Ingredients for Argentine Empanadas
- 3 cups all-purpose flour
- 1/4 cup olive oil (referring to extra virgin olive oil used in chimichurri)
- 1/2 cup shortening, chilled and cut into pieces
- 1/2 cup warm water (or more, as needed)
- 1 teaspoon salt (for dough), plus more to taste (for filling and chimichurri)
- 1 large onion, finely chopped (for filling), 1/4 cup finely chopped red or white onion (for chimichurri)
- 1 1/2 green bell peppers, finely chopped (1 for filling, 1/2 for chimichurri)
- 1 pound ground beef (instead of tenderloin, 80/20 preferred)
- 1/2 cup seedless raisins
- 1/2 cup pitted green olives, chopped
- 2 tablespoons green onions (scallions), chopped
- 2 hard-boiled eggs, chopped
- 1 teaspoon paprika
- 1/2 teaspoon crushed red pepper flakes (or to taste)
- 1 large ripe tomato, finely chopped
- 2-3 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1/4 cup fresh parsley, chopped
- freshly ground black pepper, to taste
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How to Make Argentine Empanadas
- **Make the Beef Filling:**
- Brown the ground beef in a large skillet over medium-high heat, breaking it up with a spoon. Drain off any excess fat.
- Add the chopped onion and bell pepper; sauté until softened (about 5 minutes).
- Stir in the paprika, red pepper flakes, and salt and pepper to taste. Cook for another 2 minutes.
- Remove from heat and stir in the beaten egg, raisins, olives, and green onions. Let cool completely.
- **Make the Dough:**
- In a large bowl, whisk together the flour and salt.
- Cut in the shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add warm water, mixing until a dough forms. Knead for 10-15 minutes until smooth and elastic.
- Form the dough into golf ball-sized pieces.
- On a lightly floured surface, roll out each ball into a 4-inch (10cm) circle.
- Place about 1 tablespoon of the cooled beef filling in the center of each circle.
- Fold the dough over the filling to form a half-moon shape and crimp the edges to seal.
- **Bake the Empanadas:**
- Preheat oven to 450°F (232°C).
- Line a baking sheet with parchment paper.
- Arrange the empanadas on the prepared baking sheet.
- Bake for 10-12 minutes, or until golden brown.
- **Make the Chimichurri Sauce (can be made ahead):**
- Combine the chopped tomato, bell pepper, onion, garlic, olive oil, vinegar, and parsley in a blender or food processor.
- Season with salt and pepper to taste.
- Blend until smooth.
- Transfer to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld. (Can be made a day ahead!)
- Serve the baked empanadas hot, with a generous dollop of chimichurri sauce.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
40g
Fat
56g
Carbs
27g
