Empanadas Tucumanas

Ingredients

Instructions

1. 1

   Make the dough first so it can relax while you prepare the filling. In a bowl, mix the plain flour and fine salt. Rub in the unsalted butter until no large pieces remain, then add the warm water and bring together into a firm, smooth dough. Knead for 2-3 minutes just until even; do not overwork or the discs can shrink. Cover and let it rest at room temperature for 10 minutes.

2. 2

   Meanwhile, cook the potato for the filling. Put the diced potato in a small pan of salted boiling water and simmer for 4-5 minutes until just tender but not falling apart. Drain well and let the steam dry off so the filling stays juicy rather than wet.

3. 3

   Heat the sunflower oil in a frying pan over medium heat. Add the onion and cook for 4-5 minutes until soft and translucent, not browned. Stir in the ground cumin and sweet paprika for 20 seconds to bloom their aroma.

4. 4

   Add the beef mince, fine salt, and black pepper. Cook for 4-5 minutes, breaking it up with a spoon, until the beef is no longer pink and the moisture in the pan has mostly evaporated. Fold in the drained potato and cook 1 minute more. Take off the heat, then mix in the sliced green olives and chopped hard-boiled egg. Spread the filling on a plate or tray to cool quickly for about 5 minutes; cool filling is much easier to seal into the dough.

5. 5

   Heat the oven to 220°C. Divide the dough into 6 equal pieces and roll each into a circle about 12-13 cm wide. Keep the pieces you are not shaping covered so they do not dry out.

6. 6

   Place a generous spoonful of cooled filling in the center of each dough circle, leaving a clean border. Fold into half-moons, press out any trapped air, and seal the edges firmly. Crimp the border by folding and twisting, or press with the tines of a fork if preferred. A tight seal is important so the juices stay inside.

7. 7

   Whisk the egg yolk with the water to make an egg wash. Arrange the empanadas on a lined tray, brush lightly with the egg wash, and bake for 16-18 minutes until golden and lightly blistered.

8. 8

   Rest the empanadas for 2 minutes after baking so the filling settles slightly, then serve hot. They should feel crisp on the outside, with a juicy, aromatic beef filling inside.

Nutrition per serving

Notes

• •For the best texture, keep the filling fairly dry in the pan but not crumbly; excess liquid can cause leaks during baking.
• •If you have time, chilling the filling for 10 minutes makes shaping even easier, but it is optional for this timing.
• •Serve with a simple tomato and onion salad or a spoonful of chimichurri on the side.

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