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Argentinian Beef Empanadas
Argentinian Beef Empanadas
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Prep Time:
60 minutes
Cook Time:
25 minutes
Total Time:
85 minutes
Savory beef, sweet raisins, and briny olives fill flaky pockets for a taste of Argentina on-the-go.
Ingredients:
  • 0.5 pound ground beef
  • 3 tablespoons butter
  • 2 medium onions, chopped
  • 1 green onion, chopped
  • 2 hard-boiled eggs, chopped
  • 14 pitted green olives, such as Manzanilla, finely chopped
  • 3 tablespoons raisins
  • 1 teaspoon cumin
  • 0.25 teaspoon black pepper
  • 2 (17.5 ounce) packages frozen puff pastry (each with 2 sheets), thawed
  • 1 raw egg, lightly beaten
Instructions:
  • Preheat the oven to a toasty 450 degrees F (230 degrees C), position racks on the top and bottom, and prepare 2 large baking sheets with parchment paper.
  • Brown ground beef in a large skillet until cooked through, about 4 to 5 minutes. Remove beef from the skillet and discard excess grease. Add butter to the skillet and saute onions and green onions until tender, around 5 minutes. Return beef to the skillet, mix in hard-boiled eggs, olives, raisins, cumin, salt, and pepper. Transfer mixture to a shallow bowl and refrigerate until cooled, approximately 10 to 20 minutes.
  • Lay out one pastry sheet on a floured surface, roll into a 12-inch square, and cut out four 5 1/2-inch rounds. Brush water around the edges of a round, add 3 tablespoons of filling on one half, fold over, press edges together, and crimp with a fork. Transfer to a baking sheet. Repeat with remaining rounds. Make 12 more empanadas with remaining pastry and filling, and arrange them on the baking sheets.
  • Coat empanadas with the shiny egg wash. Bake in a preheated oven, swapping trays midway, until beautifully golden for about 15 minutes.

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