Argentine-Style Empanadas Recipe

Add the 1 pound ground beef to the skillet and brown it thoroughly, breaking it up with a spoon. Stir in the 2 tablespoons soy sauce and 1/2 cup water. Continue to cook for 2 to 3 minutes, stirring often to prevent anything from sticking. Season with 12 servings pepper and salt.

Transfer the filling to a large bowl and set it aside to cool completely. Once the filling is cool, stir in the boiled egg.

While the filling cools, start the dough: In a large bowl, combine the flour, 12 servings salt, and 1 tablespoon sugar. (If you're using honey, mix it with the egg yolk and water in the next step.)

Add the 1 tablespoon egg yolk w/6 water (and honey, if using) to the dry ingredients. Mix with a fork until the dough just starts to come together in a mass.

Switch to your hands and gently knead the dough into a smooth ball. Don't overwork it; just knead long enough to form a cohesive ball. Wrap the dough in plastic wrap and refrigerate for about 1 hour.

Remove the dough from the refrigerator once it's thoroughly chilled. On a lightly floured surface, roll the dough out into a thick, small rectangle, then cut it in half. Working with one half at a time, continue to roll the dough into a larger rectangle until it's about 1/8 inch thick.

Using a circular cookie cutter, cut out sections of dough and set them aside. Repeat with the other half of the dough.

For assembly, take each cut-out circle and roll it out a bit more so it's thin, but not so thin that you can see through it. Place about 2 tablespoons of the cooled filling in the center of each dough circle and seal the edges tightly, crimping with a fork or your fingers to secure.

Arrange the filled empanadas on a lined baking sheet. Lightly whisk your reserved egg white. Before they go into the oven, brush the top of each empanada with the egg white for a golden finish.