Argentinian Beef Empanadas with Cabbage Slaw
A twist on traditional empanadas, these beef-filled pastries are paired with a refreshing cabbage slaw for a delicious and satisfying meal.
Ingredients
- ●1 pound Beef (ground)80/20 lean to fat ratio
- ●2 1/4 cups All-purpose flourfor empanada dough
- ●1 teaspoon Zesty seasoning blendadd flavor to beef
- ●1 cup Cabbage, shreddedfor slaw
- ●2 tablespoons Mayonnaisefor slaw dressing
- ●1 tablespoon Lime juicefor slaw dressing
- ●1 Egg, beatenfor egg wash
- ●1/4 cup Vegetable oilfor frying empanadas
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Make empanada dough according to package instructions.
- 3
In a large skillet, cook ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
- 4
Add zesty seasoning blend to beef and stir to combine.
- 5
Let beef cool slightly before using it to fill empanadas.
- 6
Roll out empanada dough and use a cookie cutter or the rim of a glass to cut out circles.
- 7
Place a tablespoon of beef in the center of each dough circle, then brush the edges with beaten egg.
- 8
Fold dough in half to form a half-circle and press edges together to seal.
- 9
Brush tops of empanadas with egg wash and cut a few slits in each to allow steam to escape.
- 10
Place empanadas on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown.
- 11
While empanadas are baking, mix shredded cabbage and mayonnaise in a bowl until well combined.
- 12
Squeeze lime juice over cabbage mixture and toss to coat.
- 13
Serve empanadas hot with a side of cabbage slaw.
- 14
Heat a tablespoon of vegetable oil in a large skillet over medium-high heat.
- 15
Fry empanadas until golden brown on both sides, about 2-3 minutes per side.
- 16
Drain on paper towels and serve hot.