Appetizers & Starters > International Appetizers > Latin American Starters > Empanadas

Argentinian Beef Empanadas

These savory Argentinian beef empanadas are a classic Latin American appetizer, perfect for parties or a delicious snack. Flaky pastry filled with a flavorful beef mixture makes these irresistible.

Prep Time
45 minutes
Cook Time
25 minutes
Servings
12 empanadas
Ingredients
  • 2 1/2 cups All-purpose flour
  • 1 tsp Salt
  • 1 cup (2 sticks), cubed Cold butter
  • 1/2 cup, or more as needed Ice water
  • 2 tbsp Olive oil
  • 1 lb Ground beef
  • 1 medium, chopped Onion
  • 1/2 medium, chopped Red bell pepper
  • 2 cloves, minced Garlic
  • 1 tsp Ground cumin
  • 1/2 tsp Smoked paprika
  • 1/2 tsp Dried oregano
  • 1/4 cup Beef broth
  • 1/4 cup, chopped Green olives
  • 2 , chopped Hard-boiled eggs
  • To taste Salt and pepper
  • 1 , beaten (for egg wash) Egg

Making the Dough

First, prepare the empanada dough. In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This chilling period is crucial for a flaky crust.

Preparing the Filling

While the dough is chilling, prepare the beef filling. Heat olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Add the onion and red bell pepper and cook until softened, about 5 minutes. Stir in the garlic, cumin, smoked paprika, and oregano and cook for 1 minute more, until fragrant. Pour in the beef broth and bring to a simmer. Cook until the liquid has evaporated and the mixture is slightly thickened. Season with salt and pepper to taste. Remove from heat and stir in the chopped green olives and hard-boiled eggs. Let the filling cool completely before assembling the empanadas.

Assembling the Empanadas

Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a 4-inch round cookie cutter or a bowl to cut out circles of dough. Place a spoonful of the beef filling in the center of each circle. Fold the dough over to form a half-moon shape. Press the edges together with your fingers to seal, then crimp the edges with a fork to ensure they are tightly closed. Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg.

Baking the Empanadas

Bake for 20-25 minutes, or until golden brown. Let the empanadas cool slightly before serving. Enjoy these delicious Argentinian beef empanadas warm!

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FAQ

  • Can I use store-bought empanada dough?

    Yes, you can use store-bought empanada dough to save time. Look for pre-made dough discs in the refrigerated or frozen section of your grocery store.
  • Can I make these empanadas ahead of time?

    Yes, you can assemble the empanadas ahead of time and store them in the refrigerator for up to 24 hours before baking. Add a couple of minutes to the baking time.
  • Can I freeze these empanadas?

    Yes, you can freeze baked or unbaked empanadas. To freeze unbaked empanadas, place them on a baking sheet and freeze until solid. Then, transfer them to a freezer bag. Bake from frozen at 375°F (190°C) for 25-30 minutes. To freeze baked empanadas, let them cool completely and then wrap them individually in plastic wrap and store them in a freezer bag. Reheat in the oven or microwave.