Argentinean Empanadas Recipe

How to Make Argentinean Empanadas

1. **Make the Dough:** In a large bowl, sift together 3 cups all-purpose flour and 1 teaspoon salt.
2. Cut in 1 cup (2 sticks) cold unsalted margarine or butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
3. In a separate bowl, whisk together 1/2 cup cold water, 1 large egg, and 1 tablespoon white vinegar.
4. Gradually add the wet ingredients to the flour mixture, mixing until a dough forms. Do not overmix.
5. Turn the dough out onto a lightly floured surface and knead gently for 2-3 minutes until it comes together.
6. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour (or up to 24 hours).
7. **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.
8. Add 1 lb ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
9. Stir in 1 teaspoon ground cumin, 1/2 teaspoon red pepper flakes, and 1 teaspoon sugar. Season with salt and pepper to taste.
10. Remove from heat and stir in 2 hard-boiled eggs, chopped, and 1/2 cup stuffed olives, halved.
11. **Assemble the Empanadas:** Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough to 1/8 inch thickness.
12. Use a 4-6 inch round cookie cutter or a bowl to cut out circles.
13. Place 2-3 tablespoons of the filling in the center of each circle.
14. Brush the edges of the dough with water.
15. Fold the dough over to form a half-moon shape, pressing firmly to seal the edges.
16. Crimp the edges using a fork or by pinching and folding small sections of dough to create a decorative seal.
17. Optional: Brush the empanadas with beaten egg yolk for a glossy finish.
18. Place the empanadas on a baking sheet lined with parchment paper.
19. Bake for 15-20 minutes, or until golden brown and cooked through.