Argentinian Empanadas
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- Serves 6
- Cooks in 60 mins (30m prep + 30m cook)
- Difficulty: easy
- Tastes:
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Estimated nutrition per serving
A great meal from Argentina
local_grocery_store Ingredients
restaurant_menu Method
- 1.Preheat the oven to 375°F.
- 2.In a large skillet, cook the ground beef over medium heat until browned, breaking it up with a spoon as it cooks.
- 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.Stir in the chopped olives and remove the skillet from the heat.
- 5.Roll out the empanada dough on a floured surface and cut it into circles using a biscuit cutter or large glass.
- 6.Place a spoonful of the beef filling in the center of each dough circle.
- 7.Fold the dough over to create a half-moon shape and crimp the edges to seal.
- 8.Brush the empanadas with the beaten egg and place them on a baking sheet lined with parchment paper.
- 9.Bake for 20-25 minutes, until the empanadas are golden brown and crispy.
- 10.Serve hot with chimichurri sauce.
lightbulb_outline Tips
- If you can't find store-bought empanada dough, you can make your own using a simple pastry dough recipe.
- Leftover empanadas can be stored in the fridge for up to 3 days or frozen for up to 3 months.