Argentinian Beef Empanadas
 
Prep time
Cook time
Total time
 
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Serves: 20 Empanadas
Ingredients
  • 1 package of 20 pre-made empanada or turnover disks dough (made with vegetable shortening)
  • 1 tbsp olive oil
  • ½ purple onion chopped finely
  • ½ green bell better chopped finely
  • 2 cloves garlic minced
  • ¼ cup white cooking wine
  • 1 lb lean ground beef
  • 1 tbsp tomato paste
  • ¼ cup green olives with pimientos sliced
  • ¼ cup raisins
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp smoked paprika
  • ½ tsp Kosher salt
  • ½ tsp ground black pepper
  • 2 hard-boiled eggs chopped
  • 1 egg and 1 tbsp water whisked together (eggwash)
  • sesame seeds (optional)
Instructions
  1. Prepare two large baking sheets with parchment paper and preheat oven to 375 degrees F.
  2. In a large pan, combine olive oil, onion, bell pepper, and garlic.
  3. Cook for about 3 minutes on low heat or until onions begin to look translucent.
  4. Add wine and cook another 3 minutes until most liquid evaporates.
  5. Add beef and cook on medium heat for 5 minutes, using a wooden spoon to break meat into small crumbles.
  6. Once meat is cooked, add all remaining ingredients and cook on low for another 5 minutes or so.
  7. On a floured surface, begin filling empanada dough disks with about 2 heaping tablespoonfulls of meat filling.
  8. Fold one side over the other and pinch closed tightly, getting rid of any air-bubbles.
  9. Then either use a fork to further pinch edges closed or use fingers to fold edges into artistic patterns.
  10. Place on baking sheets about ½ inch apart.
  11. Brush tops of empanadas with eggwash and sprinkle with sesame seeds.
  12. Bake empanadas for about 15-18 minutes or until tops turn golden brown. Serve hot.
Recipe by Chef Times Two at https://www.cheftimestwo.com/argentinian-beef-empanadas/