Argentine · Beef
Empanadas
Argentine hand pies filled with seasoned ground beef, eggs, olives, and raisins
The Method
Instructions
Alright, let's start with the dough because that's going to be the base for those delicious empanadas. In a large bowl, mix your flour and a pinch of salt together until it's well combined. Then, take your cold butter and cut it into the flour mixture using your fingers or a pastry cutter until the texture becomes crumbly, kind of like coarse sand. This step is key because it helps create that lovely flaky crust we all love.
Next up, crack in the egg and add warm water little by little as you start to bring everything together. You want the dough to be soft but not sticky, so don't pour it all in at once. Once it starts to come together, transfer it to a clean surface and knead gently for about 5 to 7 minutes until it's nice and smooth. This is where the magic happens and the dough develops some gluten for a great texture. After that, wrap it up or cover the bowl with a damp cloth and let it rest for at least 30 minutes. This resting time helps the dough relax and makes it easier to roll out later.
While the dough is resting, let's get that filling going. Start by heating a bit of oil in a pan over medium heat and sauté your chopped onions until they turn soft and translucent. You want to stir occasionally so they don't brown too fast, just soft and sweet. Then, add your ground beef and cook it until it's browned all over, breaking it up with your spoon as it cooks. The smell at this point is going to be fantastic.
Once the beef is nicely browned, sprinkle in the cumin, paprika, salt, and pepper. Stir everything together so those spices coat the meat evenly. Let it cook for another 10 minutes or so, allowing all those flavors to meld beautifully. After that, take the pan off the heat and let the filling cool down for a bit; you don't want to add the other ingredients while it's still hot because it could make everything mushy.
When the filling is cool enough to handle, mix in the chopped hard boiled eggs, green olives, and raisins. These ingredients add a wonderful contrast of texture and flavor,salty, savory, and a little sweet all at once, which is just perfect for Argentine empanadas.
Now, back to your dough. Lightly flour your surface and roll the dough out until it's nice and thin, about 3 millimeters thick or so. You want it thin enough to be tender but sturdy enough to hold the filling. Use a round cutter or a cup to cut out circles about 10 centimeters in diameter; these will be your empanada pockets.
Place a spoonful of the filling right in the center of each circle. Be careful not to overfill, or it might get messy when you seal them. Fold the dough over to create a half moon shape, lining up the edges carefully. Press the edges together to seal the filling inside, then use a fork to crimp the edges , this not only looks nice but also ensures they don't open up during cooking.
Before cooking, brush each empanada lightly with egg wash (just a beaten egg) to help them get that beautiful golden color when baked. Now, you have two options for cooking: you can place them on a baking sheet and bake in a preheated oven at 190 degrees Celsius for about 20 to 25 minutes, or until they're golden and crisp. Alternatively, if you want that deep golden, crunchy exterior, you can deep fry them in hot oil for about 5 minutes. Just be careful and make sure your oil is at the right temperature to avoid greasy empanadas.
Serve these hot and fresh with some chimichurri sauce on the side,that tangy, herby goodness is the perfect partner for these savory treats. Enjoy every bite!
Next up, crack in the egg and add warm water little by little as you start to bring everything together. You want the dough to be soft but not sticky, so don't pour it all in at once. Once it starts to come together, transfer it to a clean surface and knead gently for about 5 to 7 minutes until it's nice and smooth. This is where the magic happens and the dough develops some gluten for a great texture. After that, wrap it up or cover the bowl with a damp cloth and let it rest for at least 30 minutes. This resting time helps the dough relax and makes it easier to roll out later.
While the dough is resting, let's get that filling going. Start by heating a bit of oil in a pan over medium heat and sauté your chopped onions until they turn soft and translucent. You want to stir occasionally so they don't brown too fast, just soft and sweet. Then, add your ground beef and cook it until it's browned all over, breaking it up with your spoon as it cooks. The smell at this point is going to be fantastic.
Once the beef is nicely browned, sprinkle in the cumin, paprika, salt, and pepper. Stir everything together so those spices coat the meat evenly. Let it cook for another 10 minutes or so, allowing all those flavors to meld beautifully. After that, take the pan off the heat and let the filling cool down for a bit; you don't want to add the other ingredients while it's still hot because it could make everything mushy.
When the filling is cool enough to handle, mix in the chopped hard boiled eggs, green olives, and raisins. These ingredients add a wonderful contrast of texture and flavor,salty, savory, and a little sweet all at once, which is just perfect for Argentine empanadas.
Now, back to your dough. Lightly flour your surface and roll the dough out until it's nice and thin, about 3 millimeters thick or so. You want it thin enough to be tender but sturdy enough to hold the filling. Use a round cutter or a cup to cut out circles about 10 centimeters in diameter; these will be your empanada pockets.
Place a spoonful of the filling right in the center of each circle. Be careful not to overfill, or it might get messy when you seal them. Fold the dough over to create a half moon shape, lining up the edges carefully. Press the edges together to seal the filling inside, then use a fork to crimp the edges , this not only looks nice but also ensures they don't open up during cooking.
Before cooking, brush each empanada lightly with egg wash (just a beaten egg) to help them get that beautiful golden color when baked. Now, you have two options for cooking: you can place them on a baking sheet and bake in a preheated oven at 190 degrees Celsius for about 20 to 25 minutes, or until they're golden and crisp. Alternatively, if you want that deep golden, crunchy exterior, you can deep fry them in hot oil for about 5 minutes. Just be careful and make sure your oil is at the right temperature to avoid greasy empanadas.
Serve these hot and fresh with some chimichurri sauce on the side,that tangy, herby goodness is the perfect partner for these savory treats. Enjoy every bite!
Pairs Well With
