Serve 18 portions
Ready in 90 minutes
Ingredients
- 3 cups flour
- 1 egg
- 100 ml of butter
- 250 ml of warm milk
- ½ tsp salt
- 450 g (1 lb) ground beef
- 1 large onion finely chop
- 2 tablespoon oil
- 3 tbs smoked paprika
- 2 tablespoons finely chopped oregano (fresh)
- 1 tablespoon ground cumin
- 1 small red pepper (finely chop)
- 2 garlic cloves
- 1 bunch green onions finely chopped
- 4 hard-boiled eggs
- Green olives (slice) Optional
- Salt and pepper to taste
- 200 ml grated cheese
- 1 egg
Instructions
Empanada dough
- In a food processor, mix the flour, butter and salt pulse until well combined.
- Add the egg and the milk, mix until small dough clumps start to form.
- Make a couple of balls (40 g each)
- Flatten into disks and chill in the refrigerator for about 30 minutes.
Beef picadillo filling
- Combine the ground beef, paprika, cumin, salt and pepper in a bowl
- In a fryer pan on medium heat add 2 tablespoon oil
- Sauté the onion, pepper and garlic for 3 minutes
- Add the beef, stir frequently until the is done
- Remove from the stove and add the green onion and the oregano
- Let it cool down
Empanada assembly
- On a floured surface roll out the dough into a thin sheet and cut out round disc shapes for empanadas (you can use small plate)
- To assemble the empanadas, add a spoonful of the meat mixture on the centre of each empanada disc, add cheese, a slice of egg and olives
- Fold the empanada, closing the edges with a fork (pressing gently down) and with the egg white
- Brush the top of the empanadas with the egg yolk
- Pre-heat the oven to 200C and bake for about 16-18 minutes or until is golden on top.
Serve with chimichurri
*** The empanada dough you can use it immediately or store in the refrigerator or freezer until ready to use.