For the dough for the Argentine empanadas:
500 gr. wheat flour
1 egg yolk
60 gr. of butter
½ teaspoon sugar
1 tablespoon of oil
120 ml of milk
Salt to taste
For the filling of the Argentine empanadas:
300 grams of thick minced beef, ideally cut with a knife
1 medium onion chopped
2 boiled eggs chopped
2 tablespoons sliced pitted green olives
½ teaspoon ground cumin
20 grams of raisins
1 pinch of sugar
1 pinch of salt
1 pinch of pepper
2 tablespoons of oil
1 beaten egg
Preparing the dough:
1. In a container place the flour in the shape of a volcano, in the center add the chopped butter, the egg yolk, the oil, the sugar and the salt, knead.
2. As you knead, add the milk little by little without stopping mixing until you get a homogeneous dough.
3. Let stand for 15 minutes in a covered container. After this time, lightly knead and roll out the dough on a previously floured surface.
4. Once stretched, cut circles 10-12 cm in diameter, reserve them until the filling is ready.
Preparing the filling:
1. In a frying pan, heat oil and fry the onion for a couple of minutes.
2. Add the meat, cumin, salt and pepper to taste, parsley, raisins and sugar. Cook over medium heat until the meat is completely done. Remove from the fire.
3. When the time has come to assemble the empanadas, preheat the oven to 180º.
4. Distribute with a spoon in the center of each circle of dough.
5. Add to each empanada a quarter of a boiled egg and two sliced olives. You can place 1 whole olive for each empanada, be careful with the bone!!
6. Fold the empanadas over and seal the edges with the tips of a fork or by hand.
7. Once all the empanadas have been formed, brush with beaten egg and place in the oven where we will have them for 30-40 minutes at 180º C, or until golden brown.