Argentinean Beef Empanadas with Herbed Piquanté Sauce

Allergens

Wheat (gluten)

Ingredients

• 2 cups all
• purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 4 tablespoons ice water
• 1 pound ground beef
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 green bell pepper, finely chopped
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• 2 tablespoons tomato paste
• 1 tablespoon olive oil

Instructions

1. Combine flour and salt in a large bowl. Add butter and use a pastry cutter or your fingertips to incorporate it into the flour mixture until it resembles coarse crumbs. Gradually add ice water, mixing until dough comes together. Wrap dough in plastic wrap and refrigerate for at least 30 minutes. In a skillet, heat olive oil over medium heat. Add onion, garlic, and bell pepper, sautéing until softened. Add ground beef, breaking it up with a spatula, and cook until browned. Stir in tomato paste, oregano, salt, and black pepper. Cook for an additional 2 minutes. Remove from heat and let cool. Preheat oven to 375°F (190°C). On a floured surface, roll out dough to 1/8 inch thickness. Cut into circles using a 4 inch round cookie cutter. Place filling in the center of each circle, then fold dough over to enclose the filling and crimp edges to seal. Transfer empanadas to a parchment lined baking sheet, spaced 2 inches apart. Bake for 20 minutes or until golden brown. Cool slightly on a wire rack.

Chef’s Insight

The key to flaky empanada dough is keeping the butter cold and not overworking the dough.

Notes

Feel free to add diced olives or capers to the beef mixture for extra flavor.