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Ingredients
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For the Beef Filling
For the Dough
For the Aji Amarillo Aïoli
Method
For the Beef Filling
- 1
Cook the Beef
In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until onions are translucent.
- 2
- 3
Mix in Other Ingredients
Stir in chopped green olives and hard-boiled eggs. Remove from heat and let the filling cool.
For the Dough
- 4
Prepare the Dough
In a large bowl, combine all-purpose flour and salt. Add cold cubed butter and mix until the mixture resembles coarse crumbs.
- 5
Add Egg and Water
Stir in the beaten egg and ice water gradually until the dough comes together. Knead lightly on a floured surface until smooth.
- 6
Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
For the Aji Amarillo Aïoli
- 7
Combine Ingredients
In a bowl, mix mayonnaise, aji amarillo paste, lemon juice, minced garlic, and salt until smooth and well combined.
- 8
Chill the Aïoli
Cover and refrigerate the aïoli for at least 30 minutes to allow the flavors to meld.
Assembling and Baking the Empanadas
- 9
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 10
Roll Out the Dough
On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut out circles using a round cutter or a glass.
- 11
Fill the Empanadas
Place a tablespoon of the beef filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges to seal. Use a fork to crimp the edges.
- 12
Bake the Empanadas
Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with a little olive oil. Bake for 20-25 minutes or until golden brown.