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Classic Argentine Empanadas (Beef Filling) Recipe
Ingredients (makes about 12–14 empanadas)
Dough
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3 cups (375 g) all-purpose flour
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1 tsp salt
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½ cup (115 g) unsalted butter or lard, chilled and cubed
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¾ cup (180 ml) warm water
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1 egg (for egg wash)
(Shortcut: buy pre-made empanada discs “tapitas” at Latin grocery stores.)
Filling
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2 tbsp olive oil or beef drippings
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1 medium onion, finely diced
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1 small red bell pepper, finely diced
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1 lb (450 g) ground beef (traditionally minced knife-cut beef)
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2 tsp paprika
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1 tsp cumin
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½ tsp chili flakes or cayenne (optional)
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Salt & black pepper to taste
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2 hard-boiled eggs, chopped
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8–10 green olives, chopped
Method
1. Make the Dough
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In a large bowl mix flour + salt.
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Cut in the butter or lard until crumbly.
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Gradually add warm water, mixing until a dough forms.
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Knead 5–6 minutes until smooth. Wrap and refrigerate 30 min.
2. Cook the Filling
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Heat oil in a skillet over medium heat.
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Sauté onion and pepper until soft.
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Add beef, breaking up lumps, and cook until browned.
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Season with paprika, cumin, chili, salt, and pepper.
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Remove from heat and let cool slightly.
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Stir in chopped hard-boiled eggs and olives.
3. Assemble Empanadas
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Roll dough thin and cut into 5–6 inch (12–15 cm) circles.
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Place 2 tbsp filling in the center of each.
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Moisten the edges with water, fold over to form a half-moon.
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Press edges to seal, then crimp with a fork or repulgue (traditional rope edge).
4. Bake or Fry
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Bake: Brush with beaten egg. Bake at 400°F (200°C) for 20–25 min until golden.
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Fry (optional): Heat oil to 350°F (175°C) and fry until golden and crisp.
Tips
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Filling Options: Add a splash of beef stock while cooking for juicier empanadas.
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Authentic Touch: Let the filling cool completely before assembling to avoid soggy dough.
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Serve With: Chimichurri or a simple salsa criolla.
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