Authentic Argentine Meat Empanadas Recipe

Ingredients

• 1 pound lean ground beef
• 0.5 cup shortening
• 2 medium onions, chopped
• 2 teaspoons Hungarian sweet paprika
• 0.75 teaspoon hot paprika
• 0.5 teaspoon crushed red pepper flakes
• salt to taste
• 1 teaspoon ground cumin
• 1 tablespoon distilled white vinegar
• 0.25 cup raisins
• 2 large hard-cooked eggs, chopped
• 0.5 cup pitted green olives, chopped
• 1 (17.5 ounce) package frozen puff pastry sheets, thawed
• 1 large egg, beaten

Instructions

1. Begin by placing the ground beef in a large sieve and gently pour boiling water over it to partially cook the meat. Allow it to drain thoroughly and cool down.
2. In a skillet, melt shortening over medium heat. Add the onions and sauté, stirring occasionally, until they're nearly golden brown, approximately 12 to 15 minutes. Remove the skillet from the heat and mix in sweet paprika, hot paprika, and red pepper flakes. Season generously with salt.
3. Transfer the cooled beef to a mixing bowl. Incorporate vinegar and cumin, then season again with salt. Add the sautéed onions and mix until everything is well combined. Spread the mixture on a large plate to cool and firm up, about 10 minutes.
4. Preheat your oven to 350 degrees F (180 degrees C). Prepare a baking sheet by lining it with parchment paper.
5. Cut the puff pastry dough into 10 circular pieces. Place a spoonful of the meat mixture onto each circle, leaving at least 1/2 inch of the edge clean and dry. Add olives, raisins, and pieces of hard-cooked eggs to each pastry. Lightly moisten the edges of the pastry, fold each circle in half to form half-moons, and press the edges together firmly. Seal the empanadas by twisting and curling the dough between your thumb and index finger, adding pressure to ensure a tight seal.
6. Arrange the empanadas on the prepared baking sheet. Use a fork to prick each empanada near the sealed edge, allowing steam to escape during baking. Brush the tops of the empanadas with beaten egg for a golden finish.
7. Bake in the preheated oven until the empanadas are beautifully golden brown, approximately 20 to 30 minutes.

Nutrition

• Calories: 498 kcal
• Fat Content: 37 g
• Fiber Content: 2 g
• Sugar Content: 4 g
• Sodium Content: 327 mg
• Protein Content: 15 g
• Cholesterol Content: 73 mg
• Carbohydrate Content: 28 g
• Saturated Fat Content: 10 g
• Unsaturated Fat Content: 0 g