Argentine Empanadas Recipe

Ingredients for Argentine Empanadas

• 3 cups all-purpose flour
• 2 tablespoons olive oil
• 1/2 cup shortening (or lard)
• 1/2 cup - 3/4 cup warm water (as needed)
• Salt and pepper to taste
• Onions
• Green Bell Pepper
• Beef Tenderloin
• Seedless Raisin
• Green Olives
• Green Onion
• Hard Boiled Egg
• 1 teaspoon paprika
• Crushed Red Pepper Flakes
• Tomatoes
• 4 cloves garlic, minced
• Extra Virgin Olive Oil
• 2 tablespoons red wine vinegar
• 1/2 cup chopped fresh parsley
• Pepper

How to Make Argentine Empanadas

1. **Make the Beef Filling:**
2. Brown the ground beef in a large skillet over medium-high heat, breaking it up with a spoon. Drain off any excess fat.
3. Add the chopped onion and bell pepper; sauté until softened (about 5 minutes).
4. Stir in the paprika, red pepper flakes, and salt and pepper to taste. Cook for another 2 minutes.
5. Remove from heat and stir in the beaten egg, raisins, olives, and green onions. Let cool completely.
6. **Make the Dough:**
7. In a large bowl, whisk together the flour and salt.
8. Cut in the shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
9. Gradually add warm water, mixing until a dough forms. Knead for 10-15 minutes until smooth and elastic.
10. Form the dough into golf ball-sized pieces.
11. On a lightly floured surface, roll out each ball into a 4-inch (10cm) circle.
12. Place about 1 tablespoon of the cooled beef filling in the center of each circle.
13. Fold the dough over the filling to form a half-moon shape and crimp the edges to seal.
14. **Bake the Empanadas:**
15. Preheat oven to 450°F (232°C).
16. Line a baking sheet with parchment paper.
17. Arrange the empanadas on the prepared baking sheet.
18. Bake for 10-12 minutes, or until golden brown.
19. **Make the Chimichurri Sauce (can be made ahead):**
20. Combine the chopped tomato, bell pepper, onion, garlic, olive oil, vinegar, and parsley in a blender or food processor.
21. Season with salt and pepper to taste.
22. Blend until smooth.
23. Transfer to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld. (Can be made a day ahead!)
24. Serve the baked empanadas hot, with a generous dollop of chimichurri sauce.