Argentinian Beef Empanadas
A classic Argentinian dish, these beef empanadas are filled with tender beef and spices, wrapped in a flaky pastry crust.
Ingredients
- ●1 pound Ground beef80/20 lean to fat ratio
- ●1 medium Onion finely chopped
- ●2 cloves Garlicminced
- ●2 tablespoons Worcestershire sauce
- ●1 tablespoon Olive oil
- ●1 package Puff pastrythawed
- ●to taste Salt
- ●to taste Black pepper
- ●1 Eggbeaten (for egg wash)
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large skillet, heat the olive oil over medium-high heat.
- 3
Add the chopped onion and cook until translucent, about 5 minutes.
- 4
Add the minced garlic and cook for 1 minute.
- 5
Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
- 6
Stir in the Worcestershire sauce and season with salt and pepper to taste.
- 7
Let the beef mixture cool to room temperature.
- 8
On a lightly floured surface, roll out the puff pastry to a thickness of about 1/8 inch.
- 9
Use a round cookie cutter or the rim of a glass to cut out circles of pastry.
- 10
Place a tablespoon or two of the beef mixture in the center of each pastry circle.
- 11
Brush the edges of the pastry with the beaten egg and fold the pastry in half to form a half-moon shape.
- 12
Press the edges together to seal the empanada and use a fork to crimp the edges.
- 13
Place the empanadas on a baking sheet lined with parchment paper and brush with the remaining egg.
- 14
Bake the empanadas in the preheated oven for 20-25 minutes, or until golden brown.