Argentine Beef Empanadas

Instructions

1. 1

   Mix the 100 g of flour with 7 g of the 14 g of oil and 50 ml of water. Knead for 4 minutes until you have a soft dough; add 5 ml of water if it is still crumbly. Cover and let rest for 30 minutes at room temperature.

2. 2

   While it rests, cook the egg in its shell for 9 minutes in 500 ml of boiling water. Cool under cold water, peel and chop. Very finely chop the 90 g of onion and cut the 25 g of olives into small pieces.

3. 3

   Heat the remaining 7 g of oil in a skillet. Sweat the onion for 5 minutes, add the 130 g of raw ground beef and cook for 8 minutes, crumbling it, until fully cooked. Add the 1 g of chili and 0.5 g of ground cumin; stir for 1 minute.

4. 4

   Spread the filling on a clean plate to cool for 15 minutes, then add all the egg and olives. The filling should be cold or barely warm before you fill the dough.

Recipes written and tested in writing by the Mizen editorial team. Photos are illustrative.