Argentine Meat Empanadas

Recipe View Prepare the Beef: Place the ground beef in a large sieve and slowly pour boiling water over it to partially cook. This helps to reduce the fat content and prevent a greasy filling. Let it drain thoroughly and cool. (Prep time: 5 minutes)

Recipe View Sauté the Aromatics: In a skillet over medium heat, melt the shortening. Add the chopped onions and cook, stirring occasionally, until they are softened and translucent but not browned, about 12-15 minutes. Remove from the heat and stir in the sweet paprika, hot paprika, and red pepper flakes. Season with salt to taste. (Cook time: 15 minutes)

Recipe View Combine and Cool the Filling: Transfer the cooled beef to a large bowl. Mix in the distilled white vinegar and ground cumin, and season with salt to taste. Add the sautéed onions and spices, mixing well to combine. Spread the mixture on a large plate to cool and harden slightly. This will make it easier to handle when filling the empanadas. (Cooling time: 10 minutes)

Recipe View Preheat the Oven: Preheat your oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper to prevent sticking. (Prep time: 5 minutes)

Recipe View Assemble the Empanadas: Cut the thawed puff pastry dough into 10 equal circles using a cookie cutter or a sharp knife. Place a spoonful of the meat mixture onto each round, leaving at least 1/2 inch of the outer pastry edge clean. Add a sprinkle of chopped green olives, raisins, and hard-cooked eggs to each round. Lightly wet the edges of the pastry rounds with water, fold them in half to form half-moons, and press the edges firmly together to seal. Crimp the edges by twisting and curling the dough between your thumb and index finger for a decorative and secure seal. (Assembly time: 20 minutes)

Recipe View Prepare for Baking: Place the assembled empanadas onto the prepared baking sheet. Use a fork to prick each empanada near the crimped edge to allow steam to escape during baking, preventing them from bursting. Brush the tops of the empanadas with the beaten egg to give them a golden, glossy finish. (Prep time: 5 minutes)

Recipe View Bake to Golden Perfection: Bake the empanadas in the preheated oven until they are golden brown and the pastry is puffed up, about 20-30 minutes. Let them cool slightly on the baking sheet before serving. (Bake time: 25 minutes)