John Washington
Authentic Argentinean Beef Empanadas: A Tasteful Journey of Robust Flavors and Time-Honored Traditions
Description:
Argentinean Beef Empanadas are a festive and flavorful dish that truly represents the culinary passion of Argentina. These savory turnovers are filled with a hearty mixture of beef, onions, olives, hard-boiled eggs, and a blend of spicy seasonings. Perfect for any occasion, these empanadas offer a delightful combination of textures and tastes, from the flaky outer crust to the rich, savory filling inside. Serve them as an appetizer, snack, or main course to impress your guests with the taste of Argentina.
Ingredients:
For the dough:
– 3 cups of all-purpose flour
– 1/2 teaspoon of salt
– 1/2 cup of unsalted butter, chilled and cut into small cubes
– 1 egg
– 1/2 cup of cold water
– 1 tablespoon of white vinegar
For the filling:
– 1 pound of ground beef
– 2 tablespoons of olive oil
– 1 large onion, finely chopped
– 2 cloves of garlic, minced
– 1 red bell pepper, chopped
– 1 teaspoon of cumin
– 1 teaspoon of paprika
– 1/2 teaspoon of chili flakes (optional, for extra heat)
– Salt and pepper to taste
– 1/4 cup of green olives, pitted and chopped
– 2 hard-boiled eggs, chopped
– 2 tablespoons of raisins (optional, for a hint of sweetness)
– 2 tablespoons of fresh parsley, chopped
For assembling:
– 1 egg (beaten for egg wash)
Instructions:
1. Prepare the dough: In a large bowl, mix the flour and salt. Add the chilled butter cubes and use your fingers or a pastry cutter to blend until you get a crumbly texture. In a small bowl, whisk together the egg, cold water, and white vinegar. Pour this egg mixture into the flour mixture, mixing until the dough comes together. Knead the dough gently until smooth, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Prepare the filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onions and garlic, cooking until soft and translucent. Add the red bell pepper and cook for another 2 minutes. Add the ground beef and cook until browned, breaking up any clumps with a spatula. Stir in the cumin, paprika, chili flakes (if using), salt, and pepper. Cook for an additional 5 minutes.
3. Add the final ingredients to the filling: Stir in the chopped green olives, hard-boiled eggs, raisins (if using), and fresh parsley. Remove the skillet from heat and let the filling cool to room temperature.
4. Roll out the dough: On a floured surface, divide the dough into small portions (about the size of a golf ball). Roll each portion into a thin circle, roughly 5-6 inches in diameter.
5. Assemble the empanadas: Preheat your oven to 375°F (190°C). Place a spoonful of the beef filling in the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges together to seal. Crimp the edges with a fork or your fingers to ensure they are sealed tightly.
6. Bake the empanadas: Arrange the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg to give them a golden, glossy finish. Bake for 20-25 minutes or until the empanadas are golden brown.
7. Serve: Allow the empanadas to cool for a few minutes before serving. Enjoy them warm as a delightful appetizer or main course!
These authentic Argentinean Beef Empanadas bring together robust flavors and a touch of tradition, making them a memorable addition to any meal.
