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Empanadas Argentinas
Argentina's beloved hand pies - flaky, golden-brown pastry filled with a savory, seasoned ground beef mixture, punctuated by the briny pop of olives and the richness of hard-boiled egg.
đ§ Ingredienser
- 500 g All-purpose flour(plus extra for dusting)
- 150 g Unsalted butter(cold and cut into small cubes)
- 150 ml Cold water(approximately, may need slightly more or less)
- 500 g Ground beef(preferably 80/20 lean to fat ratio)
- 3 large Yellow onions(finely chopped)
- 1 tsp Ground cumin
- 2 tsp Sweet paprika
- 12 Green olives(pitted and roughly chopped)
- 2 Hard-boiled eggs(peeled and chopped)
- 1 Egg wash(1 large egg beaten with 1 tbsp water, for brushing)
- to taste Salt
- to taste Black pepper
đšâđł Instruktioner
- 1
Prepare the dough: In a large bowl, combine the flour and salt. Add the cold, cubed butter and rub it into the flour with your fingertips or a pastry blender until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining. Gradually add the cold water, mixing until the dough just comes together. Be careful not to overwork it. Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
â±ïž 15 minutes active + 30 minutes resting - 2
Cook the filling: Heat a tablespoon of oil (optional) in a large skillet over medium heat. Add the finely chopped onions and sauté until softened and translucent, about 8-10 minutes. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat. Stir in the cumin, paprika, salt, and pepper. Cook for another minute until fragrant. Remove from heat and let the mixture cool completely. This is crucial to prevent a soggy empanada. Once cool, stir in the chopped hard-boiled eggs and olives.
â±ïž 30 minutes - 3
Assemble the empanadas: Preheat your oven to 200°C (400°F). Lightly flour a clean surface and roll out the chilled dough to about 3mm (1/8 inch) thickness. Use a round cutter (about 15cm/6 inches in diameter) to cut out 12 circles. Place a generous tablespoon of the cooled beef filling onto one half of each dough circle, leaving a small border. Moisten the edges of the dough with water, then fold the other half over to create a half-moon shape. Press the edges firmly to seal. Crimp the edges using a fork or create a traditional 'repulgue' (a decorative braided edge) for a professional finish.
â±ïž 30 minutes - 4
Bake the empanadas: Arrange the sealed empanadas on a baking sheet lined with parchment paper. Brush the tops generously with the egg wash. Bake in the preheated oven at 200°C (400°F) for 20-25 minutes, or until the pastry is golden brown and crisp. Let them cool slightly before serving.
â±ïž 20-25 minutes
đĄ Proffstips
- âEnsure the filling is completely cold before assembling the empanadas to prevent the dough from becoming soggy.
- âThe 'repulgue' is a traditional decorative edge, often a braided pattern, which also helps to seal the empanada. It's a hallmark of authentic empanadas.
- âFor a variation, empanadas can also be deep-fried until golden brown and crispy.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- TucumĂĄn style: Omit the olives and add diced boiled potato to the beef filling.
- Ham and cheese: Replace the beef filling with diced ham and shredded cheese (like mozzarella or provolone).