Argentine empanadas are a classic of rioplatense cuisine. These delicious crescent-shaped pastries filled with ground beef, onion and spices are perfect as an appetizer or lunch.
Ingredienti
Step-by-step preparation
In a skillet with oil, sauté the onion and garlic until golden. Add the ground beef and cook until it loses its pink color. Season with salt, cumin and paprika. Remove from heat and let cool.
Mix flour with salt in a bowl. Incorporate cold butter with your fingertips until you get a sandy texture. Gradually add warm water until a cohesive dough forms. Rest 20 minutes wrapped in plastic film.
On a floured surface, roll out the dough with a rolling pin until half a centimeter thick. Cut 10 cm circles with a glass or cookie cutter.
Place a spoonful of filling in the center of each circle. Fold in half and fold the edges with a characteristic small pleat. Press well to seal.
Brush with beaten egg. Bake at 200°C for 20-25 minutes until golden and crispy. Can also be fried in hot oil until golden.