Argentinian Empanadas with Sprouts

Ingredients (Makes 12 empanadas)

For the dough:

• 3 cups all-purpose flour
• ½ cup unsalted butter (cold, cubed)
• 1 tsp salt
• ¾ cup cold water

For the filling:

• 1 lb ground beef (high quality, 80/20 ratio)
• 1 small onion, finely chopped
• 1 garlic clove, minced
• ½ tsp smoked paprika
• ½ tsp cumin
• ½ tsp dried oregano
• ½ tsp black pepper
• 1 tsp salt
• ¼ cup green olives, chopped
• 1 boiled egg, chopped
• ½ cup fresh sprouts (alfalfa or radish for a peppery kick)
• 1 tbsp olive oil
• 1 egg (for egg wash)

Instructions

1. Make the Dough – In a food processor, pulse the flour, butter, and salt until the mixture resembles breadcrumbs. Slowly add cold water, mixing until a dough forms. Wrap it in plastic and let it rest for 30 minutes in the fridge.

2. Cook the Filling – Heat a pan over medium-high heat. Add olive oil and sauté the onions until golden. Toss in the garlic, then add the beef. Sear it hard—you want caramelization, not steamed meat. Season with paprika, cumin, oregano, salt, and pepper. Stir in the chopped olives and boiled egg, then turn off the heat. Let it cool before adding the fresh sprouts (keeps them crisp!).

3. Assemble the Empanadas – Roll out the dough to ⅛-inch thickness and cut into circles (4-5 inches). Place a spoonful of filling in the center, fold over, and seal by pressing the edges with a fork.

4. Bake Like a Pro – Preheat the oven to 400°F (200°C). Brush empanadas with egg wash and bake for 18-20 minutes until golden brown.

Pro Tip: Serve with a chimichurri sauce—parsley, garlic, red pepper flakes, vinegar, and olive oil blitzed into magic.

Final Thoughts

Crispy, flaky, bursting with flavor, and the sprouts add an unexpected but genius contrast. It's a game-changer—trust me. Now, get in the kitchen and cook like you mean it!