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Argentinian Empanadas

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  • Serves 6
  • Cooks in 60 mins (30m prep + 30m cook)
  • Difficulty: easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

A great meal from Argentina

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Preheat the oven to 375°F.
  2. 2.In a large skillet, cook the ground beef over medium heat until browned, breaking it up with a spoon as it cooks.
  3. 3.Add the onion, garlic, paprika, cumin, and oregano to the skillet and cook for an additional 5 minutes, until the onion is soft and translucent.
  4. 4.Stir in the chopped olives and remove the skillet from the heat.
  5. 5.Roll out the empanada dough on a floured surface and cut it into circles using a biscuit cutter or large glass.
  6. 6.Place a spoonful of the beef filling in the center of each dough circle.
  7. 7.Fold the dough over to create a half-moon shape and crimp the edges to seal.
  8. 8.Brush the empanadas with the beaten egg and place them on a baking sheet lined with parchment paper.
  9. 9.Bake for 20-25 minutes, until the empanadas are golden brown and crispy.
  10. 10.Serve hot with chimichurri sauce.

lightbulb_outline Tips

  • chevron_rightIf you can't find store-bought empanada dough, you can make your own using a simple pastry dough recipe.
  • chevron_rightLeftover empanadas can be stored in the fridge for up to 3 days or frozen for up to 3 months.