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Argentinean-Inspired Beef Mini Empanadas
Argentinean-Inspired Beef Mini Empanadas
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
125 minutes
Savory mini beef empanadas with vegetables and olives, perfect for any meal!
Ingredients:
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 medium red bell pepper, seeded and diced
  • 1 tablespoon bottled minced garlic
  • 0.5 cup green olives, pitted and chopped
  • 1 teaspoon ground paprika, or to taste
  • 1 teaspoon ground cumin, or to taste
  • salt and ground black pepper to taste
  • 2 large hard-boiled eggs, coarsely chopped
  • 2.25 cups all-purpose flour
  • 1.5 teaspoons salt
  • 0.5 cup cold butter, cut into 1/2-inch cubes
  • 0.33333334326744 cup very cold water
  • 1 large egg
  • 1 tablespoon distilled white vinegar
Instructions:
  • In a large nonstick skillet over medium to medium-high heat, sauté ground beef, onion, bell pepper, and garlic until veggies are tender and beef is browned, for about 10 minutes. Add olives, paprika, cumin, salt, and pepper, then gently fold in chopped eggs.
  • Transfer the mixture into a bowl and refrigerate it, covered, for 1 to 2 hours until fully chilled to prevent soggy dough when baking the empanadas.
  • In a medium bowl, combine the flour and salt by whisking together. Use a pastry blender to cut in the butter until the mixture is crumbly.
  • Combine cold water, egg, and vinegar in a small bowl and whisk briskly. Pour the mixture into the dry ingredients and stir with a fork. Finish blending the ingredients with your hands until they form a ball. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 1 hour.
  • Preheat the oven to 350°F (175°C) when you are ready to start cooking.
  • Flatten and cut out the dough using a 3-inch round cutter on a lightly floured surface. Reuse and shape the scraps to make approximately 18 circles.
  • Take each circle in your hand and add a generous tablespoon of filling in the center. Carefully fold the ends over the top and press firmly to seal completely. Save any extra filling for later use.
  • Place the empanadas on a baking sheet and crimp the sealed edges with a fork for added presentation.
  • Bake in the preheated oven until both sides are golden brown, about 18 minutes for the first side and 5 more minutes for the other side.

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