Classic Argentine Meat Empanadas

Begin by placing the ground beef in a large strainer. Gradually pour boiling water over it to partially cook the meat, allowing excess moisture to drain off. Allow the cooled beef to chill and firm up for a short while.

In the meantime, melt the shortening in a medium-sized skillet over moderate heat. Add sliced onions and cook, stirring occasionally, until they reach a light golden hue after about 12-15 minutes. Remove the skillet from heat and stir in paprika, chili powder, and crushed red pepper for added flavor. Season with salt to taste.

Transfer the cooled beef to a bowl and mix in vinegar, cumin, and salt. Combine the onions with the meat mixture until everything is well incorporated. Transfer the mixture to a large serving plate and allow it to cool and set for around 10 minutes.

Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a baking sheet with parchment paper for easy cleanup.

Cut the puff pastry dough into 10 equal-sized circles. Place a spoonful of the meat mixture onto each round, leaving about half an inch of space around the edges to prevent overfilling. Add sliced olives, raisins, and hard-boiled eggs to each round for added flavor.

Dampen the edges of the pastry circles, fold them in half to form a half-moon shape, and press the edges together firmly. Twist and curl the dough into empanadas by pinching it between your thumb and index finger, applying gentle pressure before releasing each pinch. Continue this process until all the empanadas are sealed.

Place the empanadas onto the prepared baking sheet, leaving about an inch of space between each one. Use a fork to prick each empanada near the curled edge, allowing steam to escape during baking. Brush the tops of the empanadas with beaten egg for a golden glaze.

Bake the empanadas in the preheated oven until they are golden brown, taking about 20-30 minutes to achieve.