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2 Argentinian Beef Empanadas (2)

Argentinian Beef Empanadas

You can find other ingredients like olives, raisins, or hard-boiled eggs in the filling, which is typically beef, onions, and spices.
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2.34 from 3 votes
Prep Time: 45 minutes
Cook Time: 25 minutes
Course: Dinner, Lunch, Snack
Cuisine: Argentinian
Keyword: Argentine Recipe, Argentinian Beef Empanadas
Servings: 8 people
Calories: 431 kcal
2 Argentinian Beef Empanadas (2)

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

Serving: 1person | Calories: 431kcal | Carbohydrates: 39g | Protein: 16g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 99mg | Sodium: 579mg | Potassium: 346mg | Fiber: 2g | Sugar: 2g
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