You can make delicious empanadas at home with this simple recipe. Don’t forget to share the pictures of your creations with us!

 

Dough:

* 2 cups all-purpose flour
* 1 egg
* 4 tbsp oil
* 1 tsp salt
* 1⁄4 cup of warm water

Filling:

*   1/2 kg (17.5oz) ground beef
*   2 large onions, 2 scallions, 4 cloves of garlic
*   1/2 red pepper
*   1/2 green pepper
*   2 tbsp vegetable oil
*   1 1/2 tsp black pepper
*   1 1/2 tsp paprika, 1 tsp salt
*   1/2 tsp ground cumin
*   1tbsp tomato purée
*   1/2 cup raisins (optional)
*   3 hardboiled eggs diced small
*   1⁄2 cup of green olives diced
*   For the egg wash: 1 beaten egg

Instructions:

* Dissolve salt in water and mix the egg, flour, oil and some of the water together by hand to form a dough.
* While kneading the dough, gradually add in more water until the dough is soft and stretchy.
* Allow to rest for 30 minutes, then roll it out to a thickness of 2-3 mm. (1/10 inch). Cut the dough into discs roughly 10-15 cm (4 to 6 inches) in diameter.
* Dice onion, scallions and garlic into small pieces and sauté in vegetable oil and salt in a large frying pan until the onions are translucent.
* Add the peppers and ground beef. When the beef is cooked, add tomato purée and seasoning and remove from the heat.
* Once cool, add raisins, sliced olives and chopped eggs. Refrigerate for 30 mins.
* Roll out dough according to dough recipe, and cut in round pieces or use pre-made shells. Lightly grease and flour a baking sheet. Pre-heat the oven to 350 degrees Fahrenheit.
* Lightly flour work surface, and lay out empanada shells. On each empanada shell put the filling. Using your finger, moisten the edges of the empanadas. Bring up the bottom half, and press along the edges, creating a half-moon shape. Seal firmly so no filling leaks out during baking.
* Using your fingertips, fold one corner of the empanada over, pressing down firmly. Go to the edge again and repeat, pressing firmly each time. Move around the edge of the empanada and you’ll get a spiral pattern. This method is called “repulgue”.
* Place each empanada on the floured baking sheet, and brush them with the egg wash. Bake at 350 degrees °F for 15-20 minutes, or until golden brown. Allow to cool for 5-10 min before eating them.

This recipe will make 20 empanadas. Thank you to Norma for introducing us to this traditional empanada recipe. You can follow Norma @argentinecooknorma or find out more about her cooking classes here.

Visit our YouTube channel to watch this video in HD.