Argentinian Beef Empanadas Recipe

In a large skillet, cook the ground beef over medium heat until browned. Remove the beef from the pan and set it aside.

In the same skillet, sauté the onion and garlic until softened and fragrant.

Return the beef to the skillet and add the cumin, paprika, oregano, salt, and black pepper. Mix well to combine.

Stir in the green olives, raisins, and chopped eggs. Cook for an additional 2-3 minutes to heat through.

Preheat the oven to 375°F (190°C).

On a lightly floured surface, roll out the empanada dough or puff pastry sheets to about 1/8 inch thickness.

Cut out 4-5 inch circles from the dough. Place a spoonful of the beef filling in the center of each circle.

Fold the dough over the filling to form a half-moon shape. Crimp the edges with a fork to seal the empanada.

Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg for a golden crust.

Bake for 20-25 minutes, or until the empanadas are golden brown and crispy.

Serve hot with chimichurri sauce or your favorite dipping sauce.