Classic Argentinian Empanada Recipe

Preparation

1. 1

   Prepare the Beef

   In a large pot, brown the beef chuck over medium heat. Add onions and garlic, cooking until softened. Stir in cumin, paprika, oregano, salt, and pepper. Cover and reduce heat, simmering for about 2 hours or until beef is tender.

2. 2

   Shred and Mix

   Once the beef is cooked, shred it with two forks. Mix in hard-boiled eggs and green olives. Allow the filling to cool.

3. 3

   Make the Dough

   In a large bowl, combine 4 cups of all-purpose flour, 1 tsp of salt, and 1 cup of unsalted butter (cold and cubed). Mix until crumbly. Gradually add cold water (about 1/2 cup) until dough forms. Cover and refrigerate for 30 minutes.

4. 4

   Assemble the Empanadas

   Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface and cut into circles (about 4 inches in diameter). Place a tablespoon of the filling in the center, fold over, and crimp the edges to seal.

5. 5

   Bake

   Place empanadas on a baking sheet lined with parchment paper. Brush with an egg wash (1 egg beaten with 1 tbsp water). Bake for 25-30 minutes or until golden brown.