These savory empanadas were the bonus recipe from Travis’s Comida Argentina Raddish Kids; truth be told, it was mostly a mom endeavor, but my little sous-chef loved helping with the filling once I’d made the dough!
For the dough:
- 2 and 1/4 cups flour
- 1/2 teaspoon salt
- 1/2 cup Earth Balance butter
- 1 tablespoon ground flaxseed
- 3 tablespoons + 1/4 cup cold water, divided
For the filling:
- 1 tablespoon olive oil
- 1 minced garlic clove
- 1 tablespoon tomato paste
- 1 and 1/2 teaspoons cumin
- 3/4 teaspoon paprika
- 1 teaspoon oregano
- 1/3 cup raisins
- 8 ounces Lightlife ground beef
- 1/4 cup water
- 3/4 teaspoon salt
- To prepare the dough, combine the flour, salt, and butter in a bowl. Cut with a pastry blender until the mixture is crumbly (or alternatively, use a food processor and pulse until crumbly).
- Whisk the flax into 3 tablespoons water to make 1 flax egg. Add to the bowl along with the remaining 1/4 cup water and stir to form a dough.
- Divide the dough in two. Working with one portion at a time, turn out onto a lightly floured surface and roll until 1/8-inch thick. Cut with a 3-inch cookie cutter to make circles.
- Stack the circles of dough between pieces of parchment paper in the fridge until ready to serve.
- To prepare the filling, heat the olive oil over medium-high heat. Add the garlic, tomato paste, cumin, paprika, oregano, and raisins; cook for 1 minute.
- Crumble the beef into the pan and add the water and salt. Cook for 5 minutes.
- Set 8 dough circles on a baking sheet. Top each with 2 tablespoons filling.
- Moisten your finger with water and run around the edge of each dough circle, then fold the dough over the filling. Press the edges with a fork to seal.
- Bake at 400 degrees F for 15 minutes.
Travis loved these, and especially that they could be eaten on the go, a little snack wrapped up in its own edible wrapper.