Empanadas are extremely popular throughout Latin America. Empanadas are flaky baked or fried dough filled turnovers.
You can fill them with practically anything, from beef or chicken to cheese or even fruit.
This Argentinian empanada recipe uses the traditional ingredients most popular in Argentina.
- Olive oil
- 1 lb Ground Beef
- 1 Large Onion, Finely Diced
- 2 Cloves Garlic, Finely Chopped
- 1/2 TBSP Ground Cumin
- 2 TBSP Smoked Paprika
- 1/2 Cup Green Olives, Chopped Into Small Pieces
- 1/3 Cup Walnuts
- 1/3 Cup Raisins
- 2 Hard Boiled Egg, Chopped into Small Pieces
- Salt & Pepper to Taste
- Pre-made Empanada Discs, 4 Per Person
Preheat oven to 375°F
Chop the walnuts and toast them in the oven until golden brown.
Heat the olive oil in a large pan over medium heat. Add the garlic and onion to the pan, saute until the onions are soft.
Add the ground beef to the pan and season generously with the spices. Sauté until the beef is cooked through.
Mix the toasted walnuts, olives, egg, and raisins into the beef.
Let the meat mixture cool down. To assemble the empanadas place a spoonful of the beef mixture in the center of each disc.
Wet your fingers with water and dab it onto the perimeter of the disc. Fold the disc in half with the beef inside, and press the outside edges together to close it. Fold & press the edge of the disc together.
Place the empanadas on a large baking tray or cookie rack, lined with parchment paper.
Bake for 20-25 minutes, or until the dough turns a light golden brown.
Let cool before serving.