Argentinean Beef Empanadas

Name: Argentinean Beef Empanadas
Prep time: 60 min
Cook time: 50 min
Total time: 110 min
Yield: 12 servings
Cuisine: Argentinean
Ingredients: 500 g all-purpose flour; 150 g unsalted butter, cold, cubed; 2 each egg, lightly beaten (for dough); 120 ml water, cold; 2 tsp kosher salt, divided; 30 ml vegetable oil; 2 each yellow onion, finely chopped; 500 g beef; 1 each green bell pepper, finely chopped; 3 each garlic, minced; 2 tsp cumin; 2 tsp smoked paprika; 1 tsp dried oregano; 0.5 tsp cayenne pepper; 0.5 tsp black pepper, freshly ground; 150 g green olives, pitted and sliced; 1 each egg, beaten for brushing

Golden, flaky pastries filled with a savory mixture of spiced ground beef, onions, and olives. These empanadas are a beloved Argentinean classic, perfect for parties or a comforting meal.

⏱ 60 min prep · 50 min cook · medium

Servings

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Ingredients

500 g all-purpose flour
150 g unsalted butter cold, cubed
2 egg lightly beaten (for dough)
120 ml water cold
10 ml kosher salt divided
30 ml vegetable oil
2 yellow onion finely chopped
500 g beef
1 green bell pepper finely chopped
3 garlic minced
10 ml cumin
10 ml smoked paprika
5 ml dried oregano
2 ml cayenne pepper
2 ml black pepper freshly ground
150 g green olives pitted and sliced
1 egg beaten for brushing

Nutritionper serving (12 total: 4610 kcal)

Calories	380
Protein	14g
Fat	21g
Carbs	35g
Fiber	2g
Sugar	1g
Sodium	430mg

Excludes 1 ingredient without data.

Gear for this recipe

Method

1
In a large bowl, mix flour with 1 teaspoon salt. Add cubed butter and rub into flour with your fingers until mixture resembles coarse meal.
2
Add the 2 beaten eggs and cold water; mix until a shaggy dough forms. Turn out onto a floured surface and knead briefly until smooth. Wrap in plastic and refrigerate for at least 30 minutes.
⏲ 30 min
3
Sautéing
Heat vegetable oil in a large skillet over medium heat. Add onions and green pepper; cook, stirring, until softened and translucent, about 5 minutes.
⏲ 5 min
4
Sautéing
Add ground beef to the skillet. Cook, breaking up with a spoon, until browned and no longer pink, about 8 minutes.
⏲ 8 min
5
Sautéing
Stir in garlic, cumin, smoked paprika, oregano, cayenne, remaining 1 teaspoon salt, and black pepper. Cook for 1 minute until fragrant.
⏲ 1 min
6
Remove from heat and stir in green olives. Transfer filling to a bowl and let cool completely.
⏲ 20 min
7
Baking
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
8
On a lightly floured surface, roll out the dough to about 3 mm thick. Cut out 12 cm rounds using a cutter or a small plate.
9
Place a generous tablespoon of filling (about 40 g) in the center of each round. Brush edges with beaten egg. Fold dough over to create a half-moon shape, pressing edges to seal. Crimp with a fork or traditional repulgue.
10
Place empanadas on the prepared baking sheet. Brush the tops with beaten egg.
11
Baking
Bake until golden brown and puffed, about 25 minutes. Let cool slightly before serving.
⏲ 25 min