Uruguayan Empanadas
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The Tale of Uruguayan Empanadas
Empanadas descend from Spanish and Moorish stuffed pastries carried to South America by colonizers. In Uruguay they were adapted with beef, olives, and hard-boiled egg, reflecting the country's cattle-ranching heritage and shared Río de la Plata food traditions with Argentina.
Ingredients
Scale:· 8 servings
- 3 cups all-purpose flour
- 1/2 cup cold butter, cubed
- 1 egg
- 1/2 cup warm water
- 500g ground beef
- 1 onion, chopped
- 2 hard-boiled eggs, chopped
- 1/2 cup green olives, chopped
- 1 tsp paprika, egg wash for sealing
Instructions
- 1Make the dough by combining flour and cold butter until crumbly, then mix in the egg and warm water to form a smooth dough; wrap and rest for 30 minutes.
- 2For the filling, brown the ground beef with onion and paprika, seasoning with salt and pepper, then cool slightly and mix in chopped hard-boiled eggs and olives.
- 3Roll out the dough and cut into rounds.
- 4Place a spoonful of filling on one half of each round, fold over into a half-moon shape, and crimp the edges with a fork or by folding (repulgue) to seal.
- 5Brush the tops with egg wash.
- 6Bake at 200C (400F) until golden brown, about 20-25 minutes, or deep-fry until golden if preferred.
- 7Serve warm.
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