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These classic beef empanadas bring the soul of Argentina right to your kitchen with a flaky homemade dough wrapped around a deeply savory filling. I still remember the first time I made these for my family on a chilly evening and how everyone gathered around to help fill and crimp the pockets. Now, empanada night is something we all look forward to for its mix of fun, flavor, and pure comfort.
My kids always want to help rolling out the dough and shaping the empanadas. Even picky eaters seem to love the familiar and comforting taste here which makes it a win for weeknight dinners or parties.
Ingredients
- Boiling water: Adds moisture and helps melt the butter quickly for a tender dough. Make sure your water is freshly boiled for best results
- Unsalted butter: Gives the dough a rich flavor and flaky texture. Use European style butter for extra depth if you can
- Salt: Brings out both dough and filling flavors. Go for kosher salt for easier mixing
- All purpose flour: Forms the foundation of your empanada dough. Sift for extra lightness and check freshness by smelling before use
- Vegetable oil: Lets your filling veggies sauté gently without burning. Neutral oils like canola work perfectly here
- Yellow onions: Are key for sweetness and aromatic depth. Use firm onions with papery skins
- Red and green bell peppers: Give color and balance. Choose peppers with tight skin and no soft spots
- Fresh garlic: Amps up aroma and flavor. Choose plump cloves free of green shoots
- Ground beef: Provides classic flavor and hearty texture. Eighty percent lean gives the best taste and juiciness
- Tomato puree: Brings tang and moisture. Try to use a pure tomato product rather than one packed with extra spices or sugar
- Sweet paprika: Gives smoky depth and authentic warmth. Look for Spanish or Hungarian paprika for richer notes
- Chili powder: Adds a subtle background heat. Use your favorite mild or spicy variety for control
- Dry oregano and parsley: Give fresh herby aroma. Crumble dried herbs for best flavor release
- Dried garlic: Boosts the garlicky punch. Substitute garlic powder if needed
- Sugar: Rounds out the filling and enhances caramelization. Regular granulated sugar is best here
- Green onions: Give finishing freshness. Only use the green tops for texture and color
- Hard boiled egg: Adds a classic creamy touch. Use up leftover eggs whenever possible for zero waste
Step-by-Step Instructions
- Make the Dough:
- In a medium bowl, pour in the freshly boiled water. Add cubes of butter and salt then stir gently until the butter completely melts and the salt dissolves for an even flavor throughout the dough.
- Knead the Dough:
- Add all the flour at once to the bowl and work it in with your hands until a shaggy dough forms. Turn it onto a lightly floured surface and knead gently for about five minutes until it becomes soft smooth and not sticky at all. If it feels sticky work in just a bit more flour at a time.
- Rest the Dough:
- Wrap your finished dough snugly in cling wrap and let it rest at room temperature for at least two hours. This step gives the gluten time to relax so rolling and shaping become easy later.
- Sauté the Veggies:
- Heat vegetable oil on low in a wide pan. Add diced onions and both bell peppers and cook gently for several minutes stirring often until everything is softened and onions turn translucent. Then add minced garlic and salt and cook until fragrant and the onions almost melt.
- Brown the Beef:
- Turn the heat up to medium and crumble the ground beef right into the pan. Stir constantly so the meat browns evenly and starts to develop caramelized bits for deep flavor.
- Add Tomatoes and Spices:
- Pour in the tomato puree and sprinkle on paprika chili powder oregano dried garlic dried parsley and a touch of sugar. Stir really well and let this mixture cook for a few more minutes so the flavors meld together and the filling thickens just a little.
- Finish and Chill the Filling:
- Take the pan off the heat and toss in finely sliced green onion tops and chopped hard boiled egg. Mix everything thoroughly so the egg is well distributed. Then let the filling chill completely before assembling your empanadas. This ensures easy handling and prevents dough from turning soggy later.
- Roll and Fill the Empanadas:
- Shape the rested dough into balls the size of golf balls. Roll each out into a thin even disk about the size of your palm. Add a generous spoonful of the chilled beef filling right to the center. Gently fold dough over to make a half moon then pinch or crimp the edges tightly. Fork pressing or making a braid pattern keeps filling sealed inside while frying.
- Fry Until Golden:
- Heat vegetable oil in a deep pot to three hundred fifty degrees Fahrenheit. Gently lower a few empanadas at a time and fry for about three minutes or until the outside is deep brown and crisp. Remove to a plate lined with paper towels to drain quickly before serving piping hot.
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I always look forward to making the dough by hand and letting little hands help with pressing and sealing. The way the kitchen smells when the filling hits the pan never fails to take me back to my grandmother's kitchen and her stories of home.
Storage Tips
Once cooled completely store cooked empanadas in the fridge in an airtight container for up to three days. For longer storage freeze shaped uncooked empanadas on a tray then transfer to a freezer bag. To serve just fry from frozen adding a minute or two to the cook time or bake directly on a parchment lined tray.
Ingredient Substitutions
You can swap ground beef for ground chicken or even a plant based meat for a vegetarian twist. Use any color bell pepper you have or replace half the quantity with corn or peas for color and sweetness. If you are out of sweet paprika smoked paprika works in a pinch though the flavor will shift slightly.
Serving Suggestions
Empanadas are perfect with tangy salsa chimichurri or fresh guacamole as dips. I like to add a crisp green salad or quick pickled onions on the side. For a party platter serve with hot sauce and try mixing in a few cheese filled or vegetable empanadas for extra color and flavor variety.
Cultural Context
Empanadas are one of the most beloved street foods in Argentina and across Latin America. Each province has its own take on the recipe and the way of braiding the edges is as much a family tradition as the filling itself. Making empanadas together is a tradition that brings everyone to the table whether for a holiday or simple weeknight meal.
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Serve these empanadas freshly fried for the crispiest bite and warmest flavors. They bring everyone to the table, every time.
Frequently Asked Questions
- → Can I bake these empanadas instead of frying them?
Yes, you can bake these empanadas instead of frying them. Brush the assembled empanadas with beaten egg and bake at 375°F (190°C) for about 20-25 minutes until golden brown. The texture will be slightly different from fried versions, but still delicious with a less oily finish.
- → How can I store leftover empanadas?
Store cooled empanadas in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag once solid. They can be frozen for up to 3 months. Reheat refrigerated empanadas in a 350°F oven for 10 minutes, or from frozen for 15-20 minutes.
- → Why is resting the dough important?
Resting the dough for at least 2 hours is crucial because it allows the gluten to relax, making the dough more pliable and easier to roll without springing back. This rest time also helps the flour fully hydrate, resulting in a tender texture that still holds up during frying.
- → Can I make the dough and filling ahead of time?
Absolutely! Both the dough and filling can be prepared 1-2 days in advance. Store the wrapped dough and cooled filling separately in the refrigerator. The chilled filling is actually easier to work with during assembly. You can also freeze both components for up to a month - just thaw in the refrigerator before assembling.
- → What's the best way to seal empanadas to prevent leaking?
For a secure seal, ensure your empanada edges are free of filling, moisten the edges lightly with water or beaten egg, press firmly to join, then crimp with a fork or create a decorative rope edge (repulgue). Chilling the assembled empanadas for 15 minutes before cooking also helps maintain their shape and prevents leaking during frying.
- → Can I use store-bought dough instead of making it from scratch?
While homemade dough yields the most authentic results, you can substitute with refrigerated pie crust, pizza dough, or store-bought empanada discs (often found in the freezer section of Latin American grocery stores). Each will produce a slightly different texture but still create delicious empanadas with much less preparation time.