Argentinian Beef Empanadas
431kcal
Ingredients
For the Dough:
- 3 cups all-purpose flour
- 1 tsp salt
- ¼ tsp baking powder
- ¼ cup vegetable shortening
- ¼ cup unsalted butter, chilled and cut into small pieces
- 1 large egg
- ½ to ¾ cup water
For the Filling:
- 1 pound ground beef
- 1 large onion, finely chopped
- 1 red bell pepper, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp ground cumin
- 1 tbsp paprika
- ½ tsp dried oregano
- ¼ tsp cayenne pepper
- Salt and freshly ground black pepper to taste
- ¼ cup green olives, chopped
- 2 hard-boiled eggs, chopped
Equipment
- large bowl
- Pastry blender or fingers for cutting in butter and shortening
- Plastic wrap for chilling dough
- Rolling pin for rolling out dough
- Skillet for cooking filling
- Wooden spoon for stirring filling
- Baking sheet lined with parchment paper for baking empanadas
- Brush for brushing beaten egg on top of empanadas
Method
- In a large bowl, whisk together flour, salt, and baking powder. Cut in the vegetable shortening and chilled butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Beat the egg in a small bowl and add to the flour mixture. Stir until the dough comes together. Add water, 1 tablespoon at a time, until the dough forms a ball. Divide the dough into 8 equal portions and shape into disks. Wrap in plastic and refrigerate for 30 minutes.
- In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, breaking up any clumps with a spoon. Add the onion, red bell pepper, and garlic and cook until the vegetables are soft.
- Add the cumin, paprika, oregano, cayenne pepper, salt, and black pepper to the skillet and stir to combine. Cook for 1-2 minutes, then remove from heat and let cool. Stir in the chopped olives and hard-boiled eggs.
- Preheat the oven to 375°F. On a floured surface, roll out each disk of dough into a circle about 1/8 inch thick. Spoon about 1/4 cup of the filling onto one half of the dough circle. Fold the other half of the dough over the filling and press the edges together to seal.
- Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg and bake for 20-25 minutes, or until golden brown.
Nutrition
Serving1personCalories431kcalCarbohydrates39gProtein16gFat24gSaturated Fat9gCholesterol99mgSodium579mgPotassium346mgFiber2gSugar2g