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Empanadas Argentinas de Carne
Argentine beef empanadas with hard-boiled egg, olives and raisins baked until golden. Cooling the beef filling completely before it goes into the pastry stops the dough turning soft and difficult to seal.
Ingredients
Instructions
Make pastry by rubbing lard into flour and salt, add water to form smooth dough.
Rest 30 minutes.
Cook onion in oil, add garlic, beef, cumin, paprika and chilli.
Cook until dry, cool completely.
Fold in eggs, olives and raisins.
Roll pastry thin, cut into 15cm circles.
Fill, fold and crimp edges, brush with egg yolk and bake at 200C for 20 minutes until golden.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
