Have you ever had Argentinian Empanadas? A perfectly buttery flaky pastry stuffed with a powerful and tasty meat filling.
Lately with the nice weather, Poppy and I have been taking daily adventures to nearby parks. It’s weird to think how much joy we both get from such a simple activity.
Growing up I always use to make fun of my folks for wanting to go for walks. “Walking is so boring” I’d say, “This is lame! Let’s do something more fun.”
And now look at me. Any break in the weather and I am the first one dragging everyone out for a walk! Am I turning into my parents?! Probably.
Honestly though, there is something so serene and relaxing about going for walks. I never use to see it but then again I’ve learned a lot that last 30 years.
One of the reasons, I value walks so much now is because of the weather. In Texas going for a walk year around is no big deal. Here not so much.
Also fresh air! As much as Poppy and I seem to be running around town all day every day doing indoor activities, there is something about breathing in fresh air that is both invigorating and soothing.
And of course the best parts of the walk for Poppy are play time at the park and cat naps in her cozy BundleMe. Watching this kid play at the playground is pure happiness. Seriously I almost can’t believe how much fun I have just watching her go up the little stairs and down the little slide 50 times.
Times like this make me want her to never grow up! And at the same time when she does, I hope she will retain that childish joy in the simple things. I am trying hard to learn from this crazy little toddler. Simple things are the best things. She shows me that every day.
In celebration of a fabulous week of family walks and outdoor playtime, the hubs and I decided to make something we rarely make. Argentinian Empanadas!!!!!
Insanely delicious meat pies wrapped in buttery and flaky dough. They are typically on the smaller side and eaten in a few bites with your hands. AMAZING!!!
Regardless of whether you have been to Argentina or not, this is a recipe you MUST try! We used to cheat a little and buy pre-made empanada dough, but once I discovered how to make the dough in the food processor, we switched to homemade!
The dough takes about 5 minutes to make and then it sits for at least an hour. In the meantime, you can whip up the meat mixture which takes 10-15 minutes. From there it’s just rolling out the dough, stuffing and baking.
A South American delight homemade by YOU! At our house, we love making these with a side of Chimichurri Sauce for picnics. Either picnics at the local lake in the summer or an indoor one in our living room in the winter.
So whether you are slowly becoming your parents (like me) or just enjoying the little things in life, making Argentinian Empanadas is a fun way to try something new, exotic and delicious with your loved ones.
Yields 17-20 empanadas
- 1 egg
- 2 tablespoon milk
- 1/8 teaspoon salt
- 2 ¼ cups sifted flour
- 1 ½ teaspoon salt
- 1/2 cup cold butter, diced
- 1 tablespoon white vinegar
- 1/3 cup ice cold water
- 2 tablespoons olive oil
- 1 lbs. ground beef
- 1 small yellow onion, diced
- 2 teaspoon smoked paprika
- 2 teaspoon chili powder or any ground hot pepper, adjust to taste
- 1 teaspoon oregano
- 1 1/2 teaspoon ground cumin
- 1/4 cup green onion, finely chopped
- 3 hard-boiled eggs, sliced
- 1/4 cup sliced green olives
- Salt and pepper to taste
- 1 egg, lightly whisked
- To make the dough: Place the egg, milk and 1/8 teaspoon salt in a bowl and whisk. Set aside.
- In a large food processor, add the sifted flour and the 1 ½ teaspoon salt. Pulse a few times to mix. Add the cold chopped butter and pulse until it resembles bread crumbs and the butter looks distributed.
- Slowly add the egg mixture, the vinegar and the water to the flour. Continue pulsing until a clumpy dough forms.
- Dump the dough on a clean, floured counter top. Carefully bring it all together until it forms a ball and then flatten into a disk. Do not knead the dough!
- Wrap the dough and refrigerate it for 1 hour or 24 hours maximum.
- In the meantime, make the filling. In a large sauté pan, add oil over medium heat. Add the onions and salt, cook until the onions are soft, about 6-8 minutes.
- In a large bowl mix the meat with all of the spices (smoked paprika, chili powder, oregano, cumin). Don’t over mix.
- Once the onions are soft, add the meat mixture to the onions and cook on medium heat until the meat is done, stir frequently.
- Turn off the heat and mix in the chopped green onions, eggs and olives.
- Preheat oven to 425 degrees.
- Once you waited 1 hour or are ready to use the dough, take it out of the fridge, divide the dough in half, and place it on a clean, floured counter top.
- Roll it out until you have about 1/8th inch thickness. Use a large glass, round cookie cutter or even a small bowl, and cut the dough into circles. Keep reusing the leftover dough until you have no more left over.
- To stuff empanadas: Place your meat filling in the middle of your circle and fold. Make sure to press the edges together so they stick. Then press them with a fork to seal the edges.
- Brush the tops of the empanadas with the egg wash (1 egg whisked).
- On a baking sheet with either parchment paper or a silicone baking mat, arrange empanadas and bake for 17-20 minutes or until golden on top. You will need to bake 2 separate batches.
Once the dough is made and formed into a disk you can use it in an hour or leave it in the fridge up to 24hours. Empanadas are best served right away. One thing you can do is make them, stuff them and have them prepped on a baking sheet. Store in the fridge and bake when you are ready. This works great for dinner parties or bringing over to people’s houses. Our favorite way to eat these is with a fresh and vibrant Chimichurri sauce (search on this site for recipe). Don’t forget these make a great leftover work lunch too!