Argentinian Beef Empanadas
A traditional Argentinian recipe for beef empanadas, perfect for a snack or dinner. The beef filling is flavorful and tender, wrapped in a crispy empanada crust.
Ingredients
- ●1 lb Ground Beef80/20 lean to fat ratio
- ●1 medium OnionChopped
- ●2 cloves GarlicMinced
- ●1 tsp CuminGround
- ●1 tsp PaprikaSmoked
- ●1 tsp SaltTo taste
- ●1/2 tsp Black PepperTo taste
- ●1 package (homemade or store-bought) Empanada DoughThawed if frozen
- ●1 EggBeaten (for egg wash)
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
- 3
Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
- 4
Stir in the cumin, paprika, salt, and black pepper. Cook for 1 minute.
- 5
Let the beef mixture cool to room temperature.
- 6
On a lightly floured surface, roll out the empanada dough to a thickness of about 1/8 inch.
- 7
Use a cookie cutter or the rim of a glass to cut out circles of dough. You should be able to get about 12 circles.
- 8
Place a tablespoon or two of the beef mixture in the center of each dough circle.
- 9
Brush the edges of the dough with the beaten egg for a glaze.
- 10
Fold the dough in half over the filling and press the edges together to seal the empanada.
- 11
Use a fork to crimp the edges and create a decorative border.
- 12
Place the empanadas on a baking sheet lined with parchment paper and brush the tops with the remaining egg wash.
- 13
Bake the empanadas for 20-25 minutes, or until golden brown.