Dairy-Free Argentine Empanadas with Beef
Savory Argentine empanadas filled with spiced ground beef, onions, peppers, and olives, all wrapped in a flaky dairy-free dough. A hearty and flavorful breakfast option.
Ingredients
- about 450 g Ground beef
- 1 medium Onion
- 1/2 medium Red bell pepper
- 1/2 cup Green olives
- 2 Hard-boiled eggs
- 1/2 cup Dairy-free butter
- 3 cups Flour
- 3/4 cup Water
- 1 tsp Salt
- 1 tsp Smoked paprika
- 1/2 tsp Cumin
- 2 tbsp Olive oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 190°C.
- 2In a large pan, heat olive oil over medium heat. Add onion and bell pepper and cook until softened.
- 3Add ground beef and cook until browned. Drain excess fat.
- 4Stir in paprika, cumin, salt and pepper. Simmer for 10 minutes.
- 5Remove from heat and stir in chopped olives and hard-boiled eggs.
- 6To make the dough, combine flour, salt, and dairy-free butter in a bowl. Cut the butter into the flour until it resembles coarse crumbs.
- 7Gradually add water until the dough comes together.
- 8Roll out the dough and cut into circles. Place a spoonful of filling in the center of each circle.
- 9Fold the dough over and crimp the edges to seal. Brush with dairy-free milk or egg wash (if not avoiding eggs).
- 10Bake for 25-30 minutes, or until golden brown.
Substitutions
Butter → Dairy-free butter
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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