Try this delicious recipe for Argentine empanadas full of flavor thanks to the ground meat, the egg and the Goya® pepper stuffed olives that they carry inside, do not forget to enjoy them with a delicious chimichurri.

EASY ARGENTINE EMPANADAS

Ingredients

6 Portions

             Measurements             Original             Grams, liters             Ounces, pounds             Cups, Tablespoons           

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• 2 cups wheat flour, for the mass
• 2 tablespoons salt, for the mass
• 1/2 cups butter, cut into cubes, for the dough
• 1/4 cups white vinegar, for the mass
• 1 cup Water, for the mass
• 3 tablespoons vegetal oil, for the filling
• 1 1/2 cups onion, finely chopped, for the filling
• 1/2 cups red pepper, finely chopped, for the filling
• 1 1/2 cups ground beef, beef, for the filling
• to taste salt, for the filling
• to taste black pepper, for the filling
• 2 tablespoons oregano, for the filling
• 2 tablespoons cumin, for the filling
• 2 tablespoons pepperoncino Italian crushed red pepper, for the filling
• 1 cup egg, cooked and cut into small cubes, for the filling
• 1/4 cups Goya® pepper stuffed olives, for the filling
• 1/4 cups chives, finely chopped
• enough butter, melted, for varnishing

Preparation

In a bowl, place the flour with the salt, butter and vinegar. Pour the water little by little and mix until everything is incorporated, form a ball with the dough, cover with a sky blanket and let it rest for 15 minutes.

Open the jar of Goya® Pepper Stuffed Olives, drain the amount to be used with a strainer and reserve.

In a frying pan with vegetable oil, fry the onion, bell pepper, and beef and season with salt and pepper. Cook for 5 minutes and add the oregano, cumin, peperocino, boiled egg, previously drained Goya® olive salad and chives, cook a few more minutes, let cool and reserve.

Roll out the dough with a rolling pin until it is half a centimeter thick. Cut the dough into circles about 5 cm wide and reserve.

Fill each circle with two tablespoons of the filling and close them by folding them inwards. Place on a tray with waxed paper and glaze with the melted butter. Bake for 30 minutes at 180 ° C.

Serve your empanas on a board and enjoy with a chimichurri.

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