Ingredients for the Dough:

400g all-purpose flour

Yeast, as needed

1 egg

300g butter, partially melted

3 tablespoons fine salt

1 tablespoon paprika

Water, as needed

 Ingredients for Beef Filling:

250g minced Argentine beef

2 onions, chopped

150g olives, preferably pitted

2 hard-boiled eggs, sliced

Salt, to taste

Oregano, to taste

Black pepper, to taste

Paprika, to taste

Dill seeds, to taste

Olive oil 

Preparation:

Dough:

In a large bowl, combine the flour, yeast, salt, butter, paprika, and egg. Gradually add water while stirring until a smooth dough forms.

Let the dough rest for 30 minutes. Then, carefully roll it out to a thickness of 4-5mm. Use a mold or a glass to cut the dough into circles.

Filling:

Heat olive oil in a frying pan. Add the minced beef and sauté until it changes color. Set the beef aside.

In the same pan, add the chopped onions and cook until golden brown. Then, combine the onions with the beef.

Season the beef mixture with salt, oregano, black pepper, paprika, and dill seeds to taste.

Place a portion of the filling in the center of each dough circle. Add an olive and a slice of hard-boiled egg on top of the filling.

Moisten the edges of the dough with water, fold the dough over the filling, and seal the edges by pressing them together. Brush the tops of the empanadas with beaten egg.

Baking:

Place the empanadas on a greased baking sheet.

Bake in a preheated oven at 200-240°C (400-465°F) for about 15-20 minutes, or until golden brown.

Your delicious Argentine empanadas are now ready to enjoy!