Classic Empanadas
(3)
1 hour
These classic empanadas are ubiquitous all over Argentina. Filled with minced beef, hard boiled egg, green olives and potatoes, it's a filling snack or packed lunch treat.
fioa
3 people made this
Ingredients
Makes: 24 empanadas
- 2 potatoes
- 1 tablespoon butter
- 2 brown onions, diced
- 3 spring onions, diced
- 1 red capsicum, diced
- 500g beef mince
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- salt, to taste
- 70g green olives, pitted
- 2 hard-boiled eggs, peeled and diced
- 24 empanada pastry rounds
- 1 egg, lightly beaten
Directions
Preparation:35min ›
Cook:25min ›
Ready in:1hour
- Cook the potatoes in boiling water for 8 minutes. Remove from water. Once cool enough to handle, peel and cut into cubes. Set aside.
- In a large frying pan, melt the butter and saute onion and spring onion until softened. Add the red capsicum, and cook 3 minutes. Add beef mince, and cook and stir until browned. Season with salt, paprika and cayenne pepper.
- Remove mince mixture from heat and add potatoes and olives, and mix well. Stir in the chopped hard boiled eggs. Let cool.
- Preheat the oven to 220 degrees C. Line baking trays with foil, then grease the foil.
- Place the empanada pastry rounds on a flat surface and lightly wet edges with warm water. Put a large tablespoon of cooled filling in the centre of each then fold pastry over and seal the edges by pressing with a fork. Transfer empanadas to baking trays and brush with beaten egg.
- Bake in the oven for 15 to 25 minutes, until golden.
