Recipe for Argentinian Minced Meat Empanadas
Keep reading to finish getting the point of the famous minced meat empanadas that Argentines cook so much and get to work!
Ingredients to make Argentine empanadas with minced meat:
- 1 kilogram of flour dough for empanadas
- ½ pound ground or knife-chopped beef leg
- 30 milliliters of sunflower oil
- 200 grams of purple onion
- 2 cloves of garlic
- 200 grams of Paprika
- 100 grams of pitted olives
- 100 grams of Raisins
- 2 boiled eggs
- 1 pinch of salt and pepper
- 1 beaten egg
How to make Argentinian Minced Meat Empanadas:
Before making the sofrito for the filling of the Argentine empanadas, the first thing you should do is finely chop all the vegetables. Finely chop the onion, paprika, olives and garlic.
Next, sauté the onions together with the paprika over medium heat for 1 minute. Add the garlic and continue to sauté for 1 more minute. After this time you can add the meat in the pan. Stir so that everything is mixed well and continue cooking, sautéing the whole for 3 more minutes.
Now it is the turn of the olives, the raisins and the hard-boiled egg. The hard-boiled egg can be cut into small squares or crumbled, as you like.
If you have doubts about the cooking of boiled eggs, you can review the recipe for deviled eggs to verify the correct procedure. Season the meat filling for the empanadas and correct if necessary with more or less salt and pepper.
All that remains is to assemble the empanadas by placing a tablespoon of filling in the dough molds and close sealing the edges. Polish each of the meat empanadas with a little beaten egg and cook in the oven at 160°C for 15 minutes.
