Argentinian Beef Empanadas

De bereidingswijze

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1. 1

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

   Ongeveer 1 min

2. 2

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

   Ongeveer 1 min

3. 3

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

   Ongeveer 3 min

   Tip van de kok: 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.

   Ongeveer 1 min

5. 5

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

   Ongeveer 2 min

   Tip van de kok: 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.

   Tip van de kok: 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.

   Ongeveer 2 min

8. 8

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

   Ongeveer 7 min

9. 9

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

   Ongeveer 8 min

   Tip van de kok: Drain any excess fat if necessary.

10. 10

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

    Ongeveer 1 min

11. 11

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

    Ongeveer 3 min

12. 12

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

    Ongeveer 5 min

13. 13

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

    Ongeveer 1 min

14. 14

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

    Ongeveer 10 min

15. 15

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

    Ongeveer 3 min

16. 16

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

    Ongeveer 2 min

    Tip van de kok: Re-roll scraps as needed to use all the dough.

17. 17

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

    Ongeveer 3 min

    Tip van de kok: 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).

    Ongeveer 5 min

    Tip van de kok: 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.

    Ongeveer 1 min

20. 20

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

    Ongeveer 2 min

    Tip van de kok: 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.

    Ongeveer 25 min

22. 22

    Let cool slightly on a wire rack before serving.

    Ongeveer 5 min