Argentinian Empanadas

local_grocery_store Ingredients

• 1 lb ground beef
• 1 onion, finely chopped (about 1 cup)
• 1/2 cup green olives, chopped
• 1 tsp cumin
• 1 tsp paprika
• 1/2 cup butter, cold
• 1/2 cup lard, cold
• 2 cups all-purpose flour
• 1 tsp salt
• 1/2 cup water, cold

restaurant_menu Method

1. 1.In a large skillet, cook the ground beef over medium heat until browned, about 8-10 minutes. Add the onions and cook until softened, about 5 minutes. Stir in the olives, cumin, and paprika. Season with salt and pepper to taste.
2. 2.In a large bowl, whisk together the flour and salt. Using a pastry cutter or your fingers, cut in the butter and lard until the mixture resembles coarse crumbs. Gradually add the water, stirring with a fork until the dough comes together in a ball.
3. 3.On a lightly floured surface, roll out the dough to 1/4 inch thickness. Using a 3-inch round cutter, cut out circles of dough. Spoon a tablespoon of the beef filling onto one half of each circle. Fold the other half over the filling and crimp the edges with a fork to seal.
4. 4.Preheat the oven to 375F. Place the empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until golden brown.
5. 5.Serve hot with chimichurri sauce.

lightbulb_outline Tips

• chevron_rightYou can make the empanadas ahead of time and freeze them for up to 3 months. Just bake them from frozen at 375F for 25-30 minutes.
• chevron_rightIf you don't have lard, you can use all butter instead.
• chevron_rightFeel free to experiment with different fillings, like chicken, cheese, or vegetables.