Argentinian Beef Empanadas: A Flavor Fiesta!

Welcome to a culinary journey where we’re diving into the heart of Argentinian cuisine with a classic favorite: Beef Empanadas! These little pockets of joy are a staple in South America, and today, I'm thrilled to share with you a recipe that's guaranteed to get your taste buds dancing the tango. So, tie on your apron, and let’s get cooking!

Watch my IG video of this recipe here.

Imagine biting into a golden, flaky pastry filled with a savory mixture of ground beef, seasoned with a harmonious blend of spices that sing in unison. This isn't just food; it's an experience. And with this recipe, I promise, you'll deliver an unforgettable culinary performance right in your kitchen.

**Ingredients Spotlight:**

- **Extra-Virgin Olive Oil**: A good empanada starts with the best oil. We're using 3 tablespoons of extra-virgin olive oil to ensure our filling is cooked to perfection.
- **Ground Beef**: The star of the show is 2 pounds of ground beef with a 20% fat content – essential for juicy, flavorful empanadas.
- **Veggies & Spices**: We're adding color and depth with 2 medium onions and 2 small red bell peppers, alongside a spice mix that's pure gold: 3tbsp ground cumin, 2tbsp sweet paprika, 1tbsp dried oregano, and a hint (1/4 tsp) of cayenne pepper.
- **Chicken Stock & Sugar**: A cup & 1/2 of low-sodium chicken stock and 2tsp of sugar balance the flavors beautifully.
- **Puff Pastry Dough**: 36 rounds of puff pastry dough become the tender, flaky envelope for our rich filling. (Goya brand.)
- **Green Olives**: A half-cup of pitted green olives brings in a briny pop that cuts through the richness. (I used Castelvetrano olives.)

**Let's Get Cooking: The Steps to Glory**

1. **Brown the Beef**: Cook that ground beef in olive oil until it's perfectly browned, then transfer it to a bowl, leaving behind the flavorful fat.
2. **Sauté the Base**: Soften your onions and peppers in that same pot, adding more olive oil and the spice blend until everything is fragrant and tender.
3. **Combine and Simmer**: Return the beef to the pot, pour in the chicken stock, stir in the sugar, and let it simmer until it's thick.
4. **Chill**: This is where patience pays off. Chill the filling for at least 3 hours to let the flavors marry beautifully.
5. **Assemble the Empanadas**: Spoon the filling onto your dough rounds, top with olives, seal them up, and get ready to bake.
6. **Bake to Perfection**: Into the oven they go until they're puffed and golden, which should take about 25-35 minutes.

And there you have it, folks – a recipe that's sure to win hearts and awards at your dinner table. Stay tuned for more culinary adventures with #JordanCooks, and remember, good cooking is about passion, so put your heart into it and watch the magic happen.