Sensational Argentinian Empanadas – Authentic Recipe for the Perfect Crispy Pastry Bites

Allergens

Wheat, Dairy (Milk, Butter), Egg

Ingredients

• 1. 2 cups all
• purpose flour 2. 1/2 teaspoon salt 3. 1/2 cup cold unsalted butter, cut into small cubes 4. 1/2 cup ice water 5. 1 lb lean ground beef 6. 1 medium onion, finely chopped 7. 1 green bell pepper, finely chopped 8. 2 cloves garlic, minced 9. 1 tablespoon tomato paste 10. 1/4 cup raisins 11. 1 egg, beaten for egg wash 12. Salt and pepper to taste 13. Oil for frying

Instructions

1. In a large bowl, combine flour and salt. Cut in butter until the mixture resembles coarse crumbs. Gradually add ice water, stirring with a fork until dough comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes.
2. In a skillet, cook ground beef over medium heat until browned, then drain off excess fat. Add onion, green bell pepper, garlic, and tomato paste, stirring to combine. Cook for about 5 minutes or until vegetables are softened. Stir in raisins, salt, and pepper set aside to cool slightly.
3. Preheat oil in a deep frying pan or deep fryer to 360°F (180°C).
4. On a floured surface, roll out the chilled dough to about 1/8 inch thickness. Cut into circles using a cookie cutter or glass.
5. Place a spoonful of meat mixture onto half of each circle. Moisten edges with water, then fold over and crimp edges tightly to seal.
6. Fry empanadas in batches until golden brown and crispy, about 3 4 minutes per side. Drain on paper towels.
7. Serve warm with your favorite dipping sauce. Enjoy!

Chef’s Insight

The key to perfect flaky empanada dough is using cold butter and ice water. This creates layers in the dough that result in a delightful texture.

Notes

Serve these delicious empanadas with a side of chimichurri sauce or guacamole for an authentic Argentinian experience.