Description
These crispy Argentine empanadas feature a savory beef filling with smoky spices and a flaky, golden crust. Perfect for family gatherings, potlucks, or a cozy meal.
Ingredients
Scale
- 2 ½ cups (315g) all-purpose flour
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, cold and cubed
- ⅓ to ½ cup (80-120ml) cold water
- 1 large egg (for brushing, optional)
- 1 pound (450g) ground beef, lean
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 small red bell pepper, diced
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ¼ teaspoon chili flakes (adjust to taste)
- 2 tablespoons tomato paste
- ¼ cup (60ml) beef broth or water
- 2 hard-boiled eggs, chopped
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped
- Optional extras: green olives sliced, raisins, shredded cheese (mozzarella or queso fresco)
Instructions
- Make the Dough: In a large bowl, whisk together flour and salt. Add cold cubed butter and rub into flour until mixture resembles coarse crumbs. Slowly add ⅓ cup cold water, mixing gently until dough comes together. Add more water if needed. Form dough into a ball, wrap in plastic, and chill for at least 30 minutes.
- Prepare the Filling: Heat a skillet over medium heat with a splash of oil. Sauté onion, garlic, and red bell pepper until soft, about 5 minutes. Add ground beef and cook until browned, about 8 minutes. Stir in smoked paprika, cumin, chili flakes, and tomato paste. Pour in beef broth and simmer until thickened, about 5 minutes. Remove from heat, season with salt and pepper, then stir in chopped hard-boiled eggs and parsley. Let cool completely.
- Roll Out the Dough: On a floured surface, roll chilled dough to about ⅛-inch thickness. Cut circles about 5-6 inches in diameter using a cutter or bowl.
- Assemble the Empanadas: Place about 2 tablespoons of filling in the center of each dough circle. Add optional extras if desired. Fold dough over to form a half-moon shape. Press edges gently and crimp with a fork to seal. Place on parchment-lined baking sheet.
- Apply Egg Wash and Bake: Beat the egg and brush over empanadas for a golden finish. Preheat oven to 400°F (200°C). Bake for 20-25 minutes until crust is crisp and golden. If browning too fast, cover loosely with foil for last 5-10 minutes.
Notes
Keep butter cold to ensure flaky dough. Do not overwork dough to avoid toughness. Let filling cool before assembling to prevent soggy dough. If empanadas brown too quickly, cover loosely with foil. Dough can be made ahead and refrigerated or frozen. Empanadas can be frozen before baking and baked from frozen with extra time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Argentine
Nutrition
- Serving Size: 2 empanadas
- Calories: 275
- Sugar: 3
- Sodium: 350
- Fat: 15
- Saturated Fat: 7
- Carbohydrates: 25
- Fiber: 2
- Protein: 14
Keywords: Argentine empanadas, beef empanadas, crispy empanadas, homemade empanadas, savory empanadas, easy empanadas, empanada recipe