Beef and Pepper Empanadas
Ingredients
- 500 gWheat flour (sifted)
- 100 mlExtra virgin olive oil (for dough and cooking)
- 150 mlMineral water (lukewarm)
- 400 gGround beef 15% fat (fresh)
- 2 pcOnion (finely chopped)
- 1 pcRed bell pepper (small dice)
- 2 pcGarlic (minced)
- 50 gGreen olive (pitted and sliced)
- 2 pcHard-boiled egg (chopped)
- 1 tbspSmoked paprika (powder)
- 1 tspCumin ground
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
A golden, brittle crust filled with juicy beef. Melted peppers and smoky paprika provide an aromatic depth that soaks into the dough during baking.
- 1
Mix flour, olive oil, water, and a pinch of salt. Knead until the dough is smooth, supple, and no longer sticks to your fingers. Let it rest in the fridge.
- 2
In a pan with oil, sauté the finely diced onion and red pepper. They should be tender and slightly browned.
- 3
Add the ground beef and garlic. Increase the heat to brown the meat. Stir in the smoky paprika, cumin, and pepper. The meat must remain juicy.
- 4
Off the heat, add sliced green olives and chopped hard-boiled egg. Mix to obtain a homogenous filling.
- 5
Roll out the dough, cut into discs. Place a spoonful of filling, fold over, and seal the edges with fork tines. Bake at 200°C until the crust is golden brown.
Frequently asked questions
How do you get this dish right?
- Do not overwork the dough to keep it brittle rather than elastic.
- Let the filling cool completely before filling the dough discs, otherwise the steam will soften the crust.
How long does this dish keep?
Keep for 3 days in the refrigerator in an airtight container. Reheat in the oven to restore crispness.
