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Argentinian Empanadas

Delicious and versatile Argentinian empanadas filled with savory ingredients, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 pieces
Course: Main Dish, Snack
Cuisine: Argentinian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the dough
  • 2 cups all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 1/2 teaspoon salt
  • 1/4 cup cold water
For the filling
  • 1 onion, diced
  • 1 cup ground beef or chicken (or a plant-based alternative)
  • 1/2 cup green olives, chopped
  • 1 hard-boiled egg, chopped
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • to taste Salt and pepper
  • 1 egg (for egg wash)

Method
 

Preparation of Dough
  1. In a bowl, mix the flour and salt. Add the softened butter and mix until crumbly.
  2. Slowly add cold water until the dough forms. Knead the dough for a couple of minutes until smooth. Wrap in plastic and chill for 30 minutes.
Preparation of Filling
  1. In a pan, cook the diced onion over medium heat until soft. Add the ground beef or chicken and cook until it's no longer pink.
  2. Stir in the chopped olives, boiled egg, cumin, paprika, salt, and pepper. Remove from heat and let it cool.
Assembly and Baking
  1. Preheat your oven to 400°F (200°C).
  2. Roll out the dough on a floured surface until it’s about 1/8 inch thick. Cut out circles using a glass or a cookie cutter.
  3. Place a spoonful of filling in the center of each circle. Fold the dough over and crimp the edges to seal.
  4. Place the empanadas on a baking sheet. Brush the tops with beaten egg for a golden finish.
  5. Bake for 20-25 minutes, or until they are golden brown.

Notes

Serve warm, paired with a fresh salad or chimichurri sauce. Store in an airtight container for up to 3 days in the refrigerator or freeze before baking for up to 3 months.