Empanadas Argentinas
Traditional Argentine beef empanadas with a golden, flaky pastry crust and savory ground beef filling seasoned with cumin and olives. Perfect as an appetizer or main course.
- Total time
- 60 min
- Servings
- 12
- Calories
- 340
- Protein
- 12g
Ingredients
- 3 cups all-purpose flour
- 1 tsp salt
- ¾ cup cold butter, cubed
- 2 whole egg yolks
- ½ cup ice water
- 1 lb ground beef
- 2 tbsp olive oil
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp paprika
- ½ cup green olives, sliced
- 2 whole hard-boiled eggs, chopped
- ¼ cup raisins
- 1 to taste salt and black pepper
- 1 whole egg, beaten
Instructions
- 1
Mix flour and salt in a large bowl. Cut in cold butter with a pastry cutter or fingertips until mixture resembles coarse breadcrumbs.
- 2
Make a well in the center and add egg yolks and ice water. Mix gently until dough just comes together.
- 3
Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
- 4
Heat olive oil in a skillet over medium-high heat. Add diced onion and cook until softened, about 3 minutes.
- 5
Add minced garlic and cook for 1 minute until fragrant.
- 6
Add ground beef and brown, breaking it apart with a spoon, about 5-7 minutes. Drain excess fat.
- 7
Stir in cumin and paprika, cooking for 1 minute. Remove from heat and let cool.
- 8
Mix in sliced olives, chopped hard-boiled eggs, and raisins. Season with salt and pepper. Cool completely.
- 9
Preheat oven to 400°F. Roll out chilled dough to 1/8-inch thickness on a floured surface.
- 10
Cut dough into 4-inch rounds using a cookie cutter or glass.
- 11
Place 1 tablespoon of filling on each round. Fold dough in half and press edges firmly, then crimp with a fork to seal.
- 12
Place empanadas on a lined baking sheet. Brush with beaten egg.
- 13
Bake for 15-20 minutes until golden brown. Serve warm or at room temperature.
Tools you’ll need
- large mixing bowl
- pastry cutter
- plastic wrap
- 12-inch skillet
- wooden spoon
- rolling pin
- 4-inch cookie cutter
- baking sheet
- parchment paper
- pastry brush
- oven
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