Empanadas Argentinas
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The Tale of Empanadas Argentinas
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Empanadas descend from Spanish and Moorish-influenced stuffed pastries that arrived in South America during colonization, part of a much older Mediterranean tradition of hand pies. In Argentina, each province developed its own filling and fold, with Salta and Tucumán especially known for their spiced, cumin-scented beef versions.
Ingredients
Scale:· 12 servings
- 12 empanada dough discs (tapas para empanadas)
- 1 lb ground beef
- 1 onion, finely chopped
- 2 hard-boiled eggs, chopped
- 1/2 cup green olives, chopped
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 2 tablespoons vegetable oil
- 1 egg, beaten, for egg wash
- Salt and pepper, to taste
Instructions
- 1Sauté the onion in oil until translucent, then add ground beef and cook until browned.
- 2Season with cumin, paprika, salt, and pepper, and let cool.
- 3Stir in the chopped hard-boiled eggs and olives.
- 4Place a spoonful of filling in the center of each dough disc.
- 5Fold the dough over the filling and crimp the edges with a repollo (braided) fold or fork.
- 6Brush each empanada with beaten egg and place on a baking sheet.
- 7Bake at 400°F (200°C) for 18-20 minutes until golden brown.
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