My original version of the Argentinean recipe for empanadas Rich and delicious Any meat can be used for this recipe just be sure to cut it up into tiny pieces
Prep Time
1 hr 20 mins
Dificult
Medium
Servings
10
Ingredients
Instructions
Spread ground beef into a large sieve. Slowly pour boiling water over top for partial cooking. Let drain and cool.
Meanwhile
melt shortening in a skillet over medium heat. Add onions; cook and stir until just before they begin to turn golden
12 to 15 minutes. Remove from the heat and stir in sweet paprika
hot paprika
and red pepper flakes; season with salt.
Transfer cooled beef to a bowl. Mix in vinegar and cumin and season with salt. Mix in onions until well combined. Transfer to a large plate to cool and harden
about 10 minutes.
Preheat the oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper.
Cut puff pastry dough into 10 circles. Place a spoonful meat mixture onto each round
making sure at least 1/2 inch of the outer pastry edge stays clean and dry. Add olives
raisins
and hard-cooked eggs to each round. Slightly wet the edges of pastry rounds
fold in half into half-moons
and press the edges together. Seal empanadas by twisting and curling dough together between your thumb and index finger
adding pressure before releasing each pinch and moving on to the next one.
Place empanadas onto the prepared baking sheet. Prick each empanada with a fork near the curled edge to allow steam to escape during baking. Brush empanadas with beaten egg.
Bake in the preheated oven until golden
20 to 30 minutes.
Tips
Other methods of sealing the empanadas
like pinching without curling or using a fork to seal the edges
do not create a strong enough seal to prevent the juice from leaking during baking. The empanadas must be juicy
