How To Make Easy Beef Empanadas Argentinas

Many of my Argentinian friends share their homemade empanadas with me but I just couldn’t wait until they made another batch so here’s my take on Empanadas Argentinas.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️

Dough Ingredients:
► 400 grams of flour
► 1/2 tsp salt
► 120 grams cold cubed butter
► 1 egg yolk
► 200 ml of milk

Meat filling
► 500 grams of beef
► 2 tablespoons of paprika
► 1 teaspoon of cumin
► 2 tablespoons of Oregano
► 2 tablespoons pepper flakes or powder
► Pinch of salt
► Ground fresh pepper
► 2 medium onions chopped and sautéed (sweat these)
**don’t dry the meat out
► 50g (1/2 C) Chopped Jalapeños


Directions:
Prepare the dough and set it in the refrigerator for 30 minutes. Cook the filling and set it to the side until cool for better handling. Take the dough out and roll it to 1/8th inch thick. Cut the dough into the desired shape, add the filling, and use an egg wash to seal the dough and to add an additional glaze to the pastry. Place the filled pastries on a baking sheet lined with parchment paper and place them in a preheated oven set at 200C or 390F. My empanadas were done at 20 minutes. Depending on your oven, they may take longer. Check on the color of the bread. Once they began to turn golden brown it’s time to take them out.

Let them rest a few minutes and serve.

FYI You may freeze your empanadas before the egg wash glaze for over a week for better meal preparation.

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