🛒 Ingredients
- For the dough: 500g flour, 150g shortening or butter, 1 egg, warm salted water
- For the filling: 400g ground beef, 2 onions, 2 hard-boiled eggs, olives, raisins, paprika, cumin, salt
👨🍳 Step-by-step instructions
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Dough: Mix flour with cold shortening. Add egg and salted warm water until a workable dough forms. Let rest for 30 minutes.
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Filling: Sauté onions until translucent. Add ground beef and spices. Cool completely.
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Stir in chopped hard-boiled eggs, olives, and raisins.
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Roll out the dough and cut 12cm circles.
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Place filling in the center, fold over, and crimp edges (decorative pleating).
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Brush with beaten egg. Bake at 200°C (400°F) for 20 minutes until golden.
💡 Chef's tip
The filling must be completely cool before assembling: if it's warm, the dough softens and the empanadas may break.
📝 Our take
Argentinian empanadas are both a culinary and social event. Crimping the edges is an art learned only through practice. These Tucumán-style empanadas with raisins and olives are the best.
🍷 Wine & food pairing
Young Mendoza Malbec: Argentina's emblematic grape alongside beef. A fresh Torrontés also works if you prefer white wine with aromatic contrast.
Suggested wine: Malbec de Mendoza
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