Beef Empanadas
Empanadas are one of the most well-known dishes in Argentinian cuisine and are loved worldwide. This filled pastry can be easily varied, but the beef version is one of the most popular. The history of the dish dates back to Spain, where it developed under the influence of Arab cuisine. The special feature of Argentinian empanadas is the spicy filling and the crispy baked pastry, which is a perfect choice for a friendly gathering or a quick snack.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
2
Gradually add the ice water, mixing until the dough comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
3
While the dough is chilling, prepare the filling. Heat the vegetable oil in a skillet over medium heat. Sauté the onion, garlic, and bell pepper until softened.
4
Add the ground beef and cook, breaking it up with a spoon, until browned. Stir in the Hungarian Sweet Paprika and ground cumin. Mix well. Finally, stir in the diced hard-boiled eggs and optional green olives.
5
On a lightly floured surface, roll out the chilled dough to a 3 mm thickness. Use a 12 cm cookie cutter or bowl to cut out circles.
6
Place a tablespoon of the filling in the center of each circle. Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal.
7
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the empanadas in batches until golden brown. Drain on paper towels.
8
Serve the empanadas warm with a fresh salad or dipping sauce.
