Argentinian Beef Empanadas
These baked beef empanadas feature a hand-chopped filling seasoned with cumin, paprika, and a touch of heat. The flaky dough shatters with every bite.
Ingredients
- Dough: 3 cups all-purpose flour, 1/2 cup cold lard or butter (cubed), 1 egg, 1/2 cup warm water, 1 tsp salt
- Filling: 1 lb (450g) beef sirloin or chuck, cut into small 1/4-inch dice (not ground)
- 2 medium onions, finely diced
- 2 tablespoons olive oil
- 1 tablespoon sweet paprika
- 1 teaspoon cumin
- 1/2 teaspoon chili flakes
- 1/2 cup green olives, sliced
- 2 hard-boiled eggs, chopped
- Salt and pepper to taste
- 1 egg beaten with 1 tbsp water (egg wash)
Instructions
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1
Make the dough: Combine flour and salt. Work in the cold lard with your fingertips until the mixture resembles coarse meal. Add the egg and warm water, mixing until a dough forms. Knead briefly, wrap in plastic, and refrigerate for 30 minutes.
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2
Heat olive oil in a large skillet over medium-high heat. Cook the diced beef until browned, about 5 minutes. Add onions and cook until softened, about 5 minutes more. Stir in paprika, cumin, and chili flakes. Season with salt and pepper. Remove from heat and stir in olives and hard-boiled eggs. Let cool completely.
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3
Preheat oven to 400°F (200°C). Roll dough to 1/8 inch thickness and cut 5-inch circles. Place 2 tablespoons of filling on each circle. Fold in half and crimp edges with a fork or by folding and pinching a decorative repulgue (rope pattern).
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4
Place empanadas on a parchment-lined baking sheet. Brush with egg wash. Bake for 20-25 minutes until deep golden brown. Let cool 5 minutes before serving.
