Authentic Argentine Beef Empanadas with Homemade Dough (Print version)
Golden baked Argentine beef empanadas with homemade milk dough, savory beef picadillo, olives, egg, paprika, and cumin.
# Ingredients:
For the homemade dough
01 -
3 cups (375 g) all-purpose flour, plus more for rolling
02 -
1/2 teaspoon fine salt
03 -
1/2 cup (115 g) softened lard or unsalted butter
04 -
1 large egg yolk
05 -
3/4 cup (180 ml) warm whole milk, plus 1-2 tablespoons if needed
For the beef filling
06 -
2 tablespoons lard, butter, or olive oil
07 -
2 large yellow onions, finely diced
08 -
1 lb (450 g) ground beef
09 -
2 tablespoons smoked paprika
10 -
2 teaspoons ground cumin
11 -
1 teaspoon dried oregano
12 -
1/2 teaspoon crushed red pepper or ground chili, optional
13 -
1 teaspoon fine salt, plus more to taste
14 -
1/2 teaspoon black pepper
15 -
3 green onions, finely sliced
16 -
2 hard-boiled eggs, chopped
17 -
1/3 cup (45 g) sliced green olives
For assembly
18 -
1 egg white, lightly beaten, for sealing
19 -
1 egg yolk mixed with 1 tablespoon milk, for egg wash
20 -
Chimichurri, for serving
# Instructions:
01 -
Mix flour and salt in a large bowl. Work in the softened lard or butter until the flour looks sandy. Add the egg yolk and warm milk, then knead for 3-4 minutes until smooth and firm. Wrap and rest for 30 minutes.
02 -
Heat the lard, butter, or oil in a wide skillet over medium heat. Add the diced onions and cook for 8-10 minutes until soft and glossy.
03 -
Add the ground beef, paprika, cumin, oregano, chili, salt, and pepper. Cook, breaking up the meat, until the beef is no longer pink and the mixture is moist but not watery, about 6-8 minutes.
04 -
Remove the skillet from the heat. Let the beef cool for 10 minutes, then stir in the green onions, hard-boiled eggs, and olives. Chill for at least 30 minutes before shaping.
05 -
Heat the oven to 400°F. Roll the dough on a lightly floured surface to about 1/8 inch thick. Cut into 16 rounds, each about 5 inches wide, rerolling scraps as needed.
06 -
Place a heaping tablespoon of cold filling in the center of each round. Brush the edge with egg white, fold into a half-moon, press out air, and seal with a fork or rope-style crimp.
07 -
Arrange on parchment-lined baking sheets. Brush with egg wash and bake for 22-25 minutes, rotating once, until the tops are deep golden and the bottoms are browned. Rest 5 minutes before serving with chimichurri.
# Good to know:
01 -
Makes about 16 medium empanadas.
02 -
Cold filling seals more neatly and helps prevent leaks.
03 -
Freeze shaped unbaked empanadas for up to 2 months.