Dairy-Free Argentine Empanadas with Beef

Ingredients

• 3 cups All-purpose flour
• 1 cup Plant-based butter, cold and cubed(replaces Butter)
• 1 tsp Salt
• 3/4 cup Ice water
• about 450 g Ground beef
• 1 medium Onion, chopped
• 1/2 medium Red bell pepper, chopped
• 2 cloves Garlic, minced
• 1 tsp Ground cumin
• 1 tsp Smoked paprika
• 1/2 tsp Dried oregano
• 2 large Hard-boiled eggs, chopped
• 1/4 cup Green olives, chopped
• 1/4 cup Raisins
• 2 tbsp Olive oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the dough: In a large bowl, combine flour and salt. Cut in the plant-based butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. 2Make the filling: Heat olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
3. 3Add onion and red bell pepper to the skillet and cook until softened, about 5 minutes. Stir in garlic, cumin, smoked paprika, and oregano. Cook for 1 minute more.
4. 4Remove from heat and stir in chopped hard-boiled eggs, green olives, and raisins. Season with salt and pepper to taste. Let cool slightly.
5. 5Preheat oven to 190°C.
6. 6Roll out the dough on a lightly floured surface and cut out circles using a cookie cutter or bowl.
7. 7Place a spoonful of the beef filling in the center of each circle. Fold the dough over to form a half-moon shape and crimp the edges with a fork to seal.
8. 8Place the empanadas on a baking sheet lined with parchment paper. Brush with a plant-based milk (optional, for color).
9. 9Bake for 25-30 minutes, or until golden brown. Let cool slightly before serving.

Substitutions

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