Argentine Beef Empanadas Recipe

Empanadas are a type of fried pie from Latin America. Their original origins date back to Galicia, Spain. Their name is derived from the way we fold the dough into a filling of meat, cheese or any other ingredient we desire. Here I recommend them with beef minced meat!

Ingredient

• Olive oil
• 2 cloves of garlic
• 1 medium onion
• 500 g of ground beef
• cumin
• chili powder
• 2 springs of onion
• cinnamon
• ½ cup of green olives
• ⅓ cup of walnuts
• ⅓ cup of raisins
• 1 hard boiled egg
• 1 raw egg yolk
• 200 gr grated mozzarella
• Pre-made dough or pie crust
• salt, pepper

Execution

1. Preheat oven to 190 degrees Celsius.
2. Heat the olive oil in a large pan over medium heat.
3. Chop the garlic and onion, and add them to the pan. Sauté until the garlic and onion are soft and aromatic.
4. Add the ground beef to the pan and season generously with the spices.
5. Sauté until the beef is cooked through.
6. Chop the olives and egg into small pieces.
7. Mix the walnuts, olives, egg, and raisins into the beef. Taste and add more salt, pepper, and spices as necessary. Add grated mozzarella when the mixture is almost cool.
8. Cut the dough into discs approximately 15 cm in diameter.
9. One by one, place a spoonful of the beef mixture in the center of each disc.
10. Wet your fingers with water and dab it onto the perimeter of the disc (to help it stick).
11. Fold the disc in half with the beef inside, and press the outside edges together to close it. Fold or press the edge of the disc into the desired design.
12. Place the empanadas on a large baking tray, lined with parchment paper.
13. Beat the egg yolk in a small bowl, then brush a light coating onto the outside of each empanada.
14. Bake for 15-20 minutes, or until the dough turns a light golden brown. Let cool before serving