Argentinian Empanadas
A classic Argentinian dish of pastry pockets filled with a mixture of beef, onions, and spices.
Ingredients
- ●1 pound Ground beef
- ●1 Onionchopped
- ●2 cloves Garlicminced
- ●2 tablespoons Worcestershire sauce
- ●to taste Salt
- ●to taste Black pepper
- ●2 Eggs
- ●1 package Puff pastry
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
- 3
Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
- 4
Stir in the Worcestershire sauce, salt, and black pepper. Cook for 1-2 minutes.
- 5
Let the mixture cool to room temperature.
- 6
On a lightly floured surface, roll out the puff pastry to a thickness of about 1/8 inch.
- 7
Cut out circles of pastry using a cookie cutter or the rim of a glass.
- 8
Spoon a tablespoon or two of the beef mixture onto the center of each pastry circle.
- 9
Brush the edges of the pastry with the beaten eggs.
- 10
Fold the pastry in half over the filling, pressing the edges to seal.
- 11
Use a fork to crimp the edges and create a decorative border.
- 12
Place the empanadas on a baking sheet lined with parchment paper.
- 13
Brush the tops of the empanadas with the remaining egg mixture.
- 14
Bake for 20-25 minutes, or until the pastry is golden brown.