If you want to enjoy a tasty treat that’s a little bit different, try cooking up some Argentine empanadas – a wildly popular street food in Argentina that is easily made at home. These mini meat parcels are ideal as a starter before a steak main, or as a light lunch. Meat empanadas are also great as a picnic dish or snack. Serve straight out of the oven with a glass of Argentine Malbec.
So lets get down to it…
Argentine Empanadas Recipe:
2 kg beef mince
2 tbsp. sweet paprika
2 tbsp. ground cumin
Pinch of chili powder, to taste
Salt and pepper, to taste
1 cup sultanas, chopped
Three boiled eggs, chopped
Green olives, chopped
You can make the pastry from scratch (look up a recipe for authentic empanada dough) or use puff pastry pre-made.
Heat the olive oil in a large pan on a gentle heat. Add the onions and cook until they are soft and golden. Add the beef mince, paprika, cumin, chili, salt and pepper. Cook gently until the meat is browned – about 10 minutes. Remove the filling from the heat and allow to cool.
Cut the pastry into discs 15cm in diameter. Apply a small seal of egg wash around the edges with a brush.
Add a tablespoon of the beef mixture into the center of each pastry disc. Add a sprinkling of sultanas, chopped egg, and chopped olives. Fold over the pastry to make a half-moon shape and pinch the edges to seal.
Leave the empanadas to chill for one hour in the fridge.
Bake in a 250°C oven for 7-8 minutes or until golden.
Happy cooking and let us know how you if you like this argentine empanadas recipe!
(And don’t forget to pair this with a nice class of Argentine Malbec)
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