Argentine Style Empanadas Recipe

Preparation

1. 1

   Cook the Filling

   In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sauté until onions are translucent. Add the ground beef and pork, and cook until browned. Stir in the diced potatoes, cumin, paprika, salt, and black pepper. Cover and cook for about 15 minutes, or until the potatoes are tender. Stir in the chopped parsley and remove from heat.

2. 2

   Make the Dough

   In a large bowl, mix 4 cups of all-purpose flour with 1 tsp of salt. Gradually add 1 cup of warm water and 1/2 cup of melted butter, mixing until a dough forms. Knead the dough for about 5 minutes until smooth. Cover and let it rest for 30 minutes.

3. 3

   Assemble the Empanadas

   Preheat the oven to 400°F (200°C). Roll out the dough on a floured surface until about 1/8 inch thick. Cut out circles using a 4-inch round cutter. Place a spoonful of the meat filling in the center of each circle. Fold the dough over to create a half-moon shape and crimp the edges to seal.

4. 4

   Bake the Empanadas

   Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with an egg wash (1 beaten egg mixed with 1 tbsp of water). Bake for 20-25 minutes until golden brown.

5. 5

   Prepare Roasted Green Chili Aioli

   In a small bowl, mix 1/2 cup of mayonnaise with 2 roasted green chilies (finely chopped), 1 tsp of lemon juice, and salt to taste. Stir until well combined.