Argentine Style Meat Empanadas

Name: Argentine Style Meat Empanadas
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 12 Portionen
Ingredients: 4 pack empanada doughs (packages of 12 doughs); 1 kg common ground beef; 6 piece spring onions; 1 piece red bell pepper, fleshy and juicy; 2 cube beef stock; 2 tsp sweet paprika; 2 tsp ground chili; 1 tbsp sugar; 6 piece eggs; 300 g manzanilla olives; 50 g sultana raisins

Appetizers

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Cook Time

1 h 30 min

Servings

Difficulty

Medium

Prep Time

60 Min

Description

These Argentine-style meat empanadas are a classic that never fails. The combination of juicy ground beef, spring onion, red pepper and aromatic spices makes them irresistible. The dough, crispy and golden, encloses a filling full of flavour that will transport you directly to Argentina. Perfect for a family meal, a party with friends or simply to treat yourself. I have been preparing them for years and they are always a success. Go ahead and try them, you won't regret it! You can add a spicy touch with a little more ground chili or use stuffed olives for a different flavour. Enjoy!

Ingredients (11 ingredients)

4 pack empanada doughs (packages of 12 doughs)
1 kg common ground beef
6 piece spring onions
1 piece red bell pepper, fleshy and juicy
2 cube beef stock
2 tsp sweet paprika
2 tsp ground chili
1 tbsp sugar
6 piece eggs
300 g manzanilla olives
50 g sultana raisins

Preparation (10 steps)

Cooking the eggs

Place 6 eggs in a saucepan with water and a pinch of coarse salt. Cook for 15 minutes over medium heat until hard-boiled. Remove from heat, cool and peel.

Preparing the vegetables

Peel 6 spring onions and wash 1 red pepper. Cut the onions and pepper into medium pieces. Place the vegetables in the Thermomix bowl.

Chopping the vegetables

Thermomix® Setting

3 Seg./Speed 5

Chop the onions and pepper for 3 seconds at speed 5.

Sautéing the vegetables

Thermomix® Setting

3 min/248°F/Speed 1 120

Add a little oil to the bowl. Program 3 minutes, temperature 120°C and speed 1 to sauté the vegetables. Add a pinch of coarse salt so that the onion releases its juice.

180

Incorporating the meat

Thermomix® Setting

5 min/212°F/Speed 2 100

Add 1 kg of common ground beef to the bowl. Program 5 minutes, temperature 100°C and speed 2. Stir with the spatula so that the meat cooks evenly.

300

Seasoning the meat

Thermomix® Setting

1 min/212°F/Speed 2 100

Add 2 crumbled beef stock cubes, 2 tsp of sweet paprika, 2 tsp of ground chili and 1 tbsp of sugar to the bowl. Program 1 minute, temperature 100°C and speed 2. Stir with the spatula to integrate all the ingredients.

Adding olives and raisins

Thermomix® Setting

30 Seg./212°F/Speed 2 100 Reverse

Peel and chop 300 g of manzanilla olives into large pieces. Add the chopped olives and 50 g of sultana raisins to the bowl. Program 30 seconds, temperature 100°C and speed 2 in reverse rotation mode. Taste and rectify with salt if necessary.

Preparing the filling

Remove the filling from the bowl and let it cool. Peel and chop the hard-boiled eggs in a bowl. Salt the chopped eggs.

Filling the empanadas

Separate the empanada doughs (4 packages of 12 doughs). Put a little of the meat filling on each empanada dough, add a few pieces of hard-boiled egg, moisten the edges, close and make the crimp.

Baking the empanadas

As you make the empanadas, arrange them on a baking tray lined with baking paper or greased. Prick with a fork so they don't open. Take to the preheated oven at 180ºC and leave until golden brown, approximately 20-25 minutes. Remove and let them cool a little before serving.