Argentine Baked Beef Empanadas

Ingredients

• Plain flour

  350 g

  $0.42

• Salted Butter

  80 g

  $0.70

• Beef

  400 g

  $3.20

• Onions

  2 medium

  $0.45

• Eggs

  2 large

  $0.51

• Cumin

  1 tsp

  $0.12

• Paprika

  1 tsp

  $0.11

• Olives

  40 g

  $0.40

• Vegetable oil

  2 tbsp

  $0.06

• Salt

  1 tsp

  $0.01

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Rub cold butter into flour with 1/2 tsp salt, add 120 ml warm water, knead into a smooth dough, wrap, and rest for 30 minutes.

2. 2

   Hard-boil the eggs for 9 minutes, peel, chop into small pieces, and set aside.

3. 3

   Heat vegetable oil in a skillet and cook the finely chopped onions until sweet and translucent.

4. 4

   Add the ground beef, cumin, paprika, and remaining salt, cooking until browned and flavorful; remove from heat and cool.

5. 5

   Roll the rested dough out thinly and cut out circular discs (around 12 cm diameter).

6. 6

   Place a spoonful of beef mixture, a piece of boiled egg, and an olive in the center of each disc, fold in half, and crimp the edges (repulgue).

7. 7

   Place empanadas on a baking sheet and bake at 200°C (400°F) for 20 minutes until crisp and golden brown.