Argentine Beef Empanadas Recipe

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Warm & Familiar Argentine Beef Empanadas Recipe

If there’s one dish that wraps comfort, tradition, and flavor into a neat, crispy package, it’s the Argentine Beef Empanadas Recipe. I remember the first time I bit into one—juicy, tender beef seasoned to perfection nestled within a buttery, flaky crust. It felt like a warm hug on a plate, and I knew I had to bring that experience into my own kitchen.

Cooking these empanadas together is like sharing a bit of Argentina’s rich culinary soul. You’ll notice the way the dough becomes soft yet crisp-edged after frying, and how the aromatic filling—onions, peppers, and spice—melds beautifully with the tender ground beef and a subtle hint of sweetness. Trust me, once you try, Argentine Beef Empanadas will find a permanent spot in your recipe rotation.

Let’s dive into making these classic empanadas, step by step, and I’ll share tips to make your cooking smooth and satisfying.

Ingredient Breakdown

• Boiling water & butter: These combine to create a soft, tender empanada dough with a delicate crumb.
• All-purpose flour: The base of the dough; you can swap with half whole wheat for a nuttier flavor (expect a bit less tenderness).
• Yellow onions & bell peppers: For a fragrant, slightly sweet base in the filling that keeps it bright and fresh.
• Ground beef: The hearty star of the filling; 80% lean balances juiciness with flavor.
• Tomato puree & seasonings: Paprika, chili powder, oregano, dried garlic, parsley, and sugar build the signature Argentine spice profile.
• Hard boiled egg & green onions: Classic finishing touches that add texture and a subtle richness.
• Vegetable oil: For frying, giving the empanadas their irresistible golden, crispy crust.

Before You Start

Good mise en place is everything here—you’ll want all your ingredients chopped, measured, and ready to go before starting. The dough needs a minimum 2-hour rest at room temperature to relax, which makes rolling out much easier and ensures a tender crust after frying. While the filling chills, it firms up, so don’t skip that step. Also, make sure your frying oil is at a steady 350°F (175°C) for crisp, non-greasy empanadas.

How to Make Argentine Beef Empanadas Recipe

1. Mix boiling water, butter, and salt: Pour the boiling water over the cubed butter and salt in a bowl. Stir gently until the butter melts fully and the salt dissolves—this warm liquid is key to tender, melt-in-your-mouth dough.
2. Add flour and knead: Gradually incorporate the flour with your hands until a shaggy ball forms. Turn it out onto a floured surface and knead for about 5 minutes, until smooth and soft but not sticky. If sticky, add flour one tablespoon at a time; the dough should feel supple, almost velvety.
3. Rest the dough: Wrap tightly in cling film and let it rest at room temperature for at least 2 hours. This helps the gluten relax and makes rolling much easier later.
4. Sauté vegetables: Heat oil over low heat, then add diced onions and bell peppers. Cook slowly until partially softened, about 3–4 minutes—this gentle cooking unlocks their sweetness without browning.
5. Add garlic and salt: Stir in minced garlic and the salt, cooking until the onions turn translucent. The fragrant steam here is a good sign of flavor building.
6. Brown the ground beef: Increase heat to medium and add the beef. Stir to break apart and cook until lightly golden and no longer pink. Browning adds rich, savory depth.
7. Season the filling: Stir in tomato puree along with paprika, chili powder, oregano, dried garlic, parsley, and sugar. Partially cover and simmer for 2–3 minutes, stirring to meld the spices thoroughly with the meat. This step intensifies the authentic Argentine aroma and balanced warmth.

8. Incorporate fresh ingredients and chill: Remove from heat; fold in chopped green onions and chopped hard-boiled egg. Mix gently to spread texture evenly. Chill the filling completely—cold filling means easier assembly and prevents dough from becoming soggy.
9. Roll and portion dough: Divide rested dough into golf ball-sized portions. Roll each into a thin disk, thinner than you might expect—this allows for crisp, delicate crust that carries the filling without overwhelming it.
10. Fill and shape empanadas: Spoon about 1 heaping tablespoon of chilled filling onto each dough circle. Fold over and pinch edges tightly; press with fork tines or twist edges for that classic braided look. Sealing well stops filling from escaping during frying.
11. Heat oil and fry: Warm vegetable oil in a heavy pot to 350°F (175°C). Fry empanadas in batches, careful not to overcrowd. Fry for about 3 minutes, flipping if needed, until the crust is crisp and golden brown. The scent of the frying empanadas will have you reaching for seconds.
12. Drain and serve: Remove empanadas with a slotted spoon onto paper towels to drain excess oil. Serve warm for that perfect contrast of crispy shell and tender, fragrant filling.

Flavor Variations for Argentine Beef Empanadas Recipe

• Spicy kick: Add chopped fresh jalapeños or a pinch more chili powder to the filling for heat lovers.
• Cheese boost: Mix shredded mozzarella or queso fresco into the filling for a gooey texture that melts delightfully.
• Seasonal veggie swap: In summer, add sautéed zucchini or corn kernels for a fresh twist.
• Sweet twist: Fold in golden raisins with the meat mixture for a touch of sweetness that complements the spices beautifully.
• Herbaceous lift: Use fresh parsley and oregano in place of dried for a brighter, fresher taste.
• Bake instead of fry: Brush shaped empanadas with egg wash and bake at 400°F (200°C) for 20 minutes to reduce oil but keep that tender crust.

Storage, Freezer & Reheat Tips

• Refrigerate: Store cooked empanadas in an airtight container for up to 3 days. Reheat in a hot oven or toaster oven to restore crispness.
• Freeze uncooked: Assemble empanadas, freeze on a tray until firm, then transfer to zip-top bags. They’ll keep well for up to 2 months.
• Frying from frozen: Fry frozen empanadas a little longer—around 5 minutes—to ensure the dough cooks through.
• Reheat cooked frozen empanadas: Heat in a 375°F oven for 10-12 minutes, turning once, to refresh the crispy outer shell without drying the filling.

Argentine Beef Empanadas Recipe FAQs

Can I make the dough ahead of time? Absolutely! The dough can be made and rested overnight in the fridge—just let it sit at room temperature for 30 minutes before rolling to soften. What if I don’t have tomato puree? You can swap tomato puree for crushed canned tomatoes or even a bit of ketchup in a pinch, but remember it will slightly change the tanginess. Can these empanadas be baked instead of fried? Yes! Baking at 400°F for about 20 minutes until golden is a healthier alternative. The crust will be softer but still delicious. What oil is best for frying? Vegetable oil is great for a neutral flavor and high smoke point, but you can also use canola or peanut oil for frying. How do I get a crisp crust without overheating the oil? Use a thermometer to keep oil steady at 350°F. Too hot, and the crust burns; too cool, and it absorbs oil and gets greasy. Print