Argentina / Snacks
Argentinian empanadas
Pastries of chopped beef, onion and egg. The filling is chilled cold, or the dough will not seal.
Ingredients
- Beef, chopped by hand600 g
- Onions, finely diced4
- Spring onion4
- Eggs, hard-boiled and chopped3
- Green olives80 g
- Sweet paprika2 tsp
- Ground cumin1 tsp
- Chilli flakes1 tsp
- Empanada discs24
- Lard or oil3 tbsp
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Fry the onion in the lard over medium heat for fifteen minutes, until soft and translucent, without letting it colour.
Add the chopped beef, paprika, cumin and chilli and cook five minutes: the meat should only lose its pink, no more.
Season, take it off the heat and cool it completely, then refrigerate for at least four hours.
Fold the chopped egg, olives and spring onion into the cold filling.
Put a tablespoon of filling on each disc, wet the rim, fold it over and crimp it into the plaited repulgue, folding the corners over one another.
Brush with yolk and bake at 220 °C for twenty minutes, until browned.
