ArgentinaMain course
Empanadas
These empanadas feature a savory ground beef filling, seasoned with cumin and paprika, mixed with chopped hard-boiled eggs and briny green olives. Encased in a simple butter dough, they're baked until golden and flaky. The dough comes together quickly, then chills for 30 minutes, giving you time to prepare the filling. For an extra-flaky crust, a touch of vinegar in the dough helps prevent gluten from developing too much.
Method
4 steps · 38 min total
- 01
Make the Dough
In a large bowl, whisk together the flour and salt. Cut in the butter with your fingers until the mixture resembles coarse crumbs. Gradually add the water, mixing until a shaggy dough forms. If you want a flakier crust, incorporate a tablespoon of vinegar into the dough mixture. Wrap the dough and chill it for at least 30 minutes.
