Argentine Empanadas

Katie Nichols

By
@knichols5895

Very tasty finger food and appetizer. It's not that spicy so don't worry about that at all.

Rating:
★★★★★ 7 votes
Comments:
Serves:
10-12
Prep:
45 Min
Cook:
15 Min
Method:
Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
These really do make for a terrific appetizer for any occasion. We especially enjoyed the strong cumin flavor... yum!

TIP: Make sure to roll the crust thin in order to avoid a doughy taste.

Ingredients

1 Tbsp
olive oil
1/4
onion, chopped
1
clove garlic, minced
1/2 lb
extra lean ground beef
1/4 bunch
cilantro, minced
1/2
red bell pepper, diced
1/8 tsp
cayenne pepper
1/2 tsp
ground cumin
1 Tbsp
tomato sauce
1 tsp
salt
1/2 tsp
black pepper
1
tomato, diced

EMPANADA PASTRY

2 c
all-purpose flour
1 tsp
baking powder
1/4 tsp
onion salt
2/3 c
vegetable shortening (crisco)
1/2 c
ice water

EGG GLAZE

1
beaten egg yolk
1 Tbsp
water

Step-By-Step

1To make dough: Mix all of the dough ingredients together until it forms into a dough. Set aside.
2Heat the oil in a medium-sized skillet; saute the chopped onion and minced garlic until they are soft.
3Break up the ground beef and add it to the pan; cook until the beef is no longer pink.
4Add all the remaining ingredients, except the tomato; cook for about 2 minutes longer and shut off the heat.
5Stir in the tomato and taste for seasonings; add more salt and pepper as desired.
6Adjust oven racks to positions #2 and #4; preheat oven to 400 degrees F.
7Roll out half of the dough on a lightly floured pastry board to 1/8" thickness.
8Cut with a 4" inch round cookie cutter which has been dipped in flour. Place a heaping spoonful of filling in the middle of each circle.
9Brush the rims of the dough circles with the egg glaze; fold half the doug over the filling and crimp the edges together with the tines of a fork.
10Place each empanada on a greased baking sheet and brush the tops with the egg glaze. Bake for 15-20 minutes or until the crust is golden brown.

About this Recipe

Main Ingredient: Beef
Regional Style: American