Saucepan@saucepan · Shared this recipeFollowArgentine · snackArgentine EmpanadasA savory Argentine empanada recipe with a buttery dough and a spiced beef, potato, olive, and egg filling, baked until golden.total2 hr 50 minprep30 mincook20 minservings12Original recipe on userealbutter.comKeep this recipeAdd a copy of Argentine Empanadas to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients12 servingsBack to 12 servingsDough1 cup water0.75 cup lard (or butter), I used butter2.75 cups flour2 tsp salt1 pinch paprikaFilling3 tbsp olive oil1 small yellow onion, peeled and minced0.5 small red bell pepper, cored, seeded, and finely diced (I omitted)0.5 chicken bouillon cube, I used beef bouillon paste0.5 tsp paprika0.5 tsp red pepper flakes0.5 tsp ground white pepper0.5 tsp ground cumin0.75 lb boneless beef shoulder, finely diced (I used ground beef)salt, to taste1 small russet potato, peeled, finely diced, and boiled (I used 2 yukon golds)0.333 cup raisins, I omitted8 green Spanish olives, pitted and chopped3 scallions, trimmed and chopped1 hard-boiled egg, peeled and choppedStepsClear checksTap an ingredient or step to check it off.1Step 1: For the dough: heat water and lard (butter) in a medium saucepan over medium heat until lard (butter) has melted.2Step 2: Mix flour and salt in a large mixing bowl and make a well in the center and sprinkle a pinch of paprika in the well.3Step 3: Pour a little of the warm liquid in and stir with fingertips to make a wet paste.4Step 4: Pour in remaining liquid and work the flour into the dough with your hand until you get a wet, oily dough.5Step 5: Wrap the dough in plastic and refrigerate for at least 2 hours.6Step 6: For the filling: Heat oil in a large skillet over medium heat and cook the onions, bell peppers (omitted), bouillon, paprika, red pepper flakes, white pepper, and cumin, and cook until onions are soft.7Step 7: Add beef, season to taste with salt, and cook until beef is browned.8Step 8: Place filling in a large bowl and when cooled, add potatoes, raisins (omitted), olives, scallions, and egg. Mix.9Step 9: Preheat oven to 400F.10Step 10: Tear off pieces of dough to roll about 12 (24) golf-sized balls.11Step 11: Using a rolling pin, roll out dough balls on lightly floured surface into 5-inch circles.12Step 12: Place 3 tbsp of filling in the center of each dough circle.13Step 13: Fold over and press edges firmly to seal.14Step 14: Rope pinch the edges tightly.15Step 15: Place empanadas on cookie sheet and bake until golden brown, 15-20 minutes.getsaucepan.com/r/a47542f9-4663-4a5e-a364-4481534d445a · Original: https://userealbutter.com/2007/08/15/argentine-empanadas-recipe/
