These savory Argentinian empanadas feature a flaky pastry shell filled with a spicy beef mixture, perfect for a hearty lunch that showcases traditional flavors.
In a large mixing bowl, combine the flour and salt. Add the chilled butter and rub it into the flour until it resembles coarse crumbs.
Gradually add cold water, mixing until the dough comes together. Knead briefly on a floured surface, wrap in plastic, and refrigerate for at least 1 hour.
In a skillet, sauté the onion, garlic, and red bell pepper until soft. Add ground beef and cook until browned, breaking up clumps with a wooden spoon.
Stir in paprika, cumin, chili powder, salt, and pepper. Cook for another 5 minutes. Remove from heat and let it cool slightly before adding olives and hard-boiled eggs.
Preheat oven to 400°F (200°C).
Roll out the dough on a floured surface to about 1/8 inch thick. Cut circles using a 4-inch round cutter.
Place about 2 tablespoons of the beef filling in the center of each circle. Fold over and pinch or crimp the edges to seal.
Place empanadas on a baking sheet lined with parchment paper. Brush with beaten egg for a golden finish.
Bake for 20-25 minutes or until golden brown. Let cool slightly before serving.
Tell us your preferences and we will create a personalized Argentinian Empanadas with Spicy Beef Filling for you