Empanadas

An Argentinian food stand at the local music festival inspired me to try this out for myself.

The filling amazingly good; olives, fresh coriander, boiled egg, a touch of spice, with minced beef in a crispy, light dough, with crunchy egg yolk glaze.

First, prepare the dough, let it cool down in the fridge, while making the filling.

What you need for the dough:

• 3 cups of flour
• salt
• 1/2 cup of water
• 1 egg and 1 egg white


• 1 teaspoon of vinegar
• 3 tablespoons of butter

1. Mix eggs and water and vinegar. Set aside.

2. In a big bowl, cut in butter into flour with two butter knives.

3. Slowly knead in the liquid.

4. Wrap in shrink wrap and cool down for an hour.

What you need for the filling:

• 2 hard boiled eggs
• 2 onions
• 2 garlic cloves
• olive oil
• Cumin
• oregano
• 2 tablespoons of olives
• Handful of raisins
• 2 tomatoes
• 4 dried chilies
• Pepper and salt to taste
• Some coriander
• Pound of minced beef

5. Fry onions, garlic in olive oil.

6. Add cumin, oregano and beef until not pink.

7. Add the rest of the ingredients, once it has cooled down a bit.

8. Roll out a handful of the dough, place 3 tablespoons of filling in the middle and fold as seen in pictures. Press down the sides with a fork.