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Classic Beef Empanadas
Traditional dish · Argentinian
Traditional Argentinian empanadas filled with savory ground beef, onions, olives, and hard-boiled eggs, baked to a golden brown perfection.
Ingredients
- All-purpose flour3 cups
- Unsalted butter, cold and cubed1 cup
- Ice water1/2 cup
- Ground beef1 lb
- Yellow onion, finely chopped1 large
- Garlic, minced2 cloves
- Green olives, pitted and chopped1/2 cup
- Hard-boiled eggs, chopped2 large
- Cumin1 tsp
- Paprika1 tsp
- Red pepper flakes1/4 tsp
- Saltto taste
- Black pepperto taste
- Egg, beaten (for egg wash)1
Steps
- 1
For the dough: Combine flour and salt in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough just comes together. Divide dough into 12 portions, flatten into discs, wrap in plastic, and refrigerate for at least 30 minutes.
- 2
For the filling: In a skillet, brown ground beef over medium heat. Drain excess fat. Add chopped onion and cook until softened. Stir in minced garlic, cumin, paprika, red pepper flakes, salt, and pepper. Cook for 1 minute more. Remove from heat and let cool.
- 3
Once the filling is cool, stir in chopped olives and chopped hard-boiled eggs.
- 4
Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
- 5
On a lightly floured surface, roll out each dough disc into a 6-inch circle.
- 6
Place about 1/4 cup of filling onto one half of each dough circle. Moisten the edges with water, then fold the other half over to create a half-moon shape. Crimp the edges to seal.
- 7
Place empanadas on prepared baking sheets. Brush tops with beaten egg wash.
- 8
Bake for 20-25 minutes, or until golden brown and puffed.
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