Wonton-Wrapped Argentine Mini Beef Empanadas
Ingredients:
- ½ lb (225g) Argentine ribeye (or any flavorful Argentine beef cut), finely chopped
- 1 small onion, finely chopped
- ½ red bell pepper, finely chopped
- 1 tsp oregano
- ½ tsp cumin
- 1 tsp sweet paprika
- Salt, to taste
- 1 pack of large wonton wrappers (cut in half) or small wonton wrappers
- Vegetable oil, for frying
How to:
1- Sauté the veggies:
Heat a pan over medium heat and cook the chopped onion and red bell pepper until soft.
2- Cook the beef:
Add the finely chopped beef, stirring occasionally until browned.
3- Season it up:
Stir in oregano, cumin, sweet paprika, and salt. Cook for a few more minutes until everything is well combined. Let the filling cool slightly. (Optional: add a handful of green olives to the mix)
4- Assemble the empanadas:
Place a small spoonful of filling in the center of each wonton piece. Fold into a triangle, pressing the edges firmly to seal. Use a bit of water or brush with egg whites to help the edges stick.
5- Fry to perfection:
Heat vegetable oil in a deep pan or wok to 350°F (175°C). Fry the mini empanadas in batches until golden brown and crispy. Drain on paper towels.
6- Serve & enjoy:
Pair with your favorite dip—chimichurri, salsa criolla, or a spicy aioli!
Pro Tip:
For extra crunch, make sure the oil is hot before frying, and don’t overcrowd the pan!
Enjoy these crispy, beefy, flavor-packed bites!
