Beef Empanadas
ArgentineAppetizer

Beef Empanadas

Prep
45 minutes
Cook
25 minutes
Total
1 hour 10 minutes
Serves
12 empanadas
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Ingredients

Units
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1/2 cup cold unsalted butter, cubed
  • 1 large egg
  • 1/2 cup cold water
  • 1 lb ground beef
  • 1 medium yellow onion, finely diced
  • 1 red bell pepper, finely diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/4 tsp cayenne pepper
  • 1/2 cup green olives, sliced
  • 2 hard-boiled eggs, chopped
  • 2 tbsp fresh parsley, chopped
  • Salt and black pepper to taste
  • 1 egg beaten with 1 tbsp water for egg wash

Instructions

  1. 1

    Make the dough by combining flour and salt in a large bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the egg and cold water, mixing until a smooth dough forms. Wrap in plastic and refrigerate for at least 30 minutes.

  2. 2

    Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until browned, about 6-8 minutes. Drain excess fat, transfer beef to a bowl, and set aside.

  3. 3

    In the same skillet, sauté the onion and bell pepper over medium heat until softened, about 5 minutes. Add garlic, cumin, paprika, oregano, and cayenne, cooking for 1 minute until fragrant.

  4. 4

    Return the beef to the skillet and stir to combine. Remove from heat and fold in the olives, hard-boiled eggs, and parsley. Season with salt and pepper. Let the filling cool completely.

  5. 5

    Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.

  6. 6

    Roll out the dough on a floured surface to 1/8-inch thickness. Cut out 5-inch circles using a round cutter or bowl. Re-roll scraps as needed.

  7. 7

    Place 2 tablespoons of filling in the center of each dough circle. Fold the dough in half over the filling and press edges firmly to seal. Crimp the edges with a fork or create a traditional rope pattern by folding and pinching.

  8. 8

    Arrange empanadas on the prepared baking sheets. Brush the tops generously with egg wash. Bake for 20-25 minutes, rotating pans halfway through, until golden brown and crispy.

  9. 9

    Let cool for 5 minutes before serving with chimichurri sauce or salsa criolla.