Argentinian Beef Empanadas
Adapted from: Turntable Kitchen
Makes approximately 16 5 inch empanadas
For the dough:
4 1/2 cups of flour
3 teaspoons of salt
2 stick of cold unsalted butter, diced
2 large egg
2/3 cup of ice water
2 tablespoon of distilled white vinegar
For the filling:
1 pound of lean ground beef
2 tablespoon of smoked paprika
2 tablespoon of ground cumin
1 red bell pepper, seeded and diced
1 large onion, finely chopped (or 6 tbsp dried onion minced)
4 tablespoon of capers
olive oil
2 hard-boiled egg, roughly chopped
1 cup of chopped, canned tomatoes (1 6oz can tomato paste)
salt and pepper, to taste
1 egg, gently beaten with a fork (for the egg wash)
1. Combine Butter, Salt, and Flour in the food processor until reaching a sandy texture.
2. In a separate small bowl, beat the egg, water and vinegar together with a fork. Pulse into the dry mix until just combined.
3. Place it on a lightly floured surface and use a light hand to knead it gently a few times before forming it into a flattened ball. Wrap the dough in plastic wrap and refrigerate for an hour.
4. To make the filling, heat approximately olive oil in a large skillet over medium-high heat. Add the onion and cook until it begins to soften. Add the pepper and continue cooking. Next, add the diced tomatoes with their juices and let cook for a few minutes.
5. Add the beef, use the spoon to crush it up in the frying pan. Stir in the spices and capers. Season with salt and pepper, to taste. Cook until the beef has browned. Stir, occasionally, so that the meat cooks evenly. Stir in the hard boiled egg and let it cool.
6. Preheat your oven to 425 degrees F. Remove the dough from the refrigerator and roll it out until it is about 1/4 inch thick. Cut out roughly 4 inch round circles in the dough then use your fingers to spread it to about a 5 or 6 inch circle. Place 3 heaping tablespoons of filling in the center and fold the circle into a half moon. Pinch and fold the edges to seal them and place onto a prepared baking sheet. Continue to do this with the remaining dough and filling.
7. Once you’ve formed all of your empanadas, brush them with the egg wash. Bake the empanadas for approximately 25 minutes (until golden brown). You can freeze formed empanadas in a freezer bag and also refrigerate uneaten empanadas.
Makes approximately 16 5 inch empanadas
For the dough:
4 1/2 cups of flour
3 teaspoons of salt
2 stick of cold unsalted butter, diced
2 large egg
2/3 cup of ice water
2 tablespoon of distilled white vinegar
For the filling:
1 pound of lean ground beef
2 tablespoon of smoked paprika
2 tablespoon of ground cumin
1 red bell pepper, seeded and diced
1 large onion, finely chopped (or 6 tbsp dried onion minced)
4 tablespoon of capers
olive oil
2 hard-boiled egg, roughly chopped
1 cup of chopped, canned tomatoes (1 6oz can tomato paste)
salt and pepper, to taste
1 egg, gently beaten with a fork (for the egg wash)
1. Combine Butter, Salt, and Flour in the food processor until reaching a sandy texture.
2. In a separate small bowl, beat the egg, water and vinegar together with a fork. Pulse into the dry mix until just combined.
3. Place it on a lightly floured surface and use a light hand to knead it gently a few times before forming it into a flattened ball. Wrap the dough in plastic wrap and refrigerate for an hour.
4. To make the filling, heat approximately olive oil in a large skillet over medium-high heat. Add the onion and cook until it begins to soften. Add the pepper and continue cooking. Next, add the diced tomatoes with their juices and let cook for a few minutes.
5. Add the beef, use the spoon to crush it up in the frying pan. Stir in the spices and capers. Season with salt and pepper, to taste. Cook until the beef has browned. Stir, occasionally, so that the meat cooks evenly. Stir in the hard boiled egg and let it cool.
6. Preheat your oven to 425 degrees F. Remove the dough from the refrigerator and roll it out until it is about 1/4 inch thick. Cut out roughly 4 inch round circles in the dough then use your fingers to spread it to about a 5 or 6 inch circle. Place 3 heaping tablespoons of filling in the center and fold the circle into a half moon. Pinch and fold the edges to seal them and place onto a prepared baking sheet. Continue to do this with the remaining dough and filling.
7. Once you’ve formed all of your empanadas, brush them with the egg wash. Bake the empanadas for approximately 25 minutes (until golden brown). You can freeze formed empanadas in a freezer bag and also refrigerate uneaten empanadas.
