Description
Argentinian Empanadas bring savory beef wrapped in golden pastry, promising a delightful culinary journey through South American flavors. Crisp edges and rich filling invite you to savor each delectable bite of this classic street food treasure.
Ingredients
Scale
Empanada Dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup butter, chilled and cubed
- 1 egg
- 1/4 cup cold water
Meat Filling:
- 1 pound (1 lb) ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Add-ins:
- 1/4 cup green olives, chopped
- 2 tablespoons raisins
- 1 egg (for sealing and egg wash)
- Oil (for frying)
Instructions
- Craft a rustic dough by blending flour and salt in a mixing bowl. Incorporate cold butter until the mixture resembles coarse crumbs. Introduce a beaten egg and chilled water, kneading gently until a cohesive dough emerges. Refrigerate the dough for half an hour to enhance its texture and elasticity.
- Sauté finely chopped onions and minced garlic in a skillet until translucent and fragrant. Add ground beef, methodically breaking it into small crumbles while browning evenly. Sprinkle in aromatic spices including paprika, cumin, oregano, salt, and pepper, creating a robust flavor profile. Fold in briny olives and sweet raisins, allowing the mixture to develop complexity. Remove from heat and permit the filling to cool completely.
- Dust a clean work surface with flour. Roll out the chilled dough to a uniform thickness, using circular cutters or a knife to create perfectly sized discs. Alternatively, utilize pre-made empanada pastry rounds for convenience.
- Position a generous spoonful of the seasoned beef mixture onto one half of each dough circle. Carefully fold the pastry over, creating a half-moon shape. Crimp the edges meticulously using a fork to ensure a tight seal. Gently brush the exterior with a beaten egg wash to promote a golden, glossy finish.
- For baking, preheat the oven to 375°F. Arrange empanadas on a lined baking sheet, allowing space between each pastry. Bake until the exterior transforms into a rich, amber-brown color, approximately 20-25 minutes.
- Alternatively, for a traditional crispy texture, heat oil in a deep skillet to 350°F. Carefully submerge empanadas and fry until they achieve a crackling, golden-brown exterior, roughly 2-3 minutes per side. Transfer to absorbent paper towels to drain excess oil.
- Serve the empanadas warm, accompanied by vibrant chimichurri sauce, zesty salsa, or fresh lime wedges for an authentic South American dining experience.
Notes
- Select high-quality ground beef with moderate fat content for juicier, more flavorful filling that doesn’t dry out during cooking.
- Chill dough thoroughly to prevent shrinking and ensure a crisp, flaky texture when baking or frying empanadas.
- Experiment with filling variations like shredded chicken, vegetarian black beans, or spicy chorizo to suit different dietary preferences.
- Use an egg wash generously for a beautiful golden-brown exterior that adds appetizing color and creates a glossy finish on the empanadas.
- Prep Time: 20minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 60 mg