Argentinian Beef Empanadas
If you love empanadas bursting with different flavors, then this traditional Argentinian recipe is perfect for you! In less than an hour, you will have a delicious, gluten free dough with a mouth-watering filling for you and your family. This recipe is also a great way to get your kids involved in cooking.
|For the dough:|
|5 tbsp||white wine|
|For the filling:|
|500 g||ground veal|
|1||green bell pepper|
|1||red bell pepper|
|1||yellow bell pepper|
|1 tsp||caraway seeds|
|1 tsp||Herbes de Provence|
|3 (only the whites)||hard-boiled eggs|
|4 tbsp||tomato sauce|
|50 ml||olive oil|
Making the filling:
- Chop the onion and bell peppers into very small pieces, and then heat the oil in a frying pan and sauté until soft.
- Add the ground veal and all the spices.
- Cook until the ground veal is well done.
- Add the tomato sauce and stir.
- Add the chopped hard-boiled egg whites, stir, and leave to cool.
Making the dough:
- In the bowl of a stand-mixer, combine the flour, eggs, oil and white wine.
- Mix using the dough hook attached for about 3 minutes until the dough comes together.
- Take the dough and knead by hand for a couple of minutes.
- Wrap the dough in cling film and let it rest for about 1 hour.
- Roll the dough over greaseproof paper (if it sticks, sprinkle some flour).
- Shape the empanadas using a round cutter, add a spoonful of the filling and fold the empanada disk sealing the edge with your fingers.
- When they are all ready, brush the top of the empanadas with egg yolk and bake them at 180°C for about 15 minutes.