Empanadas
Argentine-style baked empanadas with a buttery homemade dough and a savory ground beef filling with onion, egg, olives, and warm spices.
- 1 hr 10 min
- 620 kcal
- Argentinian
Mellowpan tip: Makes 8 servings. Plan the extras as tomorrow’s lunch.
Ingredients
For 8 servings
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Steps
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Step 1:
Mix the flour and 1 teaspoon of salt in a large bowl.
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Step 2:
Add the butter and use your fingers to blend it into the flour until the mixture has a crumbly texture.
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Step 3:
Gradually add the water, mixing until a dough forms.
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Step 4:
Wrap the dough and chill it for 30 minutes.
30 min -
Step 5:
Cook the chopped onions in a pan until translucent.
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Step 6:
Add the ground beef and cook until browned.
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Step 7:
Stir in the cumin, paprika, salt, and pepper, then remove the filling from the heat.
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Step 8:
Once the filling has cooled, mix in the chopped eggs and green olives.
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Step 9:
Roll out the dough and cut it into circles.
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Step 10:
Place a spoonful of filling in each dough circle, fold over, and seal the edges.
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Step 11:
Bake at 200°C (400°F) for 20–25 minutes, or until golden.
20–25 min -
Step 12:
For a flakier crust, optionally incorporate a tablespoon of vinegar into the dough mixture to help prevent gluten formation.
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Step 13:
Seal the empanada edges with a fork to help ensure they do not open during baking or frying.
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