Argentinian Empanadas Mendocinas
The stuffing of this wheat flour pastry contains meat, onions, and spices.
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Servings: 8 people
Calories: 442 kcal
Equipment
- Large mixing bowl
- Skillet or frying pan
- Baking sheet
- Rolling Pin
- Cookie cutter or small bowl
- Pastry brush
Ingredients
For the Dough:
- 3 cups all-purpose flour
- ½ tsp salt
- ½ cup unsalted butter, chilled and cut into small pieces
- 2 large eggs, beaten
- ⅓ cup water, or as needed
For the Filling:
- 1 lb. ground beef
- 1 large onion, finely chopped
- ¼ cup green onion, finely chopped
- ¼ cup red bell pepper, finely chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- Salt and freshly ground black pepper, to taste
- ¼ cup beef broth
- ¼ cup raisins
- ¼ cup green olives, chopped
For the Egg Wash:
- 1 egg yolk
- 1 tbsp. water
Instructions
- In a large mixing bowl, whisk together the flour and salt. Add the butter and use your fingers or a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs.
- Add the beaten eggs and enough water to form a smooth dough. Knead the dough on a floured surface for about 5 minutes, or until it is elastic and no longer sticky.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
- While the dough is chilling, make the filling. In a large skillet, brown the ground beef over medium-high heat. Add the onions, green onions, red bell pepper, and garlic, and sauté until the vegetables are tender.
- Add the cumin, smoked paprika, oregano, salt, and pepper to the skillet, and stir to combine. Add the beef broth, raisins, and olives, and simmer the mixture for about 10 minutes, or until the liquid has been absorbed.
- Preheat the oven to 375°F (190°C).
- Roll out the dough on a floured surface to about 1/4 inch thickness. Cut out circles using a cookie cutter or a small bowl.
- Place about 1-2 tablespoons of the filling in the center of each dough circle. Fold the dough over the filling and crimp the edges together to seal the empanadas.
- Whisk together the egg yolk and water to make the egg wash. Brush the tops of the empanadas with the egg wash.
- Bake the empanadas on a baking sheet for 20-25 minutes, or until they are golden brown.
- Serve the empanadas hot, warm or cold.
Notes
Tips and Tricks
Make the dough ahead of time and store it in the refrigerator for up to a day. Use a food processor to make the dough and save time. Double the recipe and freeze the empanadas for later use. Use a fork to crimp the edges of the empanadas if you don't have a special tool for it.Nutrition
Serving: 1serving | Calories: 442kcal | Carbohydrates: 37g | Protein: 17g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 135mg | Sodium: 354mg | Potassium: 311mg | Fiber: 2g | Sugar: 6g
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