🛒 Ingredients
- For the dough: 500g flour, 150g lard 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 fat. Add egg and salted water until a workable dough forms. Rest 30 min.
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Filling: sauté onion until translucent. Add meat and spices. Cool.
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Add chopped hard‑boiled eggs, olives and raisins.
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Roll out the dough and cut 12 cm circles.
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Place filling, fold and make the crimp (decorative folds).
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Brush with egg. Bake at 200 °C for 20 minutes until golden.
💡 Chef's tip
The filling must be completely cold before assembling: if it’s warm the dough softens and the empanadas break.
📝 Our take
Argentinian empanadas are a culinary and social event. The crimp is an art learned only by doing. These Tucumán versions with raisins and olives are the best.
🍷 Wine & food pairing
Young Argentine Malbec from Mendoza: the quintessential Argentine grape paired with beef. A fresh Torrontés also works if you prefer white wine and an aromatic contrast.
Suggested wine: Mendoza Malbec
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