Argentinian Empanada (Beef, Olives, Raisins & Eggs)

Argentinian Empanadas

Empanadas are a beloved staple in Argentine cuisine, celebrated for their flavorful fillings and crispy dough. These little pastries are perfect for sharing at gatherings or enjoying solo. Here’s a recipe that yields about 12 delicious baked empanadas.

Ingredients:

For the Dough:

375 grams all-purpose flour

115 grams unsalted butter (cold and cubed)

1 teaspoon salt

1/2 teaspoon baking powder

1 large egg

120 milliliters cold water (adjust as needed)

For the Filling:

450 grams minced meat

1 medium onion (finely chopped)

2 cloves garlic (minced)

1 bell pepper (finely chopped)

30 grams tomato paste

75 grams green olives (pitted and chopped is optional )

40 grams raisins

2 hard-boiled eggs (chopped)

Salt and pepper to taste

Olive oil for cooking

For the Egg Wash:

1 egg (beaten)

Directions:

1. Make the Dough:

- In a large mixing bowl, combine the flour, salt, and baking powder.

- Add the cold cubed butter and mix until the mixture resembles coarse crumbs.

- In a separate bowl, whisk together the egg and cold water. Gradually add this to the flour mixture, stirring until a dough forms.

- Knead lightly on a floured surface until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.

2. Prepare the Filling:

- In a skillet, heat a bit of olive oil over medium heat.

- Sauté the chopped onion, garlic, and bell pepper until softened.

- Add the minced meat, cooking until browned. Stir in the tomato paste, and season with salt and pepper.

- Remove from heat and fold in the chopped green olives, raisins, and hard-boiled eggs. Let the filling cool.

3. Assemble the Empanadas:

- Preheat your oven to 200°C.

- Roll out the dough on a floured surface to about 3-4 mm thickness. Use a round cutter (about 10-12 cm in diameter) to cut circles.

- Place a tablespoon of filling in the center of each circle. Fold over to create a semicircle and crimp the edges with a fork to seal.

4. Bake:

- Place the empanadas on a baking sheet lined with parchment paper.

- Brush the tops with the beaten egg for a nice golden color.

- Bake for about 20-25 minutes or until golden brown.

Tip: Once baked, let your empanadas cool for a few minutes before serving. They’re fantastic on their own or with a side of chimichurri or salsa! 🇦🇷🥟

Enjoy!