Argentine Creole Empanadas
Appetizers
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Cook Time
1 h 30 min
Servings
12
Difficulty
Medium
Prep Time
45 Min
Description
This recipe for Argentine Creole Empanadas is an absolute classic! I always make them when I have guests, and they are a hit every time. The filling of ground beef, onions, olives and raisins is simply unbeatable. A touch of chili provides the certain spiciness. The preparation is a bit more complex, but it's definitely worth it! They taste especially good lukewarm, straight from the oven. You can also prepare them really well and then bake them shortly before serving. A great dish for parties or just because!
Ingredients (11 ingredients)
-
1 piece Onion
-
400 g Ground beef
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0.5 tsp Ground cumin
-
0.5 tsp Sweet paprika
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0.5 tsp Hot paprika flakes
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25 g Green pitted olives
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25 g Blond sultana raisins
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2 piece Hard-boiled or cooked egg
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Extra virgin olive oil
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Salt
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12 piece Empanada wrappers (wafers)
Preparation (8 steps)
Chop onion
Add one onion to the mixing bowl and chop for 3 sec./speed 5. Scrape down with the spatula.
Sauté onion
Add a splash of extra virgin olive oil to the onions in the mixing bowl and sauté for 3 min./120°C/speed 1.
Fry meat
Brown the meat in a pan with a little extra virgin olive oil until it is crumbly.
Add meat and spices
Add the fried meat along with salt to taste, 0.5 tsp ground cumin, 0.5 tsp sweet paprika and 0.5 tsp chili flakes (or ground chili) to the mixing bowl. Optionally add some freshly ground black pepper. Mix everything for 5 min./100°C/speed 1.
Chop olives, raisins and eggs
Add 25 g pitted green olives, 25 g sultanas and 2 hard-boiled eggs to the mixing bowl and chop for 3 sec./speed 4.
Mix filling
Add the chopped olives, raisins and eggs to the meat in the mixing bowl and mix for 2 min./100°C/reverse speed 1. Let the filling cool completely.
Fill and close empanadas
Remove the pastry sheets from the refrigerator and spread the filling on the pastry sheets. Close the empanadas.
Bake empanadas
Place the empanadas on a baking sheet lined with baking paper or a silicone mat. Brush each empanada with beaten egg and bake in a preheated oven at 180°C top/bottom heat for approx. 20-25 minutes until golden brown.
Finished cooking? Great! 🎉
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Created by
Elena Gonzalez
1
Rezept
0
Kochbücher
Allergens
- Cereals containing gluten
- Eggs
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