Argentinian beef empanadas

Name: Argentinian beef empanadas
Cook time: 139 min
Total time: 139 min
Yield: 6
Cuisine: Argentina
Ingredients: 500 g Wheat flour; 3 u Egg; 2 u Onion; Salt; 2 tablespoons Sunflower Oil; 2 teaspoons Paprika; 1 u Red Pepper; 1 teaspoon Ground Cumin; 600 g Ground Beef; 0.5 teaspoons Chilli Flakes; 3 u Spring Onions; 100 g Lard; 80 g Green Olives; 220 ml Water

Empanadas argentinas de carne

Medium

Contains allergens

Cereales con glutenHuevos

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: Equipo Cocinoa
Preparation time: 2 hr
Servings: 6

Summary

Baked criollo empanadas with a juicy filling of beef, onion, pepper, hard-boiled egg and olives, sealed with the classic braided edge (repulgue). The homemade dough is simple and easy to work with.

Ingredients

6 servings

Add to Bring!

500 g Wheat flour (for the dough)
3 u Egg (2 hard-boiled and 1 for brushing)
2 u Onion (chopped)
Salt (to taste)
2 tablespoons Sunflower Oil
2 teaspoons Paprika (sweet)
1 u Red Pepper (chopped)
1 teaspoon Ground Cumin
600 g Ground Beef (lean beef, or hand-chopped)
0.5 teaspoons Chilli Flakes (ground chilli, to taste)
3 u Spring Onions (chopped)
100 g Lard (for the dough)
80 g Green Olives (pitted, chopped)
220 ml Water (lukewarm)

Instructions

For the dough, mix the flour with a teaspoon of salt, add the melted, slightly cooled lard and gradually work in the water until you have a smooth, soft dough. Wrap it and let it rest while you make the filling.
10 min
Boil two eggs for 10 minutes, cool them in cold water, peel and chop them.
10 min
Heat the oil in a large frying pan and soften the onion, spring onions and pepper over medium heat until tender.
10 min
Turn up the heat, add the beef and cook it, breaking it up, just until it is no longer pink. Season with salt, cumin, paprika and the ground chilli.
6 min
Spread the filling on a tray, let it cool slightly and chill it in the fridge for at least an hour. Once cold, mix in the chopped egg and olives.
60 min
Roll the dough out thinly and cut discs about 12 cm across. Put a generous spoonful of filling on each, wet the edge with water, fold into a half-moon and seal with a repulgue (a row of folded pleats) or by pressing with a fork.
25 min
Place the empanadas on a tray lined with baking paper, brush with beaten egg and bake at 220 °C until deep golden.
18 min

Notes

The filling must be well chilled before you close the empanadas: the fat sets and they stay juicy inside. Every Argentinian province has its own version: in Tucumán the beef is chopped by hand, and in Salta they add potato. You can freeze them raw and bake them from frozen, adding a few minutes to the baking time.