Argentinian

Empanadas Argentinas de Carne

Golden baked empanadas filled with juicy spiced beef, onion, hard-boiled egg, and olives, folded with the traditional repulgue. They are best served warm, with the pastry crisp at the edges and the filling rested so the flavors settle.

▶Watch it madeelGourmet · 10:55

Ingredients

• All-purpose flour200g
• Fine salt1 tsp, divided
• Beef fat or lard, melted45g
• Warm water90ml
• Beef, finely chopped by knife or coarsely ground180g
• Yellow onion, finely diced1 medium
• Red bell pepper, finely diced1/4
• Green onion, finely sliced1
• Beef fat or neutral oil1 tbsp
• Sweet paprika1 tsp
• Ground cumin1/2 tsp
• Crushed red pepper flakes1/4 tsp
• Black pepper1/4 tsp
• Hard-boiled egg, chopped1
• Green olives, sliced6
• Egg, beaten1, for brushing

Method

1. Make the dough by mixing the flour with 1/2 tsp salt, then rubbing in the melted beef fat or lard until sandy.
2. Add the warm water gradually and knead for 5 minutes until smooth; cover and rest for 30 minutes.
3. Heat 1 tbsp beef fat or oil in a pan over medium heat and cook the onion and red bell pepper with the remaining salt until soft but not browned.
4. Add the beef and cook just until it changes color, breaking it up gently but keeping some texture.
5. Stir in the paprika, cumin, red pepper flakes, black pepper, and green onion, then remove from the heat.
6. Let the filling cool completely, then fold in the chopped hard-boiled egg and sliced olives.
7. Roll the dough thinly and cut 6 circles about 12 cm wide.
8. Place a spoonful of cold filling in the center of each circle, lightly moisten the edge, fold into a half-moon, and seal firmly.
9. Make the traditional repulgue by folding and pinching the sealed edge over itself from one end to the other.
10. Arrange the empanadas on a baking tray, brush with beaten egg, and bake at 220°C for 18 to 25 minutes until deeply golden.
11. Rest for 5 minutes before serving so the filling stays juicy but does not burn the mouth.

Common questions