Argentinian Empanadas

local_grocery_store Ingredients

• 1 yellow onion, diced (about 1 cup)
• 1 red bell pepper, diced (about 1 cup)
• 2 tomatoes, diced (about 1 cup)
• 1 tsp cumin, ground
• 1 tsp paprika, smoked
• 1/4 tsp red pepper flakes
• 2 cups flour
• 1/2 cup butter, cold, cut into small pieces
• 1/2 cup water

restaurant_menu Method

1. 1.Preheat the oven to 375°F (190°C).
2. 2.In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes.
3. 3.Add the tomatoes, cumin, paprika, and red pepper flakes to the skillet and cook for another 5 minutes, until the mixture has thickened.
4. 4.In a large mixing bowl, combine the flour and butter. Using your fingers or a pastry cutter, work the butter into the flour until it resembles coarse sand.
5. 5.Add the water to the flour mixture and stir until a dough forms.
6. 6.On a lightly floured surface, roll out the dough to 1/8 inch thickness. Using a 4-inch round cutter, cut out circles of dough.
7. 7.Place a spoonful of the filling onto one half of each circle of dough. Fold the other half over the filling and crimp the edges with a fork to seal.
8. 8.Place the empanadas on a baking sheet and bake for 20-25 minutes, until golden brown.
9. 9.Serve hot with chimichurri sauce.

lightbulb_outline Tips

• chevron_rightMake the filling ahead of time and store it in the fridge until you're ready to assemble the empanadas.
• chevron_rightEmpanadas can be frozen before baking. Simply place them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a resealable plastic bag and store in the freezer for up to 3 months. When ready to bake, add an extra 5-10 minutes to the baking time.