Back
Beef Empanadas
Recipe by Juan De La Cruz Torales Villarreal
Indulge in these authentically Argentinian beef empanadas
- Steps
- Ingredients
Steps
- For the Dough, combine warm water and butter in a medium saucepan and cook on a medium heat until the butter melts. Add the flour and mix until it forms a soft dough. Cover and set aside to rest for 30 minutes.
- For the Beef Filling, add eggs to a small saucepan with enough water to cover 2cm above the eggs. Bring the water to the boil then cook for 6 ½ minutes. Remove from water and allow to cool. Peel and chop the boiled eggs. Set aside.
- In a medium fry pan, sauté diced onions in 1 tbsp olive oil. Season with salt and pepper.
- Add the beef mince, paprika, oregano, chilli flakes and brown lightly. Add beef stock and cook on a medium heat until the beef is cooked through.
- Remove from heat and add cumin and Dijon mustard. Stir to combine.
- When cool, add the spring onions and eggs.
- For the Chimichurri Sauce, place the paprika, oregano, chilli flakes, and chipotle in a medium bowl with boiling water to rehydrate.
- Finely chop the garlic, parsley, and chilli, then add to the spice mixture.
- Season with salt and pepper, and let it rest for 20 minutes.
- Add balsamic vinegar and olive oil and finely chopped chives, stir to combine. Set aside.
- When ready to assemble, preheat a large saucepan or deep fryer with vegetable oil to 200°C.
- To make the empanadas, divide the dough into approximately 12 small balls.
- Roll each ball into a disc 2mm thick and 12cm diameter.
- Lay a disc of dough on a floured benchtop. Place a heaped tablespoonful of the beef filling on one side of the disc, leaving a space around the edge.
- Fold the dough over to create a semi-circle, and seal the edges by pressing them together, fold the edge over again, pinching as you go to create a pleated edge. Set aside until all the empanadas are prepared.
- When oil has reached the correct temperature, place the empanadas in the deep fryer, ensuring you don’t overcrowd, and fry for 2-2 ½ minutes or until golden brown. Drain onto a paper towel.
- Serve the empanadas hot, with a side of chimichurri sauce.
