Argentinian Curry Empanadas

Empanadas are a staple of Argentinian cuisine, and with this fusion twist, we incorporate rich Indian spices that marry beautifully with the traditional flavors. This dish tells the story of two cultures coming together, resulting in something unique and delicious.

Ingredients

For the Dough:

• 4 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup unsalted butter (cold and cubed)
• 1 large egg
• 1/2 cup cold water (more if needed)

For the Filling:

• 1 lb ground beef
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 teaspoons curry powder (adjust to taste)
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1 potato, peeled and diced small
• Salt and pepper to taste
• 2 tablespoons chopped fresh cilantro (optional for garnish)
• 1 egg (for egg wash)

Cooking Instructions

1. Prepare the Dough:

   • In a large bowl, mix flour and salt. Add the cold cubed butter, using your fingertips to rub it into the flour until the mixture resembles breadcrumbs.
   • Make a well in the center and add the egg. Gradually add cold water and knead until a smooth dough forms. You may need to add more water.
   • Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

2. Make the Filling:

   • In a large frying pan over medium heat, sauté the onion and garlic until translucent.
   • Add the ground beef and cook until browned.
   • Stir in the curry powder, cumin, smoked paprika, diced potato, salt, and pepper. Cook for another 5-7 minutes until the potatoes are tender. Adjust seasoning as needed.
   • If using, fold in chopped cilantro and set the mixture aside to cool.

3. Assemble the Empanadas:

   • Remove the dough from the fridge and roll it out to about 1/8 inch thickness on a floured surface.
   • Cut out circles (about 4-5 inches in diameter) with a cutter or a plate.
   • Place a spoonful of filling in the center of each circle. Fold the dough over to create a half-moon shape and crimp the edges to seal.

4. Bake the Empanadas:

   • Preheat your oven to 375°F (190°C).
   • Place the empanadas on a baking sheet lined with parchment paper.
   • Beat the remaining egg and brush it over the empanadas for a beautiful golden finish.