Argentinian Beef Empanada Recipe
3 cups flour
2 tbsp shortening
Salt water, warm
250 grams lean ground beef
2 yellow onions (diced finely)
1 tbsp chili powder
Olives (chopped) and raisins (one or two per empanada)
Hard-boiled eggs (cut up one egg into several wedges, one wedge per pie)
1/4 cup broth
1 tbsp flour
Salt, pepper, cumin, oregano, to taste
In a big bowl mix flour with shortening. Slowly add enough water to mix dough thoroughly. Dough should not be sticky. You may need to add more flour if needed.
1. Fry ground beef and drain off the fat.
2. In large pan, sauté onions until clear. Mix and cook on low, adding spices, broth and flour to thicken. Let stand and refrigerate overnight.
3. Roll out circles of dough as if you were making tortillas, but not too thin. Place about one tbsp of the filling on half of dough circle.
4. Add olive, raisin and hard-boiled egg wedge. Close circle and seal by curling edges together.
5. In a bowl, beat one egg, mixing in 2 tbsp of milk. Brush empanadas with milk/egg mixture.
6. Bake at medium-to-low heat until golden brown. Serve with tomato and onion salad, dressed with olive oil and balsamic vinegar, and a good red wine.
About the Author
A true world wanderer, B&R Guide and Trip Designer Tyler Dillon amassed a wealth of knowledge in his decade spent traipsing the globe. As a columnist for The Slow Road, he provides travelling tips and advice, and shares stories, anecdotes and his passion for the road.
Banner image: Stu Spivack
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