Go Back

Argentine Beef Empanadas

Delicious flaky pastries filled with spiced beef and vegetables, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 12 pieces
Course: Appetizer, Main Course, Snack
Cuisine: Argentinian, Latin American
Calories: 275
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1 cup boiling water Serves as the base for a soft and supple dough.
  • 6 tbsp unsalted butter, cut into cubes Adds richness and flakiness to the crust.
  • 1 tsp salt Enhances flavor.
  • 3.75 cup all-purpose flour Foundation of the empanada dough.
Filling Ingredients
  • 2 tbsp vegetable oil Used in cooking the filling.
  • 3 small yellow onions, diced Provides sweetness and depth.
  • 0.5 each red bell pepper, diced Offers sweetness and color.
  • 0.5 each green bell pepper, diced Adds a subtle crunch.
  • 1 clove garlic, minced Introduces aromatic notes.
  • 1 lb ground beef, 80% lean Provides a hearty filling.
  • 0.5 cup tomato puree Contributes moisture.
  • 3 tsp sweet paprika Adds depth.
  • 0.25 tsp chili powder Introduces gentle heat.
  • 1 tbsp dried oregano Offers an earthy flavor.
  • 2 tsp dried garlic Intensifies flavor.
  • 2 tsp dried parsley Enhances flavor.
  • 1 tsp granulated sugar Balances acidity.
  • 4 each green onions, chopped (green parts only) Brings freshness.
  • 1 each hard-boiled egg, chopped Adds creaminess.
  • Vegetable oil for frying Ensures crispy texture.

Method
 

Prepare the Dough
  1. Combine boiling water, cubes of butter, and salt in a medium mixing bowl. Stir until the butter melts.
  2. Gradually add the flour while kneading until a smooth, pliable dough forms.
  3. Wrap the dough in cling wrap and set aside to rest for 2 hours.
Prepare the Filling
  1. Heat vegetable oil in a pan over medium heat.
  2. Sauté the diced onions and bell peppers until they soften.
  3. Add minced garlic and a sprinkle of salt, sautéing for an additional minute.
  4. Add the ground beef and cook until browned.
  5. Stir in the tomato puree and spices, cooking for a few minutes until combined.
  6. Allow the filling to cool.
Assemble Empanadas
  1. Divide the rested dough into small portions and roll each into a thin disk.
  2. Place a spoonful of filling in the center and fold the dough over, sealing edges with a fork.
Fry Empanadas
  1. Heat vegetable oil in a skillet over medium heat for frying.
  2. Gently add empanadas when oil is hot, frying until golden brown on both sides, about 3 minutes.
  3. Drain on paper towels before serving.
Serve
  1. Serve hot with chimichurri sauce or a fresh side salad.

Notes

For even flakier dough, ensure butter is cold. Optional: Add chopped olives or raisins to filling. Leftover filling freezes well.