Have you ever tried Argentinian beef empanadas? If not, then this blog post is for you! You won’t believe how delicious these are. The dough is made with flour and salt before adding the other ingredients which include milk, butter, water, eggs and cheese. Once the dough has been mixed together to form a ball it needs to be refrigerated for an hour or overnight in order to rest. After that time frame has elapsed take out the dough from the fridge and roll it into small balls about 2 inches wide. Next place them on a lightly floured surface while using your fingers to flatten each ball until they are about 1/2 inch thick at their widest point. Finally cut 3-inch circles out of them with either
prep: 1 hr cook: 25 mins total: 1 hr 25 mins Servings: 8 Yield: 16 empanadas
¼ teaspoon black pepper
1 green onion, chopped
3 tablespoons butter
½ pound ground beef
1 teaspoon cumin
2 hard-boiled eggs, chopped
1 raw egg, lightly beaten
14 pitted green olives, such as Manzanilla, finely chopped
2 medium onions, chopped
½ teaspoon salt
3 tablespoons raisins
2 (17.5 ounce) packages frozen puff pastry (each with 2 sheets), thawed
Set racks in upper and lower thirds of oven, and preheat to 450 degrees F. Line 2 large baking sheets with parchment paper.
Cook beef in a large, heavy skillet over medium-high heat, stirring and breaking up lumps, until no longer pink, 4 to 5 minutes. Transfer beef to a small bowl with a slotted spoon, and pour off grease from skillet. Melt butter in skillet and saute onions and green onion, stirring occasionally, until tender, about 5 minutes. Return beef to skillet and stir in hard-boiled eggs, olives, raisins, cumin, salt, and pepper. Transfer mixture to a shallow bowl and chill until cooled, 10 to 20 minutes.
Unfold 1 pastry sheet, keeping remaining chilled, onto a lightly floured surface, dust lightly with flour, and roll out into a 12-inch square. Cut 4 (5 1/2-inch) rounds from pastry. Brush a 1/2-inch border around edges of 1 round with water, using a small brush or fingertip. Spoon about 3 tablespoons of filling onto half of round. Fold other half over filling and press edges together firmly. Crimp edges with a fork and transfer to one of prepared baking sheets. Repeat with 3 remaining rounds. Form 12 more empanadas in same manner with remaining pastry and filling, arranging them about 1 1/2 inches apart on baking sheets.
Brush tops of empanadas with beaten egg. Bake, switching position of sheets halfway through, until golden brown, about 15 minutes.
Per Serving: 823 calories; protein 16.6g; carbohydrates 61.4g; fat 57.2g; cholesterol 102.1mg; sodium 686.6mg.