These Argentinian-style empanadas are a delicious and easy-to-make appetizer or main dish. They are stuffed with a flavorful beef and vegetable filling, and perfect for any occasion.
Ingredients
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1 cup all-purpose flour
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0 cup cornstarch
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1 teaspoon salt
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0 cup cold butter
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0 cup cold water
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1 pound ground beef
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1 tablespoon olive oil
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1 onion chopped
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1 teaspoon ground cumin
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1 teaspoon paprika
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0 teaspoon ground coriander
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0 teaspoon ground cinnamon
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0 teaspoon salt
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0 teaspoon ground black pepper
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0 cup chopped fresh parsley
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0 cup chopped fresh cilantro
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0 cup chopped green olives
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0 cup chopped hard boiled eggs
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1 egg beaten
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2 tablespoons milk
Beef
vegetables
Main Dish
Appetizers
Argentinian
Cooking
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- short description
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In a medium bowl, mix together the flour, cornstarch, and salt. Cut in the butter until the mixture resembles coarse crumbs.
In a small bowl, mix together the ground beef, olive oil, onion, cumin, paprika, coriander, cinnamon, salt, and pepper. Cook in a large skillet over medium heat, stirring often, until the beef is browned.
Add the parsley, cilantro, olives, and eggs. Cook for an additional 5 minutes, stirring occasionally.
Divide the dough into 12 equal pieces. Roll each piece into a circle about 5 inches in diameter.
Place about 2 tablespoons of the beef mixture in the center of each circle. Fold the dough over the filling and press the edges together.
Brush each empanada with the beaten egg and milk mixture. Bake in a preheated 375°F oven for 20 minutes or until golden brown.
- detailed description
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In a medium bowl, mix together the flour, cornstarch, and salt. Cut in the butter until the mixture resembles coarse crumbs. Add the cold water and mix until the dough forms a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
In a small bowl, mix together the ground beef, olive oil, onion, cumin, paprika, coriander, cinnamon, salt, and pepper. Cook in a large skillet over medium heat, stirring often, until the beef is browned. Add the parsley, cilantro, olives, and eggs. Cook for an additional 5 minutes, stirring occasionally.
Divide the dough into 12 equal pieces. On a lightly floured surface, roll each piece into a circle about 5 inches in diameter. Place about 2 tablespoons of the beef mixture in the center of each circle. Fold the dough over the filling and press the edges together with a fork to seal. Cut a few slits in the top of each empanada to allow steam to escape.
Brush each empanada with the beaten egg and milk mixture. Bake in a preheated 375°F oven for 20 minutes or until golden brown. Serve warm.
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