Name: Argentinian Empanadas
Prep time: 75 min
Cook time: 45 min
Yield: 4
Cuisine: Argentina
Ingredients: 2 cups wheat flour, for the dough; 1 teaspoon salt, for the dough; 1 teaspoon baking powder, for the dough; 1/2 cups butter, in cubes and at room temperature, for the dough; 1/4 cups white vinegar, for the dough; 1 cup anise water, for the dough; 2 tablespoons olive oil, for the filling; 1 cup onion, finely chopped, for the meat filling; 1 tablespoon garlic, finely chopped, for the meat filling; 1/4 cups red bell pepper, in small cubes, for the meat filling; 2 cups ground beef, for the meat filling; salt and pepper; 2 teaspoons oregano, for the meat filling; 2 teaspoons cumin, for the meat filling; 1 cup hard-boiled egg, finely chopped, for the meat filling; 1/4 cups olives, finely chopped, for the meat filling; 2 tablespoons butter, in cubes, for the corn filling; 1/2 cups onion, finely chopped, for the corn filling; 2 cups yellow corn, shucked, for the corn filling; 2 cups Manchego cheese, grated, for the corn filling; flour, for rolling out the dough; egg, for glazing; chimichurri, for serving

Preparation

30 mins

45 mins

Medium

In a bowl, mix the flour, salt, baking powder, butter, and vinegar until the butter is well integrated, then slowly pour in the water and mix until a dough forms. When the dough has a homogeneous consistency, cover with a cloth and let rest for 20 minutes. For the meat filling: heat the olive oil in a skillet and add the onion, garlic, and red bell pepper, cooking for 5 minutes. Incorporate the ground meat, salt, pepper, oregano, and cumin, and cook for 10 minutes or until the meat is well cooked. Remove from heat and mix with the egg and olives. Let cool.