Baked Argentine Knife-Cut Meat Empanadas
Golden pastry enveloping a juicy filling of meat, olives, and hard-boiled egg, seasoned with cumin and paprika. The authentic taste of a Buenos Aires gathering, straight to your table.
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75 min
Media
Argentina
12 servings
The story behind
Argentine empanadas are one of those dishes that are best enjoyed when made together. Each person takes their empanada wrapper, their spoonful of filling, and starts crimping the edges in their own way—some neat, others a bit of a mess, but all delicious. The trick is in the hand-cut meat: no grinding, just dice it into small cubes. And when they come out of the oven, golden brown, no one can resist them.
Instructions
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1In a large skillet, melt the fat or butter and sauté the onion until translucent and tender.
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2Add the meat cut with a knife, increase the heat and cook just until it changes color (do not overcook to retain the juice).
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3Remove from heat and immediately season with salt, paprika and cumin.
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4Let the preparation cool (preferably in the refrigerator for a couple of hours) so that the juices solidify.
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5Once the filling is cold, add the chopped olives and the boiled egg.
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6Preheat the oven to 220°C (high).
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7Place a generous tablespoon of filling in the center of each empanada lid.
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8Moisten the edges of the dough with a little water, close it forming a half moon and seal it using the traditional repulgue.
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9Arrange the empanadas on a previously greased baking tray.
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10Brush each empanada with the beaten egg to achieve a bright color.
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11Bake for 20 to 25 minutes until the dough is golden and crispy.
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12Remove from the oven and let rest 5 minutes before serving.
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