Ingredients:

  • 2 ½ cups (300g) all-purpose flour, plus extra for dusting
  • 1 teaspoon (6g) salt
  • ½ cup (115g) cold unsalted butter, cut into cubes
  • ½ cup (120ml) ice water
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon (15ml) olive oil
  • 1 medium yellow onion, finely chopped (approx. 1 cup/150g)
  • 1 red bell pepper, finely chopped (approx. 1 cup/150g)
  • 1 pound (450g) ground beef (preferably lean)
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon red pepper flakes (optional, for a touch of heat)
  • ½ cup (120ml) beef broth or water
  • ¼ cup (60g) raisins (optional, for sweetness)
  • ¼ cup (60g) chopped green olives (optional, for a briny kick)
  • 2 hard-boiled eggs, chopped
  • Salt and freshly ground black pepper to taste
  • 1 cup (packed) fresh parsley, finely chopped
  • ¼ cup fresh oregano, finely chopped
  • 2-3 cloves garlic, minced
  • ¼ cup red wine vinegar
  • ½ cup extra virgin olive oil
  • 1 teaspoon red pepper flakes (or more, to taste)

Instructions:

  1. Combine flour and salt in a bowl (or food processor). Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together. Form dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Heat olive oil in a large skillet over medium heat. Sauté onion and bell pepper until softened. Add ground beef and cook, breaking it up with a spoon, until browned. Stir in garlic, cumin, smoked paprika, oregano, and red pepper flakes (if using). Add beef broth (or water), raisins, and olives (if using). Simmer until liquid is absorbed. Remove from heat and stir in chopped hard-boiled eggs. Season with salt and pepper to taste. Let cool slightly.
  3. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Cut out circles using a cookie cutter or bowl. Place a spoonful of beef filling in the center of each circle. Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal. Brush the tops with beaten egg.
  4. Place empanadas on the prepared baking sheet. Bake for 25-30 minutes, or until golden brown.
  5. Combine parsley, oregano, garlic, red wine vinegar, olive oil, and red pepper flakes in a bowl. Season with salt and pepper to taste. Let stand for at least 15 minutes to allow flavors to meld.
  6. Serve warm Argentine beef empanadas with chimichurri sauce on the side.