Argentinian Beef Empanadas
A traditional Argentinian dish filled with tender beef, onions, and spices, wrapped in a flaky pastry crust.
Ingredients
- ●1 pound Ground Beef80/20 lean to fat ratio
- ●1 medium Onionchopped
- ●2 cloves Garlicminced
- ●1 teaspoon Chili Flakesoptional
- ●1 teaspoon Cuminground
- ●to taste Salt
- ●to taste Black Pepper
- ●1 large Eggbeaten for egg wash
- ●homemade or store-bought Pastry Dough
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large skillet, heat 1 tablespoon of oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- 3
Add the minced garlic and cook for 1 minute.
- 4
Add the ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes.
- 5
Add the chili flakes, cumin, salt, and pepper to the beef mixture and stir to combine.
- 6
On a lightly floured surface, roll out the pastry dough to a thickness of about 1/8 inch.
- 7
Cut out circles of dough using a cookie cutter or the rim of a glass.
- 8
Place a tablespoon or two of the beef mixture in the center of each dough circle.
- 9
Brush the edges of the dough with the beaten egg for a golden glaze.
- 10
Fold the dough in half to form a half-circle and press the edges together to seal.
- 11
Brush the tops of the empanadas with the remaining egg for a golden glaze.
- 12
Place the empanadas on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown.