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Empanadas de carne con salsa chimichurri
Argentinian

Argentinian Empanadas with Spicy Beef Filling

These savory Argentinian empanadas feature a flaky pastry shell filled with a spicy beef mixture, perfect for a hearty lunch that showcases traditional flavors.

Total Time1 minute
Servings8
Difficulty
hard
Cost
Medium
Nutrition (per serving)
0
Calories
22
Protein
30
Carbs
24
Fat
2
Fiber
0g
Sodium
Ingredients
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, chilled and cubed
  • 1/3 cup cold water
  • 1 pound ground beef
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 red bell pepper, finely chopped
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • 1/4 cup black olives, chopped
  • 2 hard-boiled eggs, chopped
  • 1 egg (for egg wash)
Instructions
  1. 1In a large mixing bowl, combine the flour and salt. Add the chilled butter and rub it into the flour until it resembles coarse crumbs.
  2. 2Gradually add cold water, mixing until the dough comes together. Knead briefly on a floured surface, wrap in plastic, and refrigerate for at least 1 hour.
  3. 3In a skillet, sauté the onion, garlic, and red bell pepper until soft. Add ground beef and cook until browned, breaking up clumps with a wooden spoon.
  4. 4Stir in paprika, cumin, chili powder, salt, and pepper. Cook for another 5 minutes. Remove from heat and let it cool slightly before adding olives and hard-boiled eggs.
  5. 5Preheat oven to 400°F (200°C).
  6. 6Roll out the dough on a floured surface to about 1/8 inch thick. Cut circles using a 4-inch round cutter.
  7. 7Place about 2 tablespoons of the beef filling in the center of each circle. Fold over and pinch or crimp the edges to seal.
  8. 8Place empanadas on a baking sheet lined with parchment paper. Brush with beaten egg for a golden finish.
  9. 9Bake for 20-25 minutes or until golden brown. Let cool slightly before serving.
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