Empanadas with spicy beef filling and olives
Crispy, golden-brown baked empanadas filled with spicy beef, onions and olives. These South American dumplings have a juicy, hearty filling and go perfectly with an aromatic red wine such as Carménère.
Prep Time 40 minutes mins
Cook Time 20 minutes mins
Total Time 1 hour hr
Course Appetizer, Finger food, Main course
Cuisine Argentina, Chile, South American
Servings 2 People
Calories 650 kcal
For the dough:
- 250 g Flour
- 100 g Butter cold, diced
- 1 Egg
- 1 tsp salt
- 4 Tbsp cold water
For the filling:
- 200 g Minced beef
- 1 small onion finely diced
- 1 Garlic clove pressed
- 1 teaspoon cumin
- 1 teaspoon paprika powder
- ½ teaspoon chili flakes optional
- 6 green olives cut into rings
- 1 tablespoon tomato paste
- 50 ml Beef broth
- Salt & pepper to taste
- 1 Egg for coating
Prepare the dough:
Mix the flour and salt in a bowl.
Cut the cold butter into pieces and work into the flour with your fingers until you have a sandy consistency.
Add the egg and cold water and knead into a smooth dough.
Wrap the dough in cling film and leave to rest in the fridge for 30 minutes.
Prepare the filling:
Sauté the onions and garlic in a pan with a little oil.
Add the minced meat and fry until crumbly.
Add the tomato purée, spices and olives and deglaze with the beef stock.
Simmer for 5 minutes, then leave to cool.
Shape & bake empanadas:
Roll out the dough and cut out circles (approx. 10 cm in diameter).
Place 1 tablespoon of filling in the center of each, moisten the edges with water, fold together and press firmly.
Brush with beaten egg.
Bake at 200 °C (top/bottom heat) for approx. 20 minutes until golden brown.
Recommended side dishes
Classic chimichurri (fresh herbs, garlic, vinegar, oil)
Black beans with lime
Tomato salsa with coriander
Calories: 650kcalCarbohydrates: 55gProtein: 28gFat: 38g
Keyword Argentinean cuisine, Carménère, Dumplings, Empanadas, Finger food, Ginger beef, spicy, Wine & Food Pairing