Breads & doughs
Empanadas Criollas with Beef
Argentine empanadas with a juicy filling of knife-cut beef.
Ingredients
- 500 g of 0000 wheat flour
- 100 g of beef suet or butter
- 180 ml of warm water
- 1 teaspoon of salt
- 500 g of roast beef cut with a knife
- 2 large onions
- 1 green onion
- 1 tablespoon of sweet paprika
- 1 teaspoon of ground cumin
- 1 teaspoon of crushed chili
- 3 hard-boiled eggs, chopped
- 100 g of pitted green olives
- 2 tablespoons of oil
- Salt and pepper to taste
Step-by-step
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- Place the flour, salt and suet in the mixing bowl and mix 20 sec/speed 4.
- Add the warm water and knead 3 min/closed mixing bowl/dough mode. Remove, form a ball, wrap in film and let rest 30 min.
- Without washing the mixing bowl, place the quartered onions and the green onion. Chop 4 sec/speed 4.
- Add the oil and saute 8 min/Varoma/spoon speed.
- Add the beef, the paprika, the cumin, the crushed chili, salt and pepper. Cook 8 min/Varoma/reverse/spoon speed.
- Pour the filling into a bowl, let it cool and add the chopped hard-boiled eggs and the olives. Refrigerate 1 hour.
- Roll out the dough to 2 mm and cut 12 cm discs. Fill each disc, brush the edges with water and seal with a crimp.
- Brush with beaten egg and bake 20 min at 200 degC until golden.
Tips
- The cold filling is much easier to work with and does not tear the dough.
- If you cannot get beef suet, use butter but they will be a little less crispy.
- Each province has its own crimp: practice the classic 13-pleat one.
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