Argentine Beef Empanadas

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Keep raw meat or seafood refrigerated until needed and use a separate clean board and knife for ready-to-eat ingredients.

2. 2

   Rub butter into flour, add salted water and knead briefly; chill. Knead for 8–10 minutes until the surface is smooth and the dough stretches thinly without tearing; rest it for 20 minutes if it keeps springing back.

3. 3

   Cook onion until soft, add beef and spices and cool completely. Use medium-high heat and work in batches if needed; allow about 7 minutes, stopping when the ingredient has the colour or softness described rather than relying on the clock alone.

4. 4

   Fold in chopped olives and egg. Use broad, gentle strokes and stop as soon as everything is evenly distributed so delicate ingredients keep their texture.

5. 5

   Roll and cut dough, fill each round and crimp the edges.

6. 6

   Brush with egg and bake until deeply golden. Fully preheat to 200°C conventional / 180°C fan; bake for about 25 minutes, then use the colour, texture and doneness cue in the step to decide whether it needs a little longer. For whole pieces of meat, verify doneness in the thickest part with a clean thermometer; poultry must reach at least 74°C before serving.

7. 7

   Rest the finished food for 3–5 minutes where appropriate, taste for final seasoning and serve while its intended crispness, tenderness or temperature is at its best.