{"id":13685,"date":"2020-02-04T16:20:31","date_gmt":"2020-02-04T16:20:31","guid":{"rendered":"https:\/\/petros-syrigos.com\/argentinika-empanadas\/"},"modified":"2025-02-12T13:12:50","modified_gmt":"2025-02-12T13:12:50","slug":"argentine-beef-empanadas-recipe","status":"publish","type":"post","link":"https:\/\/petros-syrigos.com\/en\/argentine-beef-empanadas-recipe\/","title":{"rendered":"Argentine Beef Empanadas Recipe"},"content":{"rendered":"

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!<\/p>

Ingredient<\/h4>
  • Olive oil<\/li>
  • 2 cloves of garlic<\/li>
  • 1 medium onion<\/li>
  • 500 g of ground beef<\/li>
  • cumin<\/li>
  • chili powder<\/li>
  • 2 springs of onion<\/li>
  • cinnamon<\/li>
  • \u00bd cup of green olives<\/li>
  • \u2153 cup of walnuts<\/li>
  • \u2153 cup of raisins<\/li>
  • 1 hard boiled egg<\/li>
  • 1 raw egg yolk<\/li>
  • 200 gr grated mozzarella<\/li>
  • Pre-made dough or pie crust<\/li>
  • salt, pepper<\/li> <\/ul> <\/div> <\/div>

    Execution<\/h4>
    1. Preheat oven to 190 degrees Celsius.<\/li>
    2. Heat the olive oil in a large pan over medium heat.<\/li>
    3. Chop the garlic and onion, and add them to the pan. Saut\u00e9 until the garlic and onion are soft and aromatic.<\/li>
    4. Add the ground beef to the pan and season generously with the spices.<\/li>
    5. Saut\u00e9 until the beef is cooked through.<\/li>
    6. Chop the olives and egg into small pieces.<\/li>
    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.<\/li>
    8. Cut the dough into discs approximately 15 cm in diameter.<\/li>
    9. One by one, place a spoonful of the beef mixture in the center of each disc.<\/li>
    10. Wet your fingers with water and dab it onto the perimeter of the disc (to help it stick).<\/li>
    11. Fold the disc in half with the beef inside, and press the outside edges together to close it.\u00a0Fold or press the edge of the disc into the desired design.<\/li>
    12. Place the empanadas on a large baking tray, lined with parchment paper.<\/li>
    13. Beat the egg yolk in a small bowl, then brush a light coating onto the outside of each empanada.<\/li>
    14. Bake for 15-20 minutes, or until the dough turns a light golden brown. Let cool before serving<\/li> <\/ol> <\/div> <\/div> ","protected":false},"excerpt":{"rendered":"

      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 […]<\/p>\n","protected":false},"author":1,"featured_media":23486,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2786,2834,2859,2854,2867],"tags":[],"class_list":["post-13685","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chicken","category-international-cuisines","category-pies-and-doughs","category-quick-recipes","category-aperitifs"],"acf":[],"_links":{"self":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/13685","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/comments?post=13685"}],"version-history":[{"count":3,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/13685\/revisions"}],"predecessor-version":[{"id":13709,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/13685\/revisions\/13709"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/media\/23486"}],"wp:attachment":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/media?parent=13685"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/categories?post=13685"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/tags?post=13685"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}