How to Make DELICIOUS Argentinian Empanadas at Home | Ground Beef Pastry Recipe

Start by deseeding the red pepper and chop it into small cubes or thin long stripes.

Heat olive oil over medium-high heat and fry the ground beef for approximately 6 minutes, stirring and pressing to prevent big lumps.

Place the cooked beef in a bowl.

Reduce heat to medium, add more olive oil, and sauté the chopped onion and red pepper for about 5 minutes until the onion is translucent and the pepper is tender.

Season the sautéed vegetables with salt and pepper, then add the spices (cumin, paprika, oregano) and cook until fragrant.

Pour in the chicken broth and let it simmer for 15 minutes on low heat, stirring occasionally until the water evaporates.

Mix the beef back into the vegetable mixture and optionally add half a teaspoon of sugar. Stir well and let it rest for half an hour.

In a large bowl, combine the flour and salt. Melt the butter and set aside.

Make a crater in the flour, add the egg and water, then pour in the melted butter and mix until a dough forms.

Knead the dough until smooth, then cut it into two pieces and roll out to approximately 3 millimeters thick.

Cut out circles from the dough using a round cutter or a creme brulee cup.

Fill each circle with the beef mixture, optionally adding cheese or chili powder, and seal the empanadas by pinching, folding, or using a fork.

Preheat the oven to 200 degrees Celsius.

Place the empanadas on a baking sheet and bake for 25 to 35 minutes, monitoring to prevent burning.

Equipment Needed

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