Empanadas
Argentinian empanadas are handheld parcels of beef, olives, and caramelized onion sealed in butter-enriched pastry. The technique of folding the dough into those distinctive crimped edges isn't merely decorative, it's structural, creating a seal that keeps the filling from leaking during frying while adding textural contrast to each bite. The brined green olives cut through the richness of the beef and pastry with unexpected brightness, a detail that reveals how this dish evolved from Spanish colonization into something distinctly Argentine.
Instructions
Make the Dough: Mix flour and salt in a large bowl.
Add butter, using your fingers to blend into a crumbly texture.
Gradually add water, mixing until a dough forms.
Wrap and chill for 30 minutes.
Prepare the Filling: Cook onions in a pan until translucent.
Add ground beef, cooking until browned.
Stir in spices, then remove from heat.
Once cooled, mix in eggs and olives.
Assemble: Roll out the dough and cut into circles.
Place a spoonful of filling in each, fold over, and seal the edges.
Cook: Bake at 200°C (400°F) for 20-25 minutes, or until golden.
Pro Tips: For a flakier crust, incorporate a tablespoon of vinegar into the dough mixture.
This helps prevent gluten formation.
Seal the edges of the empanadas with a fork to ensure they do not open during baking or frying..
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