Argentine empanadas
Baked pasties filled with knife-chopped beef, onion, egg and olive. Every province has its own version; those from Salta and Tucumán are the most famous.
Ingredients
- 24 empanada pastry discs
- 500 g beef, chopped by hand
- 2 onions
- 1 red pepper
- 3 spring onions
- 2 hard-boiled eggs
- 12 green olives
- 1 teaspoon of cumin and 1 of sweet paprika
- Crushed chilli, salt and oil or beef dripping
- 1 egg for glazing
How to make it at home
- Soften the chopped onions and pepper in oil or dripping.
- Add the meat, spices and salt, and cook just until it changes colour. Add the chopped spring onion.
- Leave to cool completely (ideally in the fridge for a few hours).
- Put a spoonful of filling on each disc with a piece of hard-boiled egg and olive. Close them and crimp the edge (the repulgue).
- Brush with egg and bake at 220 °C for about 15 minutes, until golden.
The trick: A cold filling is key: if it’s hot, the pastry tears.