Argentinian Empanadas

Empanadas

Eat Like an Argentinian

Recipe by Alejandra De Miguel.

Pairing: Serve with Domain St. Diego Brut Xero, Lulunta Valley-Mendoza, Argentina.

 

INGREDIENTS:

Dough

5 cups all-purpose flour

1/4 lb butter

1 tsp salt

1 cup warm water

Filling

1 lb ground beef

2 lbs onions

1-1/2 cups butter

1/2 tsp salt

Pepper to taste

1 tsp oregano

3 hardboiled eggs

Optional

5 green onions

3/4 cup black olives

 

INSTRUCTIONS:

Chop the onions finely and place them in a pan with a little butter at medium heat. Add salt and cover while cooking. Cook onions until translucent. Add ground beef, oregano and pepper. Add the olives and the green onions once the meat starts to cook.

Refrigerate the filling overnight.

In a large bowl, combine water and salt. Add flour and mix together. Add butter then knead until smooth.

Stretch out the dough to approximately 1/8″ thick and cut 24 circles (approximately 5″ diameter). Use a dough cutter or an aluminum can if you don’t have one.

Spread the dough disks, and add a tablespoon of the filling and an eighth of a hardboiled egg (small piece of white and yolk).

Wet your finger tip and wet the edges of the disk. Fold over and press the edges together or use the end of a fork by pressing it down over the edges.

Cook at 400F for 20 minutes or until golden brown.

Makes 24 empanadas.