EMPANADAS de Carne Cortada a Cuchillo

Indulge in the rich flavors of Argentina with these handmade empanadas, featuring beef cut by knife for the perfect texture. This classic dish offers a delectable filling of tender meat, vibrant vegetables, and traditional spices all wrapped in a crispy, golden crust—perfect as a main course or a delightful snack.

Ingredients

🥩 500g Roast Beef
🧅 1 Onion
🌶️ 1/2 Red Bell Pepper
🫑 1/2 Green Bell Pepper
🥚 2 Eggs, hard-boiled
🌿 1 Green Onion
🫒 3 tbsp Vegetable Oil
🧂 2 tsp Salt
🌶 1 tsp Paprika
⚪ 1 tsp Cumin
🌶️ 1 tsp Chili Flakes (Ají Molido)
🥟 24 Empanada Dough Discs

Instructions

1- Prepare the Ingredients:

• Finely chop the onion.
• Dice half the red bell pepper and half the green bell pepper into small pieces.
• Chop the white part of the green onion finely, setting it aside separately from the green part.
• Chop the green onion tops and place it in a separate bowl.
• Peel and finely chop the hard-boiled eggs. Set aside with the green onion tops.

2- Sauté Vegetables:

• Heat 3 tablespoons of vegetable oil in a stainless-steel saucepan or skillet over medium heat.
• Add the chopped onion, red bell pepper, green bell pepper, and white part of the green onion to the pan.
• Season with 1 teaspoon of salt and sauté for about 5 minutes until vegetables are softened.

3- Cook Meat:

• Cut the beef into thin strips, then dice into small cubes.
• Add the diced beef to the pan with sautéed vegetables.
• Add another teaspoon of salt, paprika, cumin, and chili flakes.
• Cook until the beef is browned, approximately 10 minutes, stirring occasionally.

4- Cool and Combine:

• Transfer the filling to a large dish and let cool completely for at least 30 minutes.
• Mix in the chopped hard-boiled eggs and green part of the green onion once cool.

5- Fill and Seal:

• Preheat your oven to 220°C (440°F).
• Moisten the edge of each empanada disc with water.
• Place a spoonful of the filling in the center, fold, and seal the edges.
• Crimp the edges using the "repulgue" technique for a decorative finish.

6- Bake:

• Arrange the empanadas on a baking sheet.
• Bake for approximately 15 minutes until golden brown.

Prep Time: 15 minutes
Cook Time: 40 minutes (including cooling)
Total Time: Approximately 1 hour 25 minutes
Servings: Makes 24 empanadas
Calories: 150 kcal per empanada
Protein: 6g
Fat: 8g
Carbohydrates: 14g
Equipment:

• Cutting Board
• Chef's Knife (Santoku style)
• Stainless Steel Saucepan
• Induction Cooktop
• Wooden Spoon
• Metal Baking Sheet
• Oven

Cooking Tips

• Make sure the filling is completely cooled to prevent the dough from becoming soggy.
• The “repulgue” technique not only seals the empanadas but also adds a beautiful, traditional touch.
• Adjust spices to taste, depending on your heat preference.

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Handmade Beef Empanadas

Posted by Waivio guest: @waivio_hivecooking