Make a double batch and freeze the future.
Ingredients
- 500g All purpose flour
- 200g Butter
- 120ml Water
- 1 tsp Salt
- 500g Ground Beef
- 2 chopped Onion
- 4 Chopped Egg
- 100g Green Olives
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- To taste Salt
- To taste Pepper
Instructions
- Make the Dough: Mix flour and salt in a large bowl. Add butter, using your fingers to blend into a crumbly texture. Gradually add water, mixing until a dough forms. Wrap and chill for 30 minutes.
- Prepare the Filling: Cook onions in a pan until translucent. Add ground beef, cooking until browned. Stir in spices, then remove from heat. Once cooled, mix in eggs and olives.
- Assemble: Roll out the dough and cut into circles. Place a spoonful of filling in each, fold over, and seal the edges.
- Cook: Bake at 200°C (400°F) for 20-25 minutes, or until golden.
- Pro Tips:
- For a flakier crust, incorporate a tablespoon of vinegar into the dough mixture. This helps prevent gluten formation.
- Seal the edges of the empanadas with a fork to ensure they do not open during baking or frying.
Nutrition (per serving)
- Calories
- 600
- Protein
- 30 g
- Fat
- 35 g
- Carbs
- 50 g
Adapted from munchery.com. Rewritten and re-photographed by MealIdeas.
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