Empanadas are a beloved staple in Argentine cuisine, known for their savory fillings encased in a flaky pastry. These hand-held delights are perfect for any occasion, whether as a snack, appetizer, or main course. Here’s a classic recipe for Argentine beef empanadas, filled with seasoned ground beef, onions, olives, and hard-boiled eggs.
Ingredients:
For the Dough:
- 3 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1 teaspoon salt
- 1/2 cup cold water (more if needed)
- 1 egg, beaten (for egg wash)
For the Filling:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 500g (1 lb) ground beef
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon oregano
- Salt and freshly ground black pepper to taste
- 1/2 cup green olives, chopped
- 2 hard-boiled eggs, chopped
- 1/4 cup raisins (optional)
Instructions:
Making the Dough:
- Prepare the Dough:
- In a large mixing bowl, combine the flour and salt. Add the chilled, cubed butter and use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.
- Add Water:
- Gradually add the cold water, mixing until the dough comes together. Add more water if needed, a tablespoon at a time, until the dough is smooth and cohesive. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Making the Filling:
- Sauté the Aromatics:
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
- Cook the Beef:
- Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned and cooked through, about 7-10 minutes. Drain any excess fat.
- Season the Filling:
- Stir in the cumin, paprika, crushed red pepper flakes, oregano, salt, and pepper. Cook for another 2-3 minutes, allowing the spices to infuse the meat.
- Add Additional Ingredients:
- Remove the skillet from heat and stir in the chopped green olives, hard-boiled eggs, and raisins if using. Allow the filling to cool slightly before assembling the empanadas.
Assembling the Empanadas:
- Preheat Oven:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll Out the Dough:
- On a lightly floured surface, roll out the dough to a thickness of about 1/8 inch. Use a round cutter (about 4-5 inches in diameter) to cut out circles of dough.
- Fill the Empanadas:
- Place a heaping tablespoon of the filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges together to seal. Use a fork to crimp the edges or twist the edges to seal tightly.
- Bake the Empanadas:
- Place the empanadas on the prepared baking sheet. Brush the tops with the beaten egg to ensure a golden, shiny finish. Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown.
- Serve:
- Let the empanadas cool slightly before serving. Enjoy them warm, either on their own or with a chimichurri sauce for an extra burst of flavor.
Argentine empanadas are a delightful way to experience the flavors of Argentina. This recipe brings together a savory filling and a flaky pastry to create a snack or meal that is sure to be a hit with everyone. Whether you enjoy them fresh from the oven or as part of a festive spread, these empanadas are a true culinary treat.