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Argentine Beef Empanadas Recipe

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5 from 69 reviews

Authentic Argentine Beef Empanadas featuring a flaky homemade dough and a flavorful ground beef filling seasoned with paprika, oregano, and fresh vegetables, fried to golden perfection for a crispy, delicious treat.

Ingredients

Dough

  • 1 cup + 2 tbsp boiling water
  • 6 tbsp unsalted butter, cut into cubes
  • 1 tsp salt
  • 3 ¾ cup all-purpose flour

Filling

  • 2 tbsp vegetable oil
  • 3 small yellow onions, diced
  • ½ red bell pepper, diced
  • ½ green bell pepper, diced
  • 1 clove garlic, minced
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • 1 lb (450g) ground beef, 80% lean
  • ½ cup tomato puree
  • 3 tsp sweet paprika
  • ¼ tsp chili powder
  • 1 tbsp dried oregano
  • 2 tsp dried garlic
  • 2 tsp dried parsley
  • 1 tsp granulated sugar
  • 4 green onions, chopped (green parts only)
  • 1 hard boiled egg, chopped
  • Vegetable oil for frying

Instructions

  1. Prepare the dough: In a medium mixing bowl, combine the boiling water, butter, and salt. Stir until the butter melts completely and the salt dissolves. Add the flour and knead with your hands until the dough forms a shaggy but cohesive ball. Transfer the dough to a floured surface and knead for about 5 minutes until smooth, soft, and not sticky. Wrap the dough in cling wrap and let it rest at room temperature for at least 2 hours.
  2. Cook the filling: Heat vegetable oil in a large pan over low heat. Add the diced onions, red and green bell peppers and sauté until they soften halfway. Add minced garlic and salt, cooking until onions become transparent. Increase heat to medium, add ground beef, and brown it while stirring. Stir in tomato puree, sweet paprika, chili powder, oregano, dried garlic, dried parsley, and sugar. Partially cover and cook for 2-3 minutes, stirring occasionally. Remove from heat, then mix in chopped green onions and hard boiled egg. Chill the filling completely before assembly.
  3. Shape the empanadas: Divide the rested dough into golf ball-sized portions. Roll each piece into a thin disk. Place about 1 heaping tablespoon of chilled filling in the center of each disk. Fold the dough over to create a half-moon, and pinch edges together to seal.
  4. Crimp the edges: Seal the edges tightly by either pressing with a fork or twisting small sections of the edge to create a braided design.
  5. Fry the empanadas: Heat vegetable oil in a large pot to 350°F (175°C). Fry the empanadas for about 3 minutes until golden brown and crispy on the outside. Remove and drain excess oil on paper towels before serving.

Notes

  • Resting the dough for at least 2 hours is essential for a tender, pliable crust.
  • Ensure the filling is fully chilled before assembling to prevent dough sogginess.
  • Adjust seasoning to your taste, especially salt and spices.
  • Use a thermometer to maintain accurate frying temperature for best texture.
  • Leftover empanadas can be reheated in an oven to retain crispiness.

Find it online: https://mealoria.com/argentine-beef-empanadas-recipe/