02/10/2023
🙋🏻♀ Today I teach you how to make these delicious Empanadas Argentinas
How do I prepare them?
Beef Empanadas
Ingredients:
• 1/2 kg (1 pound) ground beef
• 3 large onions, 2 scallions, 4 cloves of garlic
• 1 medium red pepper
• 1 medium green pepper
• 3 Tbsp vegetable oil
• 1 tsp black pepper, 1 tsp chili flakes
• 1 tsp paprika, 1 tsp salt
• 1 tsp ground cumin
• 1 Tbsp tomato paste
• 1/2 cup black raisins (optional)
• 2 hardboiled eggs diced small (optional)
• ½ cup of green olives diced (optional)
• For the egg wash: 1 egg
Preparation:
1. Dice onion, scallions and garlic into small pieces and sauté in vegetable oil in a large frying pan. Add salt for the onions to sweat. When they get translucents, add the peppers diced and then the ground beef. Stir till the meat gets well done. Add the tomato paste and mix.
2. Remove from heat, mix in salt and spices. Let it cool and add the raisins, the sliced olives and the eggs. Refrigerate it for 2 hours or more time.
3. Roll out dough according to dough recipe, and cut in round pieces or use pre-made shells. Pre-heat the oven to 220°C or 450°F.
Put the shell in your palm and put a spoon of filling in the middle. Using your finger, moisten the edges of the empanada shell with a little water. Bring up the bottom half, and press along the edges, creating a half-moon shape. Seal firmly so no filling leaks out during baking.
4. Using your fingertips, fold one corner of the empanada over, pressing down firmly. Go to the edge again and repeat, pressing firmly each time. Move around the edge of the empanada and you'll get a spiral pattern. This method is called “repulgue”. You can also use a fork-seal, instead.
5. Place the empanada on a lightly greased and floured baking sheet or use parchment paper, and brush the empanadas with the egg wash. Bake at 220°C or420°F for 15-20 minutes, or until golden brown. Allow it to cool for 5 min. before eating them.
Filling is enough for 12 to 15 empanadas.
Serve them with Chimichurri and hot sauce🥣