Argentine Beef Empanadas (Print Version)
Crispy pastry pockets filled with savory ground beef, peppers, and spices - a beloved street food from Argentina made at home.
# Ingredients:
→ Dough
01 -
1 cup + 2 tbsp boiling water
02 -
6 tbsp unsalted butter, cut into cubes
03 -
1 tsp salt
04 -
3 ¾ cup all-purpose flour
→ Filling
05 -
2 tbsp vegetable oil
06 -
3 small yellow onions, diced
07 -
½ red bell pepper, diced
08 -
½ green bell pepper, diced
09 -
1 clove garlic, minced
10 -
½ tsp salt
11 -
¼ tsp freshly ground black pepper
12 -
1 lb (450g) ground beef, 80% lean
13 -
½ cup tomato puree
14 -
3 tsp sweet paprika
15 -
¼ tsp chili powder
16 -
1 tbsp dried oregano
17 -
2 tsp dried garlic
18 -
2 tsp dried parsley
19 -
1 tsp granulated sugar
20 -
4 green onions, chopped (green parts only)
21 -
1 hard boiled egg, chopped
22 -
Vegetable oil for frying
# Instructions:
01 -
In a medium mixing bowl, add the boiling water, butter, and salt. Stir until the butter melts completely and the salt dissolves.
02 -
Add flour into the bowl and use your hands to knead until the dough comes together in a shaggy but cohesive ball.
03 -
Turn the dough onto a floured countertop and continue to knead for about 5 minutes, until you have a smooth, soft dough that is not sticky. If your dough is sticky, knead another tablespoon of flour at a time.
04 -
Wrap the dough in cling wrap and allow it to rest at room temperature for at least 2 hours.
05 -
In a large pan, heat oil over low heat until warmed through. Add the diced yellow onions, red pepper, and green pepper. Sauté for a few minutes until halfway softened.
06 -
Add the minced garlic and salt. Cook until softened and the onions are transparent.
07 -
Turn the heat to medium and add ground beef. Continue to stir until browned.
08 -
Once browned, add tomato puree and all seasonings (paprika, chili powder, oregano, dried garlic, dried parsley, and sugar).
09 -
Cover partially and continue cooking for 2-3 minutes, stirring occasionally.
10 -
Remove the meat mixture from the heat, add the green onions and chopped hard boiled egg, and mix well.
11 -
Chill the filling completely before assembling the empanadas.
12 -
Form the empanada dough into portions the size of golf balls. Roll each ball out into a thin disk.
13 -
Place about 1 heaping tablespoon of filling in the center of each dough disk. Fold one half of the dough over and pinch the edges together.
14 -
Crimp the edges shut tight with a fork or pinch and twist little portions of the edge to form a braided appearance.
15 -
Heat vegetable oil in a large pot to 350°F (175°C). Add the empanadas and fry for about 3 minutes, until the outside is brown and crispy.
# Notes:
01 -
For a better seal, use a little beaten egg along the edge of the empanadas before sealing.
02 -
You can refrigerate the formed empanadas for about 15 minutes before frying for better structural integrity.
03 -
Both the dough and filling can be made ahead and stored in the refrigerator or freezer until ready to use.
04 -
Empanadas can be filled with various ingredients including ham and cheese, potatoes, eggs and sausage, shredded chicken, or sweet fillings like nuts, brown sugar, or fruit.