Mini Beef Empanadas with Argentine Inspiration

Name: Mini Beef Empanadas with Argentine Inspiration
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Argentinian, Spanish
Ingredients: 2.25 cups All-Purpose Flour; 1 whole Diced Onion; 1 whole Eggs; 0.5 cup Green Olives; 1 lb Ground Beef; 1 tsp Ground Cumin; 2 whole Hard-Boiled Eggs; 1 tbsp Minced Garlic; 1 tsp Paprika; 1 whole Red Bell Pepper; 1.5 tsp Salt; 1 dash Salt & Pepper; 0.5 cup Unsalted Butter; 0.33 cup Water; 1 tbsp White Vinegar

Appetizer 🧄Dinner 🍽️Lunch 🥪Snack 🍿 Argentinian 🇦🇷Spanish 🇪🇸 High-Protein 💪Carnivore 🥩Halal 🕌Comfort-Food

Mini Beef Empanadas with Argentine Inspiration deliver a rich, well-seasoned filling of ground beef, sweet onion and pepper, briny green olives, and tender bits of hard-boiled egg tucked in a flaky butter crust. The balance of paprika and cumin adds warm depth without overpowering the pastry. Serve these bite-size hand pies as a crowd-pleasing appetizer for gatherings or as a fun, portable dinner with a simple salad.

Prep30 mins
Cook35 mins
Serves6
DifficultyMedium

1

Prepare the filling: Cook the ground beef, onion, bell pepper, and garlic in a large nonstick skillet over medium to medium-high heat until the vegetables are tender and the beef is browned and crumbly, about 10 minutes. Add the olives, paprika, cumin, salt, and pepper. Stir in the chopped eggs.
2

Scrape the mixture into a bowl. Cover and refrigerate until completely chilled, 1 to 2 hours; this helps keep the dough from getting soggy when the empanadas are baked.
3

Prepare the dough: Whisk the flour and salt in a medium bowl until combined. Cut in the butter with a pastry blender until the mixture looks like coarse crumbs.
4

Whisk the cold water, egg, and vinegar in a small bowl. Pour into the dry ingredients and blend with a fork. Use your hands to finish mixing until the dough comes together in a ball. Flatten into a disc, wrap in plastic wrap, and refrigerate for 1 hour.
5

When ready to cook, preheat the oven to 350 degrees F (175 degrees C).
6

Roll out the dough on a lightly floured surface. Cut circles with a 3-inch round cutter, rerolling the scraps as needed. I got about 18 circles.
7

Hold each circle in your hand and place a heaping tablespoon of filling in the center. Gently fold the ends over the top and press to seal all the way around. Save any extra filling for another use.
8

Place the empanadas on a baking sheet. Crimp around the sealed edges with a fork if you like.
9

Bake in the preheated oven until the bottoms are golden brown, about 18 minutes. Flip and bake until the other side is browned, about 5 more minutes.