Traditional Argentinean Beef Empanadas Recipe
One of the most beloved staples in Argentina, Argentinean beef empanadas are savory pastries filled with a seasoned meat mixture, often enjoyed as appetizers, snacks, or even a full meal. This recipe brings you a traditional version straight from Argentina, using simple ingredients to create an unforgettable flavor.
Ingredients
- 500g pastry dough (in Argentina, use pre-made discs – tapas para empanadas – if not making from scratch)
- Egg yolk for brushing the tops
- 1kg beef
- 500g onion
- 300g boiled potatoes (al dente)
- 3 hardboiled eggs
- 250g spring onion
- 1 tbsp cumin
- 1 tbsp red chili powder (less if preferred mild)
- 1 tbsp paprika
- Olive oil
- Warm water
- Salt to taste
Preparation
Filling
- Finely chop all ingredients, including the beef. Keep potatoes al dente.
- Heat olive oil in a large pan and fry beef until golden brown.
- Add onion, potatoes, cumin, chili, and paprika.
- Pour in enough potato water to cover the mixture. Cover and cook until meat is tender.
- Add salt to taste. Let the filling cool.
- Once cooled, add chopped hardboiled egg and spring onion. Mix well.
Empanadas
- Preheat oven to 180°C (350°F).
- Shape the dough into circles ~13 cm in diameter (or use store-bought discs).
- Add a generous spoonful of the cooled filling in the center.
- Wet the edges with water, fold into a half-moon, and seal with a fork or traditional repulgue fold.
- Brush the tops with egg yolk for a golden finish.
- Place on a baking tray and bake for 20–25 minutes or until golden brown.
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Source: Adapted from therealargentina.com
