Argentine Beef Empanadas
Recipe No.: W-47
InternationalArgentine75 minServes 12
They say that on the plains of the Pampas, when the cold wind blew, grandmothers would wrap the dough around the filling as if wrapping a blanket around a sleeping child. Each pastry is closed with a braid of twelve folds, and each fold keeps a secret. The gaucho horseman carried them in his pocket on long journeys, and they stayed warm like a piece of home. Since then empanadas have been the guest's gift and the traveller's companion.
Origin of the dish: Argentina (the north-west: Tucumán and Salta) — Empanadas have Spanish and Arab roots and many styles across Latin America
Ingredients for Argentine Beef Empanadas
- 3 cupsflour (For the dough)
- 120 gmelted butter or ghee (For the dough)
- 1 cupwarm water with 1 tsp salt (For the dough)
- 500 gminced or finely chopped beef (For the filling)
- 2large onions, chopped (For the filling)
- ½red bell pepper (For the filling)
- 1spring onion (For the filling)
- 1 tbspsweet paprika (For the filling)
- 1 tspcumin (For the filling)
- chilli pepper to taste (For the filling)
- 2hard-boiled eggs, chopped (For the filling)
- green olives (For the filling)
- salt and pepper (For the filling)
- 1beaten egg (For the egg wash)
Method
- Mix the flour with the melted butter and gradually add the salted water until a smooth dough forms; cover it and let it rest for 30 minutes.
- Brown the onions and pepper until soft, add the beef and stir until it changes colour, then add the paprika, cumin, salt and chilli.
- Add the spring onion and cool the filling completely (the secret to empanadas that do not burst open).
- Roll out the dough and cut it into circles about 13 cm in diameter.
- Put a spoonful of filling, a piece of egg and an olive on each circle.
- Fold the circle over and seal the edge with the traditional braided fold (repulgue) or press it with a fork.
- Brush with the egg and bake at 200°C for about 20 minutes until golden.
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