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Empanadas – Argentine beef pastry pockets
Snack

Empanadas – Argentine beef pastry pockets

Crispy pastry pockets filled with spiced beef, onion, olives and hard-boiled egg — Argentina's most beloved street food.

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Rate:
65 min total
12 servings
Medium

Ingredients

servings
Units

  • Dough

    • 1.1 lb Plain flour
    • 1 tsp Salt
    • 3.5 oz Butter, cold, cubed
    • 1 stk Egg
    • about 0.6 cup Cold water
    • 1 stk Egg for egg wash

  • Filling

    • 2 tbsp Oil for frying
    • 14.1 oz Beef mince
    • 2 stk Onions, finely diced
    • 1 tsp Cumin
    • 1 tsp Smoked paprika
    • 8 stk Green olives, chopped
    • 2 stk Hard-boiled eggs, diced

Instructions

  1. 1

    Mix flour and salt

    1. Mix flour and salt. Rub in butter until it resembles breadcrumbs. Add egg and water, knead to a smooth dough. Chill 30 min.
  2. 2

    Fry onions

    1. Fry onions until soft. Add beef, cumin and paprika. Cook until meat is done. Cool, then mix in olives and eggs.
  3. 3

    Roll out dough and cut circles

    1. Roll out dough and cut circles (about 12 cm). Place filling, fold into half-moons and seal edges with a fork.
  4. 4

    Brush with egg wash

    1. Brush with egg wash. Bake at 200 °C for 20–25 min until golden.

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Author

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Nordmad

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Author

N

Nordmad