Empanadas
Crispy Argentine pastries with juicy beef filling, olives, and aromatic spices. A perfect dish for snacking or a festive table.
Ingredients
- 500 g Wheat flour
- 200 g Butter
- 120 ml Water
- 1 tsp Salt
- 500 g Ground beef
- 2 pcs Onion
- 4 pcs Egg
- 100 g Green olives
- 1 tsp Cumin
- 1 tsp Paprika
- to taste Salt
- to taste Black pepper
Instructions
- Pour flour and salt into a large bowl. Add cold butter cut into small pieces and rub between your fingers until the mixture resembles breadcrumbs. Gradually add water, stirring, until a uniform dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.
- Chop the onion and sauté it over medium heat until translucent. Add the ground beef and cook, stirring, until fully cooked. Stir in the cumin and paprika and mix well. Remove from heat and let cool. Then fold in the chopped hard-boiled eggs and sliced olives.
- Roll out the chilled dough on a work surface and cut circles 10–12 cm in diameter. Place one tablespoon of filling on each circle, carefully fold in half, and seal the edges firmly with a fork to prevent the pastries from opening during baking.
- Place the empanadas on a baking sheet lined with parchment paper and bake in a preheated oven at 200°C for about 20–25 minutes, until they turn golden brown.