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.
38 minServes 4
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. - 02
Cook the Filling
Heat a large pan over medium heat. Add the chopped onions and cook until they soften and turn translucent. Stir in the ground beef, breaking it up with a spoon, and cook until it's fully browned. Drain any excess fat, then stir in the 1 teaspoon of cumin and 1 teaspoon of paprika, cooking for another minute until fragrant. Remove the pan from the heat and let the mixture cool completely before folding in the chopped eggs and green olives.
