Tucumán

Empanadas argentinas

Name: Empanadas argentinas
Total time: 1 h 40 min
Yield: 6 servings
Cuisine: Argentine
Ingredients: 3 1/3 cups maida (all-purpose flour, plain flour); 1/3 cup melted butter; 2/3 cup warm water; Salt, to taste; 400 g finely knife cut or coarse mince beef; 3 finely chopped onion; 3 sliced spring onion (green onion, scallion); 2 tsp for sweet paprika kashmiri chilli powder; 1 tsp cumin powder (ground cumin); a pinch of flakes dried red chilli; 2 tbsp cooking oil (vegetable oil); 3: 2 boiled and chopped 1 for brushing egg; Green olives, chopped

Baked pastry half moons with juicy hand cut beef, onion, egg and olive, pleated by hand.

100 minTime

28 gProtein each

mildSpice

The repulgue2 chapters · 1 min read

Make it your way

Grandma's wayNorthern Argentine baked beef empanadas.

The original

582kcalsame

28 gproteinsame

3 gfibresame

100minutessame

Empanadas argentinas.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)3⅓ cups

Butter⅓ cup, melted

Water⅔ cup warm

Saltto taste

Beef400 g, finely knife cut or coarse mince

Onion3, finely chopped

Spring onion (green onion, scallion)3, sliced

Kashmiri chilli powder2 tsp, for sweet paprika

Cumin powder (ground cumin)1 tsp

Dried red chillia pinch of flakes

Cooking oil (vegetable oil)2 tbsp

Egg3: 2 boiled and chopped, 1 for brushing

Green oliveschopped

Method

5 steps

1Mix maida, melted butter, warm water and salt into a smooth dough. Rest 30 minutes.
2Cook onion slowly in oil until soft, add beef, paprika, cumin, chilli and salt until just cooked. Cool completely, then add spring onion.
3Roll dough thin and cut 12 cm rounds.
4Fill with beef, egg and olive, fold and pleat the edge with the repulgue twist or a fork.
5Brush with beaten egg and bake at 220°C for 15 to 18 minutes.

Serve it like this

Serve warm on a wooden board with chimichurri or salsa criolla on the side. Eat with your hands, leaning forward.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tucumán

Empanadas argentinas

Baked pastry half moons with juicy hand cut beef, onion, egg and olive, pleated by hand.

100 minTime

28 gProtein each

mildSpice

The repulgue2 chapters · 1 min read

Make it your way

Grandma's wayNorthern Argentine baked beef empanadas.

The original

582kcalsame

28 gproteinsame

3 gfibresame

100minutessame

Empanadas argentinas.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)3⅓ cups

Butter⅓ cup, melted

Water⅔ cup warm

Saltto taste

Beef400 g, finely knife cut or coarse mince

Onion3, finely chopped

Spring onion (green onion, scallion)3, sliced

Kashmiri chilli powder2 tsp, for sweet paprika

Cumin powder (ground cumin)1 tsp

Dried red chillia pinch of flakes

Cooking oil (vegetable oil)2 tbsp

Egg3: 2 boiled and chopped, 1 for brushing

Green oliveschopped

Method

5 steps

1Mix maida, melted butter, warm water and salt into a smooth dough. Rest 30 minutes.
2Cook onion slowly in oil until soft, add beef, paprika, cumin, chilli and salt until just cooked. Cool completely, then add spring onion.
3Roll dough thin and cut 12 cm rounds.
4Fill with beef, egg and olive, fold and pleat the edge with the repulgue twist or a fork.
5Brush with beaten egg and bake at 220°C for 15 to 18 minutes.

Serve it like this

Serve warm on a wooden board with chimichurri or salsa criolla on the side. Eat with your hands, leaning forward.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Empanadas argentinas

Make it your way

Ingredients

Method

Empanadas argentinas

Make it your way

Ingredients

Method

Make it a meal