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Crispy Argentinian Beef Empanadas

Argentinian Beef Empanadas - featured image
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These empanadas feature a flaky, buttery crust filled with a savory, spiced ground beef mixture, perfect for family gatherings or quick meals.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (can substitute almond flour for gluten-free)
  • ½ teaspoon salt
  • ¾ cup unsalted butter, cold and cubed
  • ¾ cup cold water (plus a splash more if needed)
  • 1 large egg, beaten (for egg wash)
  • 1 lb ground beef, preferably lean
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 small red bell pepper, finely diced
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • ¼ cup green olives, chopped (optional)
  • 1 hard-boiled egg, chopped (optional)

Instructions

  1. In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and work it into the flour until the mixture resembles coarse crumbs, about 5 minutes.
  2. Gradually pour in the cold water, stirring gently until the dough just comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  3. Heat olive oil in a skillet over medium heat. Add chopped onion and red bell pepper, sauté until soft and translucent, about 5-7 minutes. Stir in garlic and cook for another minute.
  4. Add ground beef to the skillet, breaking it up with a spoon. Cook until browned, about 8-10 minutes. Drain excess grease, then stir in smoked paprika, cumin, oregano, salt, and pepper. Remove from heat and let cool slightly.
  5. Stir in chopped green olives and hard-boiled egg pieces to the beef mixture.
  6. On a lightly floured surface, roll the dough out to about ⅛ inch thickness. Cut out 4-5 inch circles using a cutter or bowl.
  7. Place about 2 tablespoons of beef filling in the center of each dough circle. Fold dough over to create a half-moon shape. Press edges together and crimp with a fork or fingers to seal.
  8. Preheat oven to 400°F (200°C). Transfer empanadas to a parchment-lined baking sheet. Brush each with beaten egg for a golden finish.
  9. Bake for 20-25 minutes until crust is golden and crispy. Tent with foil if browning too fast.
  10. Let empanadas cool slightly before serving. Best enjoyed warm or at room temperature.

Notes

Keep butter cold and handle dough minimally for flaky crust. Chill dough before rolling. Avoid overfilling to prevent bursting. Reheat in oven at 350°F for 10 minutes to restore crispiness. Dough cracks can be sealed with a dab of water.

Nutrition

Keywords: empanadas, Argentinian beef empanadas, crispy empanadas, homemade empanadas, flaky crust, beef recipe, savory pastry

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