Empanada, the classic pastry of Argentine cuisine, is made by wrapping a filling of ground beef, onion, and hard-boiled egg in half-moon-shaped dough and baking it in the oven. The dough's edges are sealed in a braided pattern, pressed firmly to keep the filling from leaking out.
Knead a dough with butter, flour, egg, and cold water, cover it, and let rest for 20 minutes.
Sauté the ground meat and onion, then add the spices; once cooled, mix in the olives and boiled egg.
Roll out the dough and cut circles, fill with the filling, and seal the edges in a braided pattern.
Brush the surfaces with beaten egg and bake in a preheated oven until golden.
Important: Lightly flour your fingers when pressing the edges of the dough into a braid, otherwise the dough will stick and won't seal properly. Allergen: contains wheat (gluten), egg.
Adding a few slices of green olive to the filling captures the characteristic sour-salty note of Argentine-style empanadas.
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