How to Make Authentic Argentine Beef Empanadas

Simple Summary

Argentine empanadas are savory pastries filled with a flavorful beef mixture, perfect for a delicious appetizer or main course. These hand-held treats are crispy on the outside and juicy on the inside, offering a taste of South American cuisine.

Recipe Details

• Prep Time: 45 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 10 minutes (plus 1 hour chilling time)
• Servings: 12 empanadas
• Difficulty: Intermediate

Ingredients

For the dough:

• 3 cups all-purpose flour
• 1 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1 egg
• 1/3 cup ice water
• 1 tbsp white vinegar

For the filling:

• 1 lb ground beef
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp dried oregano
• 1/4 cup beef broth
• 2 hard-boiled eggs, chopped
• 1/4 cup green olives, sliced
• Salt and pepper to taste

For assembly:

• 1 egg, beaten (for egg wash)

Instructions

1. Prepare the dough: In a large bowl, mix flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs.

2. In a separate bowl, whisk together the egg, ice water, and vinegar. Gradually add this to the flour mixture, stirring until the dough comes together.

3. Knead the dough briefly on a floured surface, then wrap in plastic and refrigerate for at least 1 hour.

4. Make the filling: Heat olive oil in a large skillet over medium heat. Add onions and cook until soft, about 5 minutes.

5. Add garlic and cook for another minute. Add ground beef and cook until browned, breaking it up with a spoon.

6. Stir in cumin, paprika, oregano, salt, and pepper. Add beef broth and simmer until liquid is reduced, about 5 minutes.

7. Remove from heat and let cool slightly. Stir in chopped eggs and olives. Set aside.

8. Preheat oven to 375°F (190°C).

9. Roll out the chilled dough on a floured surface to about 1/8 inch thickness. Cut into 4-inch circles.

10. Place a spoonful of filling in the center of each circle. Moisten the edges with water and fold the dough over to create a half-moon shape. Press edges to seal and crimp with a fork.

11. Place empanadas on a baking sheet lined with parchment paper. Brush with beaten egg.

12. Bake for 20-25 minutes, or until golden brown.

Chef's Notes

• For a flakier crust, you can substitute half of the butter with cold lard.
• Make sure your filling is cool before assembling the empanadas to prevent the dough from becoming soggy.
• These empanadas can be frozen before baking. Simply freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.
• For a spicier version, add a diced jalapeño or a pinch of red pepper flakes to the filling.

Nutritional Info

Per empanada: Approximately 250 calories, 15g protein, 14g fat, 22g carbohydrates. These empanadas are a good source of protein and contain iron from the beef. The olives provide healthy monounsaturated fats.

Serving Suggestions

Serve these empanadas hot as an appetizer or main course. They pair well with a simple green salad or chimichurri sauce for dipping. For a complete Argentine-inspired meal, serve alongside grilled vegetables and a glass of Malbec wine. These empanadas are perfect for parties, picnics, or as a satisfying weeknight dinner.