Argentina · South America
Empanadas
Crimp the seal properly or the filling escapes — vessel engineering, empanada edition.
Argentine beef empanadasbaked empanadas
The Chemistry in This Bake
Crimping the dough edge tightly around the filling — sealing the "vessel" so nothing escapes during baking.
Learn the full technique →Ingredients
- All-purpose flour
- Butter (or beef fat)
- Cold water
- Ground beef
- Onion
- Hard-boiled eggs
- Green olives
- Cumin and paprika
- Egg (for wash)
Method
Make a sturdy dough with flour, fat, and water; rest 30 minutes.
Brown the beef with onions and spices; cool, then stir in chopped eggs and olives.
Roll the dough and cut into rounds.
Place a spoonful of filling on each round.
Fold, press out the air, and crimp the edge tightly closed.
Brush with egg wash and bake at 200 °C for 20-25 minutes until golden.