Empanadas
Yours to keep. Print it, copy it, take it somewhere else — I don't lock recipes up.
- Cuisine
- Argentinian
- Course
- Main
- Ready in
- 40 min
- Effort
- Some steps
Ingredients
×1
- 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
- Salt
- Pepper
Method
- 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.
- 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.
Tags
- beef
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Recipe text and photography from TheMealDB. Cook time is read from the method where the recipe states one, and estimated otherwise.