ARGENTINE EMPANADAS
These Argentine Empanadas are iconic empanadas filled with well-seasoned ground beef, hard-boiled eggs, olives, and raisins. Flaky, buttery, and loaded meat pies that can be served as breakfast, snacks, appetizers, and even dinner!
Ingredients
FOR THE ARGENTINIAN EMPANADA DOUGH:
- 3 ¼ cups Wheat flour
- 1 teaspoon Salt
- 1 tsp Sugar
- 1/3 cup Butter melted
- 1 Egg
- ½ cup Milk warm
FOR THE BEEF EMPANADA FILLING:
- 2 pounds Ground beef
- 1 Onion diced
- 1 teaspoon Red bell pepper chopped
- 3 Basil leaves
- ½ teaspoon Dried oregano
- ½ teaspoon Ground cumin
- Salt and pepper to taste
- 2 tablespoons Vinegar
- 2 tablespoons Vegetable oil
- 3 Boiled eggs diced
- 10 Black olives cut in halves
- ¼ cup Raisins
- Oil for frying
- 1 Beaten egg as an egg wash
FOR THE CHIMICHURRI SAUCE INGREDIENTS:
- 1 Medium white onion cut into squares.
- 1 bunch Scallions chopped
- 3 cloves Garlic grated
- 1 bunch Parsley freshly chopped
- 1 teaspoon Chili powder
- ½ cup Wine vinegar
- 1 tablespoon Lemon juice
- ½ cup Olive oil
- ½ teaspoon Oregano
- Salt and pepper to taste
Instructions
HOW TO MAKE EMPANADA DOUGH
- Mix well the flour, salt and sugar in a large bowl.
- Then, make a well in the center, and pour the butter (previously melted), the egg and the warm milk a little at a time.
- Mix everything with your hands and transfer onto a lightly floured work surface and knead for a few minutes until the dough is smooth. Let it rest for about 30 minutes covered with a clean cloth in a warm place.
- After 30 minutes, knead the dough again and cut it into several pieces with a knife to form a total of twenty (20) dough balls of the same size (put some oil on your hands to make sure the balls don’t stick). Then, place them on a tray, cover them with a clean cloth and set aside.
PREPARING THE EMPANADA FILLING
- Take a large non-stick skillet, and heat the oil over medium heat for about 2 minutes.
- Then add the meat, let it fry for about 3 minutes. Season with salt and pepper. Stir constantly and let it cook for a few more minutes.
- Take a blender or food processor. Add the onion, bell pepper, basil, oregano, cumin, salt, pepper, vinegar and two tablespoons of oil. Blend until you get a thick mixture. Add it to the meat and continue cooking for about 30 minutes over low heat.
- Adjust the seasoning if necessary and remove from heat. Set aside.
HOW TO MAKE THE CHIMICHURRI SAUCE
- In a bowl, put the onion, scallions, garlic, parsley, chili powder, vinegar, lemon juice, oil, oregano, salt, and pepper.
- Stir all the ingredients with a spoon and put the sauce in the fridge for about 20 minutes to intensify the flavors.
ASSEMBLING THE ARGENTINIAN BEEF EMPANADA
- On a lightly floured work surface, roll out the dough balls one by one to stretch them with a rolling pin and make a thin round dough circle.
- In the middle of the dough circle, put the empanada filling: a spoonful of meat, a piece of egg, half of the olive and two raisins.
- Then, fold the dough disc with fillings in half. Crimp the edges with a fork or use your fingers to twist and curl the edges. If you can’t close them well, you can use water or egg white to brush the inside edges.
- Prickle with a fork in three different parts of the dough.
- You can refrigerate them for 20 minutes. This will help to get the most beautiful empanadas.
- When ready to bake, heat the oven to 400°F / 200°C.
- After that, brush each empanadas with the beaten egg and bake for 20 minutes or until they are golden brown.
- Serve hot with chimichurri sauce.
Notes
- Feel free to omit the raisins if you don't want to.
- You may also swap the ground beef with ground chicken or turkey, pork, or a combination of ground beef and pork.
Nutrition
Serving: 1 empanadaCalories: 239kcalCarbohydrates: 19gProtein: 12gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 92mgSodium: 252mgPotassium: 230mgFiber: 1gSugar: 1gVitamin A: 553IUVitamin C: 6mgCalcium: 39mgIron: 2mg
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