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Empanadas

Name: Empanadas
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Argentine
Ingredients: 250 g puff pastry (store-bought or homemade); 200 g ground beef; 1 medium onion, finely diced; 2 tbsp vegetable oil; 1 tsp cumin; 1 tsp paprika; salt and black pepper to taste; 1 egg yolk mixed with 1 tsp water (for brushing)

Authentic Argentine empanadas with beef and onions in flaky puff pastry

Ingredients

250 g puff pastry (store-bought or homemade)

200 g ground beef

1 medium onion, finely diced

2 tbsp vegetable oil

1 tsp cumin

1 tsp paprika

salt and black pepper to taste

1 egg yolk mixed with 1 tsp water (for brushing)

Method

Preheat the oven to 200°C (400°F).

In a pan, heat the vegetable oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.

Add the ground beef to the pan and cook until browned, breaking it apart with a wooden spoon, about 10 minutes.

Stir in the cumin, paprika, salt, and black pepper. Cook for another minute to combine the spices.

Remove from heat and let the filling cool completely.

Roll out the puff pastry on a lightly floured surface until it is about 3mm thick.

Cut the pastry into 8 equal circles with a glass or cutter.

Place about 1 tablespoon of filling in the center of each circle.

Fold the pastry over to form a half-moon shape, sealing the edges with a fork or your fingers.

Place the empanadas on a baking tray lined with parchment paper.

Brush the tops with the egg yolk mixture.

Bake in the preheated oven for 25-30 minutes, until golden brown.

Allow to cool for a few minutes before serving. Serve with a dollop of sour cream or salsa.