Argentinian Beef Empanadas

Every country and its regions have their own take on their Empanada fillings and dough wrappers. These empanadas are from Argentina where empanadas are a national obsession. Perfect for parties, these meat filled beauties are redolent of cumin and include raisins, olives, and sometimes even chopped hard boiled eggs can be added.

5 from 2 votes

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Course: Antijitos, Appetizer, Hand Food, Snack, Street Food

Cuisine: Argentina, South American

Prep Time: 15

Cook Time: 1 10

Total Time: 1 25

Servings: empanadas

Author: My Hungry Traveler

Equipment

Baking pans lined with parchment paper
Large saucepan or pot
Medium bowl with cover
Small bowl with water and pastry brush

Ingredients

3 packages (12 each) Puff pastry dough for turnovers/empanadas (Goya) or pie dough (like Pillsbury)
3 tbsp Olive oil
2 lb Ground beef (80%)
2 medium Onion, chopped
2 small Red peppers, seeded and chopped
Kosher salt and coarse black pepper, to taste
1½ tbsp Ground cumin
2 tbsp Sweet paprika
1 tbsp Dried oregano
½ tsp Cayenne pepper
1½ cups Chicken broth
1 tbsp Sugar
½ cup Raisins
½ cup Green olives, pitted, rinsed, and cut in half lengthwise
3 large Egg Yolk in a small bowl
2 large Hard boiled egg, chopped (optional)

US Customary - Metric

Instructions

Cook Meat - Heat ⅔ of the oil in a pot our large saucepan over high heat. Cook beef breaking it up with a spoon. In about 6-8 minutes, it will begin to brown and cook through. Transfer with a slotted spoon to a medium bowl. Leave as much fat in the pot as is possible.
Make Filling - Reduce heat to medium and add onions, bell pepper, and remaining oil into the same pot, Stir and cook until tender but not browned, 6-8 minutes. Season with salt and pepper. Stir in cumin, oregano, cayenne, and paprika. Cook about 1 minute more until fragrant. Add beef and its juices to the pot along with chicken stock. Stir in sugar, salt, and black pepper. Bring to a simmer and cook, stirring occasionally, until most of the liquid has evaporated, about 15-20 minutes. Stir in raisins and, if using, chopped eggs. Transfer to the bowl the meat was in. Adjust seasoning, cover, and chill at least 3 hours and up-to 3 days.
Assemble - Preheat oven to 350°F (175°C). Leave dough out for 15 minutes before using. Arrange 6 rounds from the package on a work surface with plastic dividers under each. Place 2 tbsp filling in the middle of each. Top each with 2 olive halves and brush edges with water. Fold each in half (plastic dividers help) and pinch edges to seal. Crimp edges with the tongs of a fork. Arrange 1-inch apart on half of a parchment-lined baking pan. Brush tops with egg yolk. Repeat process until baking pan is full (12 empanadas).
Bake - Place baking pan in oven and cook for 25 to 35 minutes until empanadas are golden brown with slightly darker edges. Rotate pan after 15 minutes. While empanadas are in oven, repeat same process with more until done. Baking trays can be added after 15 minutes. When done, serve on a tray with a salsa for dipping.

Notes

To do in advance: Filling can be made and chilled 3 days in advance. Completed but uncooked empanadas can be done 3 months in advance and frozen. Freeze uncooked empanadas on a tray. When frozen, transfer from tray to plastic freezer bags.

Nutrition