Argentinian Empanadas

About This Recipe

Flaky dough pockets stuffed with spiced ground beef, onions, olives, and hard-boiled egg, then baked until golden.

Ingredients

Serves 12

• 500 gempanada dough discs
• 400 gground beef
• 2onions, diced
• 6green olives, halved

Instructions

1. 1

   Make filling

   Cook beef with onions, cumin, and paprika. Add olives, let cool.

2. 2

   Assemble

   Fill dough discs, fold, and crimp edges with a fork or repulgue.

3. 3

   Bake

   Brush with egg wash and bake at 200C for 20-25 minutes.

Variations

• •

  Try ham and cheese or corn fillings.

Storage

Freeze unbaked for up to 2 months.