Empanadas de Carne Argentinas
Ingredientsfor 2
310
Cal
14g
Protein
28g
Carbs
16g
Fat
- 13 cups all-purpose flour
- 21 teaspoon salt
- 3½ cup lard or shortening, cold
- 4½ cup warm water
- 51 egg yolk
- 61 lb ground beef (80/20)
- 72 large white onions, finely diced
- 83 cloves garlic, minced
- 91 teaspoon cumin
- 101 teaspoon smoked paprika
- 11½ teaspoon red pepper flakes
- 12½ cup green olives, chopped
- 132 hard-boiled eggs, chopped
- 142 tablespoons olive oil
- 15Salt and black pepper to taste
- 161 egg beaten for egg wash
Instructions
- 1
Make the dough: combine flour and salt. Cut in cold lard until mixture resembles coarse crumbs. Mix egg yolk with warm water and add to flour, mixing until a smooth dough forms. Knead lightly, wrap, and refrigerate 30 minutes.
- 2
Cook the filling: heat olive oil in a skillet over medium-high heat. Cook onions until softened and golden, 8 minutes. Add garlic, cumin, paprika, and red pepper flakes, cook 1 minute. Add ground beef, breaking it up, and cook until browned, 6–8 minutes. Season with salt and pepper. Let cool completely, then fold in olives and hard-boiled egg.
- 3
Roll dough to ⅛-inch thickness and cut into 5-inch circles. Place 2 tablespoons of filling in the center of each circle. Fold in half and seal edges by crimping or folding in a decorative repulgue braid pattern.
- 4
Brush with egg wash and bake at 400°F on a parchment-lined baking sheet for 20–25 minutes until deep golden brown. Let rest 5 minutes before serving — the filling will be very hot.