Frozen·beginner

Argentine Beef Empanadas

Name: Argentine Beef Empanadas (Air Fryer)
Prep time: 1 min
Cook time: 12 min
Total time: 13 min
Yield: 8 empanadas
Ingredients: 2 cups [For the dough (or use 1 package store-bought empanada discs)] all-purpose flour; 1/2 teaspoon [For the dough (or use 1 package store-bought empanada discs)] salt; 4 tablespoons [For the dough (or use 1 package store-bought empanada discs)] cold butter, cubed; 1 [For the dough (or use 1 package store-bought empanada discs)] large egg; 1/4 cup [For the dough (or use 1 package store-bought empanada discs)] cold water; 1/2 lb [For the filling] ground beef; 1/2 [For the filling] medium onion, finely diced; 1 [For the filling] hard-boiled egg, chopped; 8 [For the filling] green olives, sliced; 1/2 teaspoon [For the filling] cumin; 1/2 teaspoon [For the filling] smoked paprika; 1/4 teaspoon [For the filling] cayenne; [For the filling] Salt and pepper to taste

Yield

Prep

Total

8 empanadas

13m

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These Argentine beef empanadas have a flavorful, spiced meat filling. What sets this apart are the hard-boiled egg and olives nestled inside the meat. You'll get the full recipe and air frying instructions for perfect empanadas.

Ingredients

For the dough (or use 1 package store-bought empanada discs):

2 cups all-purpose flour
1/2 teaspoon salt
4 tablespoons cold butter, cubed
1 large egg
1/4 cup cold water

For the filling:

1/2 lb ground beef
1/2 medium onion, finely diced
1 hard-boiled egg, chopped
8 green olives, sliced
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne
Salt and pepper to taste

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Season it upThis variation is self-seasoned

Steps

01**Dough:** Mix flour and salt. Cut in butter until pea-sized crumbs. Add egg and water. Knead briefly until smooth. Wrap and refrigerate 30 minutes. (Or skip this and use store-bought discs.)
02**Filling:** Brown the beef with the onion. Drain fat. Add cumin, paprika, cayenne, salt, and pepper. Let cool completely.
03Fold in the chopped hard-boiled egg and olives.
04Roll the dough and cut into 5-inch circles. Place 2 tablespoons of filling on each.
05Fold in half. Press edges with a fork to seal, or use the traditional repulgue (rope crimp).
06Ready for the air fryer.

The hard-boiled egg and olives inside the meat filling are what make Argentine empanadas Argentine. Don't leave them out. The egg adds richness and the olives add briny pops of flavor against the spiced beef. The filling MUST be cooled completely or the dough melts and tears.

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