Description
These Authentic Argentinian Beef Empanadas are a flavorful and iconic dish that captures the essence of traditional South American cuisine. Flaky, golden pastry shells are filled with a savory mixture of spiced ground beef, onions, bell peppers, olives, and hard-boiled eggs, creating a handheld delight that’s perfect for parties, picnics, or family dinners. Whether baked or fried, these empanadas are bursting with bold flavors and textures, offering a satisfying crunch on the outside and a rich, hearty filling inside. With step-by-step instructions for making the dough from scratch or using store-bought shortcuts, this recipe is accessible to both seasoned cooks and beginners alike. Serve them with chimichurri sauce or salsa criolla for an authentic touch that will transport your taste buds straight to Argentina!
Ingredients
For the Dough (or use store-bought empanada discs):
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- ½ cup unsalted butter, cold and cubed (or vegetable shortening)
- 1 large egg
- ½ cup warm milk
- Optional: 1 tablespoon white vinegar
For the Filling:
- 2 tablespoons olive oil
- 1 lb ground beef (80/20 blend for juiciness)
- 1 small onion, finely diced
- 1 red bell pepper, finely diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika (sweet or smoked)
- Salt and pepper to taste
- ½ cup beef broth
- ½ cup green olives, sliced
- 2 hard-boiled eggs, chopped
- Optional: ¼ cup raisins (for a touch of sweetness)
For Assembly:
- 1 egg, beaten (for egg wash)
For Serving:
- Chimichurri sauce or salsa criolla
Instructions
1. Make the Dough (Optional):
- In a large mixing bowl, combine the flour and salt. Cut in the cold butter or shortening using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the egg, warm milk, and optional vinegar. Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms. Knead lightly on a floured surface until smooth. Cover with plastic wrap and let rest for 30 minutes.
2. Prepare the Filling:
- Heat olive oil in a skillet over medium heat. Add the diced onion and bell pepper, cooking until softened (about 5 minutes). Stir in the garlic and cook for 1 minute until fragrant.
- Add the ground beef, breaking it apart with a spoon, and cook until browned. Stir in the cumin, paprika, salt, and pepper. Pour in the beef broth and simmer for 5-7 minutes until the liquid is mostly absorbed. Remove from heat and let cool slightly.
- Stir in the sliced olives, chopped hard-boiled eggs, and optional raisins. Set aside to cool completely.
3. Assemble the Empanadas:
- Divide the dough into 12 equal portions and roll each into a thin circle (about 6 inches in diameter).
- Place 2-3 tablespoons of the beef filling in the center of each circle. Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork for a decorative finish.
- Place the assembled empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg for a golden glaze.
4. Bake or Fry the Empanadas:
- To Bake: Preheat the oven to 375°F (190°C). Bake the empanadas for 20-25 minutes, or until golden brown.
- To Fry: Heat oil in a skillet over medium heat. Fry the empanadas for 2-3 minutes per side, or until crispy and golden. Drain on paper towels.
5. Serve and Enjoy:
- Serve the empanadas warm with chimichurri sauce or salsa criolla on the side for dipping. Enjoy the authentic flavors of Argentina in every bite!
- Prep Time: 45 Minutes
- Cook Time: 25 Minutes
- Category: Main Course
- Cuisine: Argentian
