Empanadas

  • Total Time - 1 hour 15 minutes
  • Prep Time - 45 minutes
  • Baking Time - 30 minutes
  • Servings: 12
  • Country: Argentina
A pile of traditional baked Argentinian empanadas with a visible crimped edge, called repulgue.

The key to perfect empanadas is not just a delicious filling, but also a properly prepared dough. This recipe uses a simple dough that is easy to work with and becomes light and crispy after baking. For a traditional filling flavor, spices like paprika and cumin are used. Remember to let the filling cool completely before filling, so the dough doesn't get soggy.

Ingredients

For the Filling (Pino)

  • 500 g ground beef
  • 1 yellow onion, diced
  • 0.5 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon ground cumin
  • 2 tablespoons all-purpose flour
  • 2 pcs hard-boiled eggs, chopped
  • 0.25 cup green olives, sliced
  • 1 to taste salt and pepper

For the Dough

  • 2 cups all-purpose flour
  • 0.5 cup butter, cold, cubed
  • 1 teaspoon salt
  • 0.5 cup ice-cold water
  • 1 egg, beaten, for egg wash

Instructions

Step 1: Preparing the Filling

In a large skillet over medium heat, sauté the onion and bell pepper until soft. Add the ground beef and cook until browned and broken into small pieces. Add the minced garlic, paprika, and cumin. Cook for 1 minute. Sprinkle in the flour, stir, and cook for another minute. Remove from heat. Stir in the chopped hard-boiled eggs and olives. Season the mixture with salt and pepper. Let the filling cool completely; this is very important.

Step 2: Preparing the Dough

In a bowl, mix the flour and salt. Add the cold butter and work it into the flour with your fingers until the mixture resembles coarse crumbs. Gradually add the ice-cold water and stir until the dough just begins to come together. Form it into a ball, wrap it in plastic wrap, and let it rest in the refrigerator for at least 30 minutes.

Step 3: Filling and Shaping

Preheat the oven to 190°C (375°F). Roll out the dough into a thin sheet (about 3 mm) and cut out circles with a diameter of about 12 cm. Place 1-2 tablespoons of the cooled filling in the center of each circle. Moisten the edges of the circle with water, fold in half, and press firmly to seal. Then, seal the edges with the traditional crimping technique called 'repulgue' (you can find videos for this if you're unsure).

Step 4: Baking

Place the prepared empanadas on a baking sheet lined with parchment paper. Brush them with the beaten egg to give them a golden color. Bake for 20-25 minutes, or until golden brown and crispy. Serve warm.