Argentinian Beef Empanadas
These savory empanadas feature a flavorful ground beef filling encased in a tender, flaky dough. Perfect as an appetizer or a light meal, they are a beloved classic in Argentinian cuisine.
An original recipe by Forkin
- Total time
- 1 hr 20 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 835 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dough
- 300 gall-purpose flour
- 100 gunsalted butter, cold, cubed
- 1 pcsegg, beaten
- 60 mlcold water
- 0.5 tspsalt
filling
- 15 mlolive oil
- 1 pcsyellow onion, finely chopped
- 400 gground beef, lean
- 1 tsppaprika, smoked
- 0.5 tspcumin, ground
- 0.5 tsporegano, dried
- 0.75 tspsalt
- 0.25 tspblack pepper, freshly ground
- 2 pcshard-boiled egg, chopped
- 30 ggreen olive, pitted, sliced
egg wash
- 1 pcsegg yolk
- 15 mlmilk
Equipment
rolling pin · round cutter · fork · large bowl · baking sheet · parchment paper · skillet · small bowl · whisk · pastry blender
The method
Step by step
- 1
In a large bowl, combine the all-purpose flour and salt for the dough.
About 1 min
- 2
Add the cold, cubed unsalted butter to the flour mixture.
About 1 min
- 3
Using your fingertips or a pastry blender, cut the butter into the flour until the mixture resembles coarse crumbs.
About 3 min
Cook’s note: Work quickly to prevent the butter from melting too much.
- 4
In a separate small bowl, whisk together the beaten egg and cold water.
About 1 min
- 5
Gradually add the liquid mixture to the flour and butter, mixing until a shaggy dough forms.
About 2 min
Cook’s note: Do not overmix; the dough should just come together.
- 6
Gather the dough into a ball, flatten slightly, wrap in plastic, and refrigerate for at least 30 minutes.
Cook’s note: Chilling the dough makes it easier to roll.
- 7
While the dough chills, prepare the filling. Heat the olive oil in a large skillet over medium heat.
About 2 min
- 8
Add the finely chopped yellow onion and cook until softened and translucent, about 5-7 minutes.
About 7 min
- 9
Add the ground beef to the skillet, breaking it up with a spoon, and cook until browned.
About 8 min
Cook’s note: Drain any excess fat if necessary.
- 10
Stir in the smoked paprika, ground cumin, dried oregano, salt, and freshly ground black pepper.
About 1 min
- 11
Cook for another 2-3 minutes, allowing the spices to become fragrant.
About 3 min
- 12
Remove the skillet from the heat and let the filling cool slightly.
About 5 min
- 13
Once cooled, stir in the chopped hard-boiled eggs and sliced green olives.
About 1 min
- 14
Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper.
About 10 min
- 15
On a lightly floured surface, roll out the chilled dough to about 3mm (1/8 inch) thickness.
About 3 min
- 16
Using a 10-12cm (4-5 inch) round cutter, cut out circles from the dough.
About 2 min
Cook’s note: Re-roll scraps as needed to use all the dough.
- 17
Place a spoonful of filling in the center of each dough circle.
About 3 min
Cook’s note: Don't overfill, or they will be hard to seal.
- 18
Fold the dough over to create a half-moon shape, then moisten the edges with water and crimp them shut with a fork or by hand (repulgue method).
About 5 min
Cook’s note: Ensure the edges are well-sealed to prevent the filling from leaking.
- 19
In a small bowl, whisk together the egg yolk and milk for the egg wash.
About 1 min
- 20
Arrange the empanadas on the prepared baking sheet and brush the tops with the egg wash.
About 2 min
Cook’s note: The egg wash gives them a beautiful golden-brown crust.
- 21
Bake for 20-25 minutes, or until the empanadas are golden brown and puffed.
About 25 min
- 22
Let cool slightly on a wire rack before serving.
About 5 min
Per serving
Nutrition
- Calories
- 835.2kcal
- Protein
- 31.1g
- Carbs
- 61.9g
- Fat
- 51.1g
- Fibre
- 3.1g
- Sugar
- 2.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover empanadas in an airtight container in the refrigerator.
Reheat in a preheated oven at 180°C (350°F) for 10-15 minutes until warmed through and crispy.
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