Argentinian Empanadas

Ingredients

• For dough: 400g flour, 100g butter, 1 egg, 1 tsp salt, 150ml warm water
• For filling: 500g beef mince, 2 onions, 1 tsp paprika, 1 tsp cumin, 1 tsp oregano, 100g green olives chopped, 2 boiled eggs chopped, salt
• 1 egg for glazing

Instructions

1. Mix the dough; rest 30 minutes.
2. Cook the mince with the onions and spices; cool.
3. Stir in the olives and chopped boiled egg.
4. Roll the dough thin and cut into 12cm rounds.
5. Fill each round, fold over, and crimp the edges.
6. Brush with egg and bake at 200C for 22-25 minutes until golden.

Serving suggestions

• Lovely warm or at room temperature.

Storage & reheating

Keeps 3 days; freezes well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions