Argentinian Beef Empanadas filled with beef are a popular savory pastry dish in Argentina. You can find other ingredients like olives, raisins, or hard-boiled eggs in the filling, which is typically beef, onions, and spices. Historically significant and ubiquitous in Argentine cuisine, empanadas have been around for quite some time.
The Argentinian Beef Empanadas has its roots in the Middle East, where it was inspired by regional dishes that later made their way to Spain and Latin America through the colonial era. The empanada gained its current level of popularity in Argentina after the arrival of Spanish colonists in the 16th century. Today, empanadas can be found all over Argentina, each region’s version offering its own special twist.
You can eat beef empanadas for lunch or dinner, or even as a light snack. They are reserved for celebrations like Thanksgiving, Christmas, and Super Bowl parties. The vendors who sell Argentinian Beef Empanadas from their carts or stands attract a large crowd.
Argentinian Beef Empanadas can be baked or fried, and the dough can be made with any number of flours, including wheat, corn, and cassava. Ground beef, onions, and a variety of spices (depending on the recipe) are the usual components of the filling. The filling can be customized by including things like potatoes, bell peppers, or cheese.
All things considered, Argentine beef empanadas are a dish with a long and storied history that is as delicious as it is beloved. People of all ages and walks of life unite in their appreciation for these culinary icons of the nation.
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3 Reasons People Love the Argentinian Beef Empanadas Recipe
Delicious Flavor: The combination of savory beef, onions, and spices wrapped in a crispy pastry dough is simply irresistible. The blend of flavors in the beef filling, combined with the buttery taste of the dough, creates a delicious taste that people love.
Versatile: Empanadas can be served as a main dish, snack, or appetizer, making them a versatile food that can be enjoyed in a variety of settings. They can also be made with different fillings, such as chicken or cheese, providing even more options for those who love this dish.
Portable: Empanadas are an easy food to take on the go, making them a great option for busy people who need a quick and satisfying meal. They can be eaten hot or cold, making them a convenient food that can be enjoyed anytime, anywhere.
How To Make Our Argentinian Beef Empanadas Recipe
Ingredients: (8 Servings)
For the Dough:
3 cups all-purpose flour
1 tsp salt
1/4 tsp baking powder
1/4 cup vegetable shortening
1/4 cup unsalted butter, chilled and cut into small pieces
1 large egg
1/2 to 3/4 cup water
For the Filling:
1 lb ground beef
1 large onion, finely chopped
1 red bell pepper, finely chopped
2 cloves garlic, minced
2 tbsp olive oil
1 tbsp ground cumin
1 tbsp paprika
1/2 tsp dried oregano
1/4 tsp cayenne pepper
Salt and freshly ground black pepper to taste
1/4 cup green olives, chopped
2 hard-boiled eggs, chopped
Instructions:
1. In a large bowl, whisk together flour, salt, and baking powder. Cut in the vegetable shortening and chilled butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
2. Beat the egg in a small bowl and add to the flour mixture. Stir until the dough comes together. Add water, 1 tablespoon at a time, until the dough forms a ball. Divide the dough into 8 equal portions and shape into disks. Wrap in plastic and refrigerate for 30 minutes.
3. In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, breaking up any clumps with a spoon. Add the onion, red bell pepper, and garlic and cook until the vegetables are soft.
4. Add the cumin, paprika, oregano, cayenne pepper, salt, and black pepper to the skillet and stir to combine. Cook for 1-2 minutes, then remove from heat and let cool. Stir in the chopped olives and hard-boiled eggs.
5. Preheat the oven to 375°F. On a floured surface, roll out each disk of dough into a circle about 1/8 inch thick. Spoon about 1/4 cup of the filling onto one half of the dough circle. Fold the other half of the dough over the filling and press the edges together to seal.
6. Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg and bake for 20-25 minutes, or until golden brown.
Nutritional Information For the Argentinian Beef Empanadas Recipe
Calories: 431
Carbohydrates: 39g
Protein: 16g
Fat: 24g
Saturated Fat: 9g
Cholesterol: 99mg
Sodium: 579mg
Potassium: 346mg
Fiber: 2g
Sugar: 2g
Prep Time: 45 minutes, including preparing the dough and filling
Cooking Time: 25 minutes
Pots, Pans, and Cooking Equipment Needed for the Argentinian Beef Empanadas Recipe
Large bowl
Pastry blender or fingers for cutting in butter and shortening
Plastic wrap for chilling dough
Rolling pin for rolling out dough
Skillet for cooking filling
Wooden spoon for stirring filling
Baking sheet lined with parchment paper for baking empanadas
Brush for brushing beaten egg on top of empanadas
Best Way to Store Leftovers From the Argentinian Beef Empanadas Recipe
Leftover empanadas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, preheat the oven to 350°F and place the empanadas on a baking sheet. Bake for 10-12 minutes, or until heated through.
Substitutions For the Argentinian Beef Empanadas Recipe
Beef: Ground chicken or turkey can be used as a substitute for beef.
Green Olives: Pitted kalamata olives can be used as a substitute for green olives.
Hard-Boiled Eggs: Chopped cooked potatoes or sweet potatoes can be used as a substitute for hard-boiled eggs.
Substitutions for a Vegetarian Version of the Argentinian Beef Empanadas Recipe
Beef: Cooked and seasoned lentils or mushrooms can be used as a substitute for beef.
Hard-Boiled Eggs: Diced avocado or tofu can be used as a substitute for hard-boiled eggs.
Cheese: Shredded mozzarella or cheddar cheese can be added to the filling as a substitute for meat.
Tips and Tricks for Easier Creation
Make the dough ahead of time and refrigerate it until ready to use.
Use a food processor to mix the dough ingredients and save time.
Cook the beef filling ahead of time and refrigerate it until ready to use.
Use a fork to crimp the edges of the empanadas and prevent filling from leaking out during baking.
Side Dishes and Desserts For the Argentinian Beef Empanadas Recipe
Side Dishes: Rice, beans, roasted vegetables, or a green salad.
Desserts: Flan, alfajores (a traditional Argentine cookie), or dulce de leche ice cream.
How To Serve the Argentinian Beef Empanadas Recipe
Serve the empanadas hot from the oven as a main dish, appetizer, or snack. Garnish with chopped fresh herbs or a dollop of sour cream, if desired. Serve with a side dish and dessert to make a complete meal.
FAQs About the Argentinian Beef Empanadas Recipe
What is the origin of the Argentinian Beef Empanadas Recipe?
The Argentinian Beef Empanadas are believed to have originated in Spain and then were introduced to Latin America during colonial times. The recipe has since evolved in Argentina and is now considered a staple dish in the country.
Can I use a different type of meat for the filling?
Yes, you can substitute beef with chicken, pork, or even vegetarian fillings like mushrooms or lentils.
Can I freeze the Argentinian Beef Empanadas?
Yes, you can freeze the Argentinian Beef Empanadas before or after baking. To freeze before baking, place the empanadas on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. To bake frozen empanadas, preheat the oven to 375°F and bake for 30-35 minutes. To freeze after baking, let the empanadas cool to room temperature and then store them in an airtight container or freezer-safe bag. To reheat, preheat the oven to 350°F and bake for 10-12 minutes, or until heated through.
Can I make the dough ahead of time?
Yes, you can make the dough ahead of time and refrigerate it until ready to use. You can also freeze the dough for up to a month.
How do I prevent the filling from leaking out during baking?
Make sure to seal the edges of the empanadas well with a fork or your fingers. Also, avoid overfilling the empanadas as this can cause them to burst open during baking.
Final Thoughts
The Argentinian Beef Empanadas are a national treasure and cultural icon, with a long and storied place in the country’s culinary canon. This pastry is a go-to for any occasion, thanks to its adaptability, portability, and delicious flavor.
Traditional Argentinian Beef Empanadas are stuffed with beef for flavor, but other meats and vegetarian options are also common. The pastry dough can be made from scratch, but if you’re short on time, store-bought dough will do just fine.
The only special cooking gear you’ll need is a skillet, a rolling pin, and a baking sheet for this recipe. Making the dough and filling ahead of time makes this an easy choice for meal prepping or hosting guests.
Quick and easy meals can be made from leftovers that have been stored in the fridge or freezer and then reheated in the oven. To round out a full meal, the Argentinian Beef Empanadas can be accompanied by any number of appetizers, salads, and sweets.
In general, Argentinian Beef Empanadas are a staple of Argentinean cuisine and a cultural icon. This dish, whether eaten as an appetizer or a main course, will please any palate and leave a memorable impression.
Argentinian Beef Empanadas
Equipment
- large bowl
- Pastry blender or fingers for cutting in butter and shortening
- Plastic wrap for chilling dough
- Rolling pin for rolling out dough
- Skillet for cooking filling
- Wooden spoon for stirring filling
- Baking sheet lined with parchment paper for baking empanadas
- Brush for brushing beaten egg on top of empanadas
Ingredients
For the Dough:
- 3 cups all-purpose flour
- 1 tsp salt
- ¼ tsp baking powder
- ¼ cup vegetable shortening
- ¼ cup unsalted butter, chilled and cut into small pieces
- 1 large egg
- ½ to ¾ cup water
For the Filling:
- 1 pound ground beef
- 1 large onion, finely chopped
- 1 red bell pepper, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp ground cumin
- 1 tbsp paprika
- ½ tsp dried oregano
- ¼ tsp cayenne pepper
- Salt and freshly ground black pepper to taste
- ¼ cup green olives, chopped
- 2 hard-boiled eggs, chopped
Instructions
- In a large bowl, whisk together flour, salt, and baking powder. Cut in the vegetable shortening and chilled butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Beat the egg in a small bowl and add to the flour mixture. Stir until the dough comes together. Add water, 1 tablespoon at a time, until the dough forms a ball. Divide the dough into 8 equal portions and shape into disks. Wrap in plastic and refrigerate for 30 minutes.
- In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, breaking up any clumps with a spoon. Add the onion, red bell pepper, and garlic and cook until the vegetables are soft.
- Add the cumin, paprika, oregano, cayenne pepper, salt, and black pepper to the skillet and stir to combine. Cook for 1-2 minutes, then remove from heat and let cool. Stir in the chopped olives and hard-boiled eggs.
- Preheat the oven to 375°F. On a floured surface, roll out each disk of dough into a circle about 1/8 inch thick. Spoon about 1/4 cup of the filling onto one half of the dough circle. Fold the other half of the dough over the filling and press the edges together to seal.
- Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg and bake for 20-25 minutes, or until golden brown.
Notes
Tips and Tricks
Make the dough ahead of time and refrigerate it until ready to use. Use a food processor to mix the dough ingredients and save time. Cook the beef filling ahead of time and refrigerate it until ready to use. Use a fork to crimp the edges of the empanadas and prevent filling from leaking out during baking.Nutrition
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