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Beef empanadas served with salad
Authentic Argentine beef empanadas

Argentine Beef Empanadas

Author: Flavelo
Recipes Cakes and Desserts Appetizers
The secret to the Argentine 'hand pie' is the balance between pastry and filling. The dough is fatty and tender, while the filling (pino) is juicy and spiced. The meat, onions, and spices cook down into a rich ragout sealed inside.
🕒 Prep Time 45 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr 15 mins
🍽️ Servings 4 servings
🔥 Calories 450 kcal
🌍 Cuisine Argentine

Ingredients

Equipment Needed

  • Deep skillet (frying)
  • Round cutter or bowl

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Cut the cold butter into flour and salt until crumbly.

Tip: Keep butter cold for flaky pastry.
2 ✓

Add cold water, form dough, and chill for 30 minutes.

Tip: Resting relaxes gluten.
3 ✓

Make filling: Sauté onion, pepper, garlic, then brown the meat.

Tip: Fry, don't steam.
4 ✓

Season, remove from heat, stir in chopped eggs and olives. COOL COMPLETELY!

Tip: Hot filling melts the dough.
5 ✓

Roll dough, cut circles, fill, and crimp edges with a fork.

Tip: Seal tightly.
6 ✓

Fry in hot oil until golden brown.

Tip: Oil must be hot or they get greasy.

Recipe FAQ

Can I bake them?
Yes, brush with egg wash and bake at 400°F for 20 minutes. Less traditional, but lighter.

Ingredients

  • 3 cups All-Purpose Flour
  • 1 cup Butter (ice cold, cubed)
  • 1/2 cup Water (ice cold)
  • 1 tsp Salt
  • 1 lb Ground Beef
  • 1 whole Onion
  • 2 cloves Garlic
  • 1 whole Bell Pepper
  • 1 tsp Paprika
  • 0.5 tsp Ground Cumin
  • 2 whole Hard Boiled Eggs
  • 2 tbsp Oil
  • 2 cups Oil (for frying)
  • 1/4 cup Olives