Traditional Argentinian Beef Empanadas recipe

Add the flour and salt and combine the ingredients well. Then, add the butter and pinch with your fingers until it is integrated. Add the hot water, combine all the ingredients and knead until obtaining a smooth dough. Wrap it in plastic wrap or baking paper and let it stand for 30 min.

Cook three eggs until the yolk is firm. Then strain, put on ice to finish cooking, peel, chop into small pieces and set aside.

Chop the bell peppers and olives into small pieces and set aside. Also, finely chop the onion, shallot and garlic and set aside.

Remove excess liquid from the meat with paper towels. Then, add it to a frying pan with oil over high heat, stirring well to ensure even cooking.

Season with salt and pepper and allow to rest and brown on one side before moving. Once the meat is well browned, remove it from the pan and set aside.

Add olive oil and onion in the same skillet over low heat, and cook for 5 minutes until it becomes translucent. Add the garlic and cook for 2 min. Then, add the bell pepper and cook for 7 minutes until soft. Optionally, add a pinch of ground chilli.

Add the cooked meat, basil cumin, wine vinegar, olives and raisins. Stir well and add the diced egg.

Cut the dough into quarters and shape cylinders. Then, cut them into three pieces. You'll obtain 12 empanadas dough. Shape each dough piece into a ball.

Flour a working surface. Flatten the ball and stretch it evenly to form a disk. Beat an egg and brush it to half of the circumference of each disk.

Add 3 tbsp of stuffing to each disk dough. Close carefully and seal well to prevent them from opening during baking.

Brush the remaining beaten egg on top of the empanadas. Then, bake for 15 minutes at 200ºC.

Enjoy!