Argentinian Beef Empanadas

Name: Argentinian Beef Empanadas
Total time: 3600 s
Yield: 4 people
Cuisine: American
Ingredients: 2 cups all-purpose flour (about 250 grams); 1 tsp salt; 3 1/2 tbsp butter (about 50 grams); 1/2 cup water (125 ml); 1/2 lb ground beef, preferably with some fat (about 250 grams); 1/2 lb chopped onion (about 250 grams); 1/2 cup red bell pepper (about 100 grams); 2 hard-boiled eggs; 1/3 cup olives (about 50 grams); 2 tbsp butter or lard; 1 clove garlic; 1 tbsp paprika; 1 tsp ground dried chili (in Argentina we use a mild one, but you can use spicy); 1 tsp cumin; 1 splash neutral oil; Salt to taste

poramoralhambre @poramoralhambre

Mexico, Ciudad de México, México

In my country, this is THE food for gatherings with friends and family. It's the go-to dish that you can have frozen and ready to use whenever you want, but there's nothing better than having them fresh out of the oven. The empanada holds a special place in our hearts. The star is the beef empanada, but it's so versatile that you can make it with whatever you like, even sweet or savory. Being outside of Argentina, sometimes the dough is not easy to find, and after trying several recipes, this one from @esteficolombo is the best. You need, for 1 dozen empanadas:

poramoralhambre @poramoralhambre

Mexico, Ciudad de México, México

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Ingredients

60 minutes

4 people

For the dough
2 cupsall-purpose flour (about 250 grams)
1 tspsalt
3 1/2 tbspbutter (about 50 grams)
1/2 cupwater (125 ml)
For the filling
1/2 lbground beef, preferably with some fat (about 250 grams)
1/2 lbchopped onion (about 250 grams)
1/2 cupred bell pepper (about 100 grams)
2hard-boiled eggs
1/3 cupolives (about 50 grams)
2 tbspbutter or lard
1 clovegarlic
1 tbsppaprika
1 tspground dried chili (in Argentina we use a mild one, but you can use spicy)
1 tspcumin
1 splashneutral oil
Salt to taste

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Steps

60 minutes

1

First, make the filling. This is key because one of the most important things for juicy empanadas and easier assembly is that the filling is well chilled.
2

Another important part is to choose (as much as possible) meat with a bit of fat. I usually buy regular ground beef, the cheapest kind, which has more fat 🙈. You can also choose a fatty cut and have it ground. Another key point from my research is to use the same amount of meat as onion. Lastly, add a solid fat like butter or lard to the filling.
3

First, sauté the onion, garlic, and bell pepper in the oil. Add the meat and spices. Cook just until the meat changes color. Add the chopped olives and chopped egg. Let it cool well, preferably overnight.
4

Next, make the dough. Boil the water with the butter. When it reaches a boil, pour it over the flour with the salt. Stir well, then knead. You can use a stand mixer if you have one. Let it rest for half an hour.
5

Form a cylinder and cut portions of about 1 oz (30 grams). Roll out into circles. Fill them. Sometimes, with the moisture of the dough, you can seal them well and crimp the edges; if not, moisten the edges with a little water using your fingers. This is another important part, sealing well so the juice doesn't escape.
6

Brush with beaten egg and bake in a hot oven until golden. They can also be fried. I know it seems long, but it's easier than it looks 🙈