Classic Argentine baked empanadas — flaky pastry parcels filled with spiced ground beef, onion, egg and olives, baked until golden. Perfect for sharing.
- 500g All Purpose Flour
- 200g Butter
- 120ml Water
- 500g Ground Beef
- 2 chopped Onion
- 4 Chopped Egg
- 100g Green Olives
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- To taste Salt
- To taste Pepper
Video
Preparation
- Make the dough: mix the flour and salt in a large bowl, rub in the butter with your fingers to a crumbly texture, then gradually add the water, mixing until a dough forms. Wrap and chill for 30 minutes.
- For the filling, cook the onions in a pan until translucent, add the ground beef and cook until browned, then stir in the cumin, paprika and seasoning and remove from the heat. Once cooled, mix in the chopped eggs and olives.
- Roll out the dough and cut into circles. Place a spoonful of filling in each, fold over, and seal the edges (a fork helps).
- Bake at 200°C (400°F) for 20–25 minutes, until golden.
- For a flakier crust, add a tablespoon of vinegar to the dough, and seal the edges well with a fork so they don't open while baking.
