Empanadas
Empanadas is a classic Argentina dish that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.
Carefully prepared featuring All purpose flour, Butter, Ground Beef, Onion, Egg, Green Olives, Cumin, Paprika and Pepper, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.
Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.
If you enjoy authentic Argentina cooking, be sure to also explore our recipe for Asado.
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Ingredients
- All purpose flour500g
- Butter200g
- Water120ml
- Salt1 tsp
- Ground Beef500g
- Onion2 chopped
- Egg4 Chopped
- Green Olives100g
- Cumin1 teaspoon
- Paprika1 teaspoon
- SaltTo taste
- PepperTo taste
Step-by-Step Instructions
15 stepsInteractive Cook Mode: Click any step or circle to check it off as you cook.
Make the Dough: Mix flour and salt in a large bowl.
Add butter, using your fingers to blend into a crumbly texture.
Gradually add water, mixing until a dough forms.
Wrap and chill for 30 minutes.
Prepare the Filling: Cook onions in a pan until translucent.
Add ground beef, cooking until browned.
Stir in spices, then remove from heat.
Once cooled, mix in eggs and olives.
Assemble: Roll out the dough and cut into circles.
Place a spoonful of filling in each, fold over, and seal the edges.
Cook: Bake at 200°C (400°F) for 20-25 minutes, or until golden.
Pro Tips:
For a flakier crust, incorporate a tablespoon of vinegar into the dough mixture.
This helps prevent gluten formation.
Seal the edges of the empanadas with a fork to ensure they do not open during baking or frying.
👨🍳 Chef's Culinary Notes
Cultural Heritage
Empanadas carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.
Dietary Substitutions
If using instant dry yeast instead of active dry yeast, you can mix it directly into the dry ingredients without proofing first, reducing wait time by 15 minutes.
Chef Technique Tips
Always ensure liquids used to activate the yeast are comfortably lukewarm (around 38°C–42°C / 100°F–108°F); liquid that is too hot will kill the yeast, while cold liquid delays proofing. Keep the dough in a warm, draft-free spot to rise.
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