AppetizerSnackMain Course

Argentinian Beef Empanadas

Name: Argentinian Beef Empanadas
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: argentinian
Ingredients: 300 g all-purpose flour; 100 g unsalted butter cold, cubed; 1 pcs egg beaten; 60 ml cold water; 0.5 tsp salt; 15 ml olive oil; 1 pcs yellow onion finely chopped; 400 g ground beef lean; 1 tsp paprika smoked; 0.5 tsp cumin ground; 0.5 tsp oregano dried; 0.75 tsp salt; 0.25 tsp black pepper freshly ground; 2 pcs hard-boiled egg chopped; 30 g green olive pitted, sliced; 1 pcs egg yolk; 15 ml milk

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

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

41%Score

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

Storage

Store leftover empanadas in an airtight container in the refrigerator.

Reheating

Reheat in a preheated oven at 180°C (350°F) for 10-15 minutes until warmed through and crispy.