Main
Beef empanadas
- Preparation time
- 1 h 15
- Servings
- 12 empanadas
Ingredients
- Flour — to buy400 g
- Salt — to buy1 c. à c.
- Butter — to buy150 g
- Egg — to buy2
- Water — to buy10 cl
- Onion — to buy2
- Ground beef — to buy400 g
- Cumin — to buy1 c. à c.
- Paprika — to buy1 c. à c.
- Pepper — to buy1 pincée
- Olives — to buy80 g
- Raisins — to buy60 g
Preparation
Make the dough: mix the flour and salt, add the cold diced butter and rub it in with your fingertips. Add the egg then the water gradually, until you get a soft dough. Shape into a ball, wrap and chill for 30 minutes.
Meanwhile, sauté the chopped onion in a little oil over medium heat for 5-6 minutes, until soft and translucent.
Add the minced beef and brown for 5 minutes, breaking it up, then season with cumin, paprika, salt and pepper. Let the filling cool completely before filling the dough: a hot filling would melt the pastry.
Stir the chopped olives and raisins into the cold filling.
Roll out the dough to 3 mm thick and cut out circles about 12 cm across. Place a spoonful of filling and a wedge of hard-boiled egg in the centre of each circle.
Fold into a half-moon, press the edges together to seal, then form the traditional pleated edge ("repulgue") by pinching between thumb and finger, or simply crimp with a fork.
Arrange the empanadas on a baking tray, brush with egg yolk, and bake for 20-25 minutes at 200°C, until golden.
Serve hot, straight out of the oven.