AR
Argentina
Featured recipe
South America
AR
Baked Argentine empanadas filled with seasoned beef, onion, egg, and olives.
40 min
25 min
12 empanadas
Medium
1 hr 5 min
1 tbsp olive oil 1 large onion, diced 1 lb (450 g) ground beef 1 tsp paprika 1/2 tsp ground cumin 1/2 tsp dried oregano 1 tsp salt 1/2 tsp black pepper 2 hard boiled eggs, chopped 1/3 cup green olives, chopped 12 empanada dough rounds 1 large egg 1 tbsp water
1. Cook onion in olive oil for 6 to 7 minutes. 2. Add beef and cook until browned. 3. Add paprika, cumin, oregano, salt, and pepper. 4. Cool the filling for 15 minutes. 5. Fold in egg and olives. 6. Heat oven to 400°F (200°C). 7. Place about 2 tablespoons filling on each dough round. 8. Fold and seal the edges firmly. 9. Brush with egg beaten with water. 10. Bake for 20 to 25 minutes until golden.
SCHNAX TIP
Cool the filling before shaping so the dough seals cleanly.