A great at-home dinner for any day of the week, these beef empanadas from Esperanza, Auberge Resorts Collection in Cabo are a must.
Part 1: Empanada Dough
- 800 gr white flour
- 800 gr unsalted butter (cold, in small cubes)
- 2 eggs
- pinch of salt
- cold water (if necessary)
Directions: In a large bowl, sift the flour. Add the cold butter and work it with your hands until the butter is fully incorporated. Add the salt and the egg and mix until you get a homogeneous dough. Add cold water if the dough is too wet. Let rest for 20 min.
Part 2: Argentinian Empanada Stuffing
- 250 gr high-quality beef (New York suggested)
- 150 gr spring onion (only white part), finely chopped
- 150 ml canola oil
- 15 gr garlic (finely chopped)
- 150 gr red bell pepper, diced small
- 10 gr smoked paprika
- 5 gr cumin powder
- 10 gr spring onion (only green part), finely chopped
- salt and pepper to taste
Directions: Start by heating half the oil in a large pan on medium heat. Then, start cooking the spring onion and garlic.
When the onion starts to become translucent, add the bell peppers, cumin and paprika and keep stirring until well mixed.
Take out the filling, swipe the pan with a paper towed and add the second half of the oil. Let it heat up and then add the chopped meat. Cook until golden brown.
Re-add the previous filling with the meat. Add the green part of the spring onion and season to taste. Let it cook down before starting to fill the empanadas.
Part 3: Assembly
- 1 recipe Argentinian empanada stuffing (part 2)
- 1 recipe empanada dough (part 1)
- 45 gr green olives, chopped
- 55 gr hard boiled egg, chopped
Directions: Grab one disc of dough and add one tablespoon of stuffing at the center. Add 5 grams of olives and 5 grams of boiled eggs.
Close the empanada, making sure it’s properly sealed.
Arrange empanadas in a baking tray lined with parchment paper, making sure each has its own space.
Cover with flour and bake at 180-degree celsius until cooked.