Zutaten für Argentinean Empanadas
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted margarine
- 1 large egg
- 1/2 cup cold water
- 1 tablespoon white vinegar
- 1 lb ground beef
- 2 hard-boiled eggs
- 1/2 cup stuffed olives
- raisins (not included in recipe instructions)
- 1 large onion
- 2 cloves garlic
- 1 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes
- salt and pepper (to taste)
- 2 tablespoons olive oil
- 1 teaspoon sugar
- beaten egg yolk (optional, for brushing)
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Zubereitung von Argentinean Empanadas
- **Make the Dough:** In a large bowl, sift together 3 cups all-purpose flour and 1 teaspoon salt.
- Cut in 1 cup (2 sticks) cold unsalted margarine or butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together 1/2 cup cold water, 1 large egg, and 1 tablespoon white vinegar.
- Gradually add the wet ingredients to the flour mixture, mixing until a dough forms. Do not overmix.
- Turn the dough out onto a lightly floured surface and knead gently for 2-3 minutes until it comes together.
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour (or up to 24 hours).
- **Prepare the Filling:** Finely chop 1 large onion and 2 cloves garlic. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add 1 lb ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Stir in 1 teaspoon ground cumin, 1/2 teaspoon red pepper flakes, and 1 teaspoon sugar. Season with salt and pepper to taste.
- Remove from heat and stir in 2 hard-boiled eggs, chopped, and 1/2 cup stuffed olives, halved.
- **Assemble the Empanadas:** Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough to 1/8 inch thickness.
- Use a 4-6 inch round cookie cutter or a bowl to cut out circles.
- Place 2-3 tablespoons of the filling in the center of each circle.
- Brush the edges of the dough with water.
- Fold the dough over to form a half-moon shape, pressing firmly to seal the edges.
- Crimp the edges using a fork or by pinching and folding small sections of dough to create a decorative seal.
- Optional: Brush the empanadas with beaten egg yolk for a glossy finish.
- Place the empanadas on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes, or until golden brown and cooked through.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
3g
Fat
27g
Carbs
6g
