Home Cook Together. Celebrate Life.

ArgentineAuthentic Cuisine

Empanadas de Carne

Serves 12 Appetizer meat, Appetizers

Empanadas de Carne

Empanadas de carne are a staple of Argentinian gatherings, their presence as essential as the laughter and conversation that fill the room. These baked beef half-moons are a beloved snack, characterized by their onion-heavy filling and a distinctive navel fold that whispers of home-cooked love. Traditionally eaten standing up, empanadas are a fixture at everything from casual family get-togethers to festive celebrations.

Bite into an empanada and you're greeted with a savory blend of finely chopped beef, rich onions, and a gentle warmth from cumin and sweet paprika. The addition of green olives and hard-boiled eggs brings a delightful complexity to each mouthful. While some enjoy them plain, others might pair them with a vibrant chimichurri, heightening the flavors in every delicious bite.

Ingredients

  • 500 g (1.1 lb)empanada dough discs — or homemade dough
  • 400 g (14 oz)beef, finely chopped or ground
  • 3onions, diced
  • 1 tspcumin
  • 1 tspsweet paprika
  • 1/2 tspchili flakes
  • 2eggs, hard-boiled, chopped
  • 80 g (3 oz)green olives, chopped
  • 2 tbspoil
  • 1egg — for brushing
  • to tastesalt

Method

  1. Heat 2 tablespoons of oil in a large skillet over medium heat. Add the 3 diced onions and cook, stirring occasionally, until they become very soft and sweet, about 10-15 minutes. The onions should be translucent and golden, releasing a sweet aroma.
  2. Increase the heat to medium-high and add the 400 g (14 oz) of finely chopped or ground beef to the skillet. Cook, stirring frequently, until the beef is just browned and cooked through. Make sure there are no pink bits remaining, and the beef is well combined with the onions.
  3. Reduce the heat to low and season the mixture with 1 teaspoon of cumin, 1 teaspoon of sweet paprika, 1/2 teaspoon of chili flakes, and salt to taste. Stir well to ensure the spices are evenly distributed. Remove the skillet from heat and allow the filling to cool completely, which helps it to firm up and makes it easier to handle.
  4. Once the filling is cool, gently fold in the 2 chopped hard-boiled eggs and 80 g (3 oz) of chopped green olives. Mix until the ingredients are evenly distributed throughout the beef mixture, ensuring each bite will have a balanced flavor.
  5. Preheat your oven to 200°C (400°F). Take one of the 500 g (1.1 lb) empanada dough discs and place a spoonful of the filling in the center. Fold the dough over to create a half-moon shape, then crimp the edges with your fingers or a fork to seal, creating a decorative navel fold (repulgue).
  6. Beat 1 egg in a small bowl and use a pastry brush to lightly coat the tops of the empanadas with the beaten egg. This will give them a beautiful golden color when baked.
  7. Place the empanadas on a baking sheet lined with parchment paper. Bake in the preheated oven for about 20 minutes, or until the empanadas are a deep golden brown and the aroma of baked pastry fills the kitchen. The crust should be crisp and flaky, indicating they are ready to be enjoyed.
Cover of Authentic Argentine Cuisine
From the cookbook

Authentic Argentine Cuisine

This recipe is from Authentic Argentine Cuisine by Yassine Sbiti — the Argentine volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore Argentine cuisine