Dried currants, green olives, and a touch of honey add a sweet-salty depth to the ground-beef filling in these classic empanadas with remarkably flaky crusts. This recipe will also make a dozen smaller snack-size empanadas. Try them with the essential Argentine condiment, chimichurri sauce. Get our other Empanadas recipes here.
For the dough:
- 2 1/4 cups unbleached all-purpose flour
- 1 teaspoon kosher salt
- 10 tablespoons cold unsalted butter (1 1/4 sticks), diced
- 1 large egg
- 1/2 cup ice water
- 1 tablespoon distilled white vinegar
For the filling:
- 1 tablespoon olive oil
- 1 yellow onion, finely diced
- Kosher salt
- 1 small red bell pepper, finely diced
- 1 small green bell pepper, finely diced
- 1 pound ground beef, preferably organic
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 cup tomato purée
- 2 tablespoons hot sauce
- 1/2 cup chopped sliced pimento-filled green olives
- 1/2 cup currants
- 2 teaspoons honey
- 1 large egg yolk, beaten with 1 teaspoon water
1To make the dough, put the flour and salt in a food processor and pulse a few times to mix. Add the butter and process just until the butter is the size of small peas. In a small bowl, whisk together the eggs, water, and vinegar. Add to the flour mixture and pulse to combine. Dump the dough onto a work surface and press into a disk. Wrap with plastic wrap and refrigerate for about 1 hour before using.
2To make the filling, in large frying pan over medium-high heat, warm the olive oil. Add the onion and a pinch of salt and cook until starting to brown, about 5 minutes. Add the bell peppers and cook until the vegetables are caramelized and brown, about 3 more minutes. Raise the heat to high and add the beef. Cook, stirring to break up the meat, until it’s no longer pink, about 5 minutes. Add the cumin and oregano and cook for 1 minute. Lower the heat to low and stir in the tomato puree, hot sauce, olives, raisins, and honey. Season to taste with salt. Cover and simmer gently until the flavors have blended, about 10 minutes. Cool the mixture completely before using.
3Heat the oven to 400°F. Line two rimmed baking sheets with parchment paper.
4Divide the dough into 8 pieces (or divide it into 10 to 12 pieces for smaller empanadas). On a lightly floured surface, roll each piece into a round about 6-inches in diameter and 1/8-inch thick. Brush the edge of half of each round with the egg wash. Add about 1/4 cup filling (or more or less depending on the size of the rounds) and fold the dough in half to create a half moon shape. Press the edges together, then use a fork to crimp the edges. Place on the baking sheets, leaving a bit of space between each empanada. Prick the tops of each with the fork to create steam vents. Brush the tops of the empanadas lightly with the egg wash.
5Bake until golden brown, about 20 minutes. Serve hot or warm.
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