My husband came to love these while living in Buenos Aires, Argentina. Once you’ve made the crust, fill them with whatever you like–chicken, beef, ham and cheese, or even apple for dessert.
2 1/2 c. Flour
1 1/2 tsp. Salt
1 stick of Butter
1/3 c. ice Water
1 Tb. vinegar
Mix the flour and salt. In a separate container mix the egg, water and vinegar.
Add the softened butter to the flour mixture. Cut in using a pastry blender until coarse crumbs. Add the egg mixture and stir just until flour is incorporated and dough is smooth.
Cover with plastic wrap and refrigerate for 30 minutes to an hour.
Roll small pieces of dough into circles, about 6 inches in diameter.
Place a large spoonful of desired mixture onto center of dough.
Fold the dough over mixture and crimp the edges to secure.
Bake at 350 degrees F until golden brown– about 8-10 minutes.
Note- many people like to add an egg wash to the empanadas before baking. We omit this step, but feel free to try it for yourself.
Egg wash: beat together 1 egg and 1 Tb. water. brush onto the empanadas before baking.
1 pound ground beef
1 small onion
Paprika to taste
1 hard boiled egg
3 Tb. tomato sauce
1 large potato- cubed and boiled until soft
1 beef bullion cube
*We like this spicy so we add canned jalapenos and sriracha hot sauce.
Season the ground beef with salt and pepper. Saute the onions and paprika. Add ground beef and cook until lightly browned. Add beef bullion cube. Cover and let simmer 7-8 minutes.
Add remaining ingredients.
Fill empanadas and you’re ready to bake.