Argentine Empanadas
Crispy Argentine empanadas with a juicy filling of ground beef, sautéed onion, boiled egg and green olives, baked until golden.
Ingredients
- empanada dough600 g
- beef mince500 g
- onion2 pcs
- boiled egg2 pcs
- green olives80 g
- paprika1 tsp
- ground cumin0.5 tsp
- oil2 tbsp
- salt1 to taste
- black pepper1 to taste
Instructions
Finely chop the onion and sauté in oil until soft and translucent, 8–10 min.
Add the ground beef, paprika, cumin, salt and pepper; cook, breaking up any lumps, until the meat is fully cooked through.
Remove from heat and let the filling cool completely, then stir in the chopped boiled eggs and olives.
Roll out the dough and cut out circles 12–14 cm in diameter.
Place 1–1.5 tbsp of filling on each circle, fold in half and pinch the edges tightly to seal (braided or crimped with a fork).
Arrange on a baking sheet, brush with beaten egg if desired, and bake at 200°C for 20–25 min until golden.
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