Classic Beef Empanadas recipe

Today on TACKRECIPE, we are diving into the world of Classic Beef Empanadas, a beloved dish from Argentina known for its flavorful filling and golden, crispy crust. These hand-held pastries are packed with seasoned ground beef, onions, olives, and hard-boiled eggs, creating a perfect balance of savory and slightly sweet flavors. Whether enjoyed as a quick snack, an appetizer, or a main dish, these empanadas bring a taste of South American tradition straight to your kitchen.

Ingredients (Serves 4)

• For the Dough:
• 3 cups all-purpose flour
• 1 teaspoon salt
• ½ cup unsalted butter, cubed
• 1 egg
• ½ cup cold water
• For the Filling:
• 1 lb ground beef
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• Salt and black pepper, to taste
• ½ cup green olives, chopped
• 2 hard-boiled eggs, chopped
• 1 tablespoon tomato paste
• For Assembly:
• 1 egg (for egg wash)

Prepare the Dough

In a large mixing bowl, combine the flour and salt. Add the cubed butter and mix using your hands or a pastry cutter until the mixture resembles coarse crumbs. Beat the egg and mix it into the flour, then gradually add cold water, kneading until a smooth dough forms. Cover the dough with plastic wrap and let it rest for at least 20 minutes.

Cook the Filling

Heat olive oil in a skillet over medium heat. Add the chopped onions and sauté until softened. Stir in the garlic and cook for another minute. Add the ground beef, breaking it up as it browns. Season with cumin, paprika, oregano, salt, and black pepper. Once the beef is fully cooked, mix in the tomato paste, olives, and chopped hard-boiled eggs. Remove from heat and allow the mixture to cool completely.

Roll and Fill

On a lightly floured surface, roll out the dough to about ⅛-inch thickness. Use a round cutter (about 5 inches in diameter) to cut out circles. Place a spoonful of the beef filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges firmly. Use a fork to crimp the edges to seal.

Bake to Perfection

Preheat your oven to 375°F (190°C). Place the empanadas on a baking sheet lined with parchment paper. Beat an egg and brush it over the empanadas to give them a golden, glossy finish. Bake for 20-25 minutes or until the empanadas are golden brown.

Serve and Enjoy

Allow the empanadas to cool slightly before serving. They pair wonderfully with chimichurri sauce or a simple side salad. Enjoy these deliciously crispy and flavorful beef empanadas fresh out of the oven!

Tips:

Chill the Dough for Better Handling

🟢Let the dough rest in the refrigerator for at least 30 minutes before rolling it out. This helps prevent it from shrinking and makes it easier to work with, resulting in a flakier, crispier crust when baked or fried.

Let the Filling Cool Completely

🟢Before assembling the empanadas, allow the beef mixture to cool completely. Warm filling can soften the dough, making it harder to seal and increasing the risk of leaks during baking.

Use an Egg Wash for a Golden Finish

🟢For beautifully golden, glossy empanadas, brush the tops with a beaten egg mixed with a splash of milk before baking. This gives them an appealing color and a slightly crisp exterior.