Argentinian Beef Empanadas

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large bowl, combine the all-purpose flour and salt for the dough.

   Ca. 1 min.

2. 2

   Add the cold, cubed unsalted butter to the flour mixture.

   Ca. 1 min.

3. 3

   Using your fingertips or a pastry blender, cut the butter into the flour until the mixture resembles coarse crumbs.

   Ca. 3 min.

   Kokkens note: Work quickly to prevent the butter from melting too much.

4. 4

   In a separate small bowl, whisk together the beaten egg and cold water.

   Ca. 1 min.

5. 5

   Gradually add the liquid mixture to the flour and butter, mixing until a shaggy dough forms.

   Ca. 2 min.

   Kokkens note: Do not overmix; the dough should just come together.

6. 6

   Gather the dough into a ball, flatten slightly, wrap in plastic, and refrigerate for at least 30 minutes.

   Kokkens note: Chilling the dough makes it easier to roll.

7. 7

   While the dough chills, prepare the filling. Heat the olive oil in a large skillet over medium heat.

   Ca. 2 min.

8. 8

   Add the finely chopped yellow onion and cook until softened and translucent, about 5-7 minutes.

   Ca. 7 min.

9. 9

   Add the ground beef to the skillet, breaking it up with a spoon, and cook until browned.

   Ca. 8 min.

   Kokkens note: Drain any excess fat if necessary.

10. 10

    Stir in the smoked paprika, ground cumin, dried oregano, salt, and freshly ground black pepper.

    Ca. 1 min.

11. 11

    Cook for another 2-3 minutes, allowing the spices to become fragrant.

    Ca. 3 min.

12. 12

    Remove the skillet from the heat and let the filling cool slightly.

    Ca. 5 min.

13. 13

    Once cooled, stir in the chopped hard-boiled eggs and sliced green olives.

    Ca. 1 min.

14. 14

    Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper.

    Ca. 10 min.

15. 15

    On a lightly floured surface, roll out the chilled dough to about 3mm (1/8 inch) thickness.

    Ca. 3 min.

16. 16

    Using a 10-12cm (4-5 inch) round cutter, cut out circles from the dough.

    Ca. 2 min.

    Kokkens note: Re-roll scraps as needed to use all the dough.

17. 17

    Place a spoonful of filling in the center of each dough circle.

    Ca. 3 min.

    Kokkens note: Don't overfill, or they will be hard to seal.

18. 18

    Fold the dough over to create a half-moon shape, then moisten the edges with water and crimp them shut with a fork or by hand (repulgue method).

    Ca. 5 min.

    Kokkens note: Ensure the edges are well-sealed to prevent the filling from leaking.

19. 19

    In a small bowl, whisk together the egg yolk and milk for the egg wash.

    Ca. 1 min.

20. 20

    Arrange the empanadas on the prepared baking sheet and brush the tops with the egg wash.

    Ca. 2 min.

    Kokkens note: The egg wash gives them a beautiful golden-brown crust.

21. 21

    Bake for 20-25 minutes, or until the empanadas are golden brown and puffed.

    Ca. 25 min.

22. 22

    Let cool slightly on a wire rack before serving.

    Ca. 5 min.