The recipe for Argentinean empanadas varies slightly by region, but the following is a basic recipe for beef empanadas:
Argentine Empanadas
Servings
4
servingsPrep time
30
minutesCooking time
25
minutesArgentinian empanadas are typically served warm, and may be served with chimichurri.
Ingredients
1 kg of minced beef
1 chopped onion
2 minced garlic cloves
1/2 cup chopped green olives
1/2 cup of raisins
1/2 cup beef broth
Salt and pepper to taste
1 egg for brushing
Empanada dough (bought ready-made or homemade)
Directions
- In a pan, sauté the onion and garlic in a little oil until soft.
- Add the meat and cook until it is well cooked and browned.
- Add the olives, raisins, beef stock, salt and pepper and mix well.
- Let it boil for a few more minutes.
- Let cool.
- Roll the empanada dough into circles of about 15 cm in diameter.
- Place a portion of the meat mixture in the middle of each dough circle.
- Brush the beaten egg on the edge of each dough circle.
- Fold the dough in half, forming a semicircle, and press the edges to seal.
- Brush beaten egg on top of empanadas.
- Bake in a preheated oven at 180 degrees Celsius for about 20-25 minutes, or until golden brown.
