Empanadas Argentinas de Carne

About This Recipe

Every Argentine province has its own empanada — Mendoza's are baked with raisins and boiled egg; Tucumán's are small and fried with a finely chopped meat filling; Salta's are distinguished by chilli and potato. The debate over whose empanada is best is an Argentine national sport. What they share is the repulgue — the distinctive crimped border that seals the pastry and, in the days when they were sold without plates, told buyers what was inside by its shape. The beef filling known as picadillo criollo, made with ground beef, onion, cumin and smoked paprika, is the most classic.

Ingredients

Serves 6

• 400 gplain flour
• 100 gcold unsalted butter(cut into small cubes)
• 1 teaspoonsalt
• 120 mlcold water(approximately)
• 400 glean ground beef
• 2 mediumonions(finely diced)
• 1 teaspoonground cumin
• 1 teaspoonsmoked paprika
• 1 teaspoondried chilli flakes
• 3hard-boiled eggs(chopped)
• 80 gpitted green olives(roughly chopped)
• 1egg yolk(beaten with 1 tbsp milk, for egg wash)

Instructions

1. 1

   Make the pastry

   Combine the flour and salt in a large bowl. Rub in the cold butter with your fingertips until the mixture resembles coarse breadcrumbs. Add cold water gradually, mixing with a fork until the dough just comes together (you may not need all the water). Knead briefly into a smooth ball, wrap in cling film and refrigerate for 30 minutes.

2. 2

   Make the filling

   In a large frying pan over medium heat, cook the onion with a pinch of salt in 1 tablespoon of oil for 8 minutes until soft. Add the ground beef, breaking it up, and cook until no longer pink, about 5 minutes. Drain excess fat. Add the cumin, smoked paprika, chilli flakes and salt to taste. Cook 2 more minutes. Remove from heat, cool to room temperature, then stir in the chopped egg and olives.

   The filling must be completely cool before using — warm filling will make the pastry soggy and impossible to seal.

3. 3

   Roll and cut the discs

   Preheat the oven to 200°C. On a lightly floured surface, roll out the pastry to 3mm thick. Using a 12cm round cutter or a saucer, cut out as many circles as possible. Re-roll the trimmings and continue until all the dough is used — you should get about 16–18 discs.

4. 4

   Fill and seal

   Place 1.5 tablespoons of filling in the centre of each disc. Moisten the edges with a little water. Fold into a half-moon shape and press the edges firmly together. Crimp the edge by folding and twisting the border (repulgue) or simply press with a fork to seal completely.

5. 5

   Bake

   Place the empanadas on a baking sheet lined with baking paper. Brush with egg wash. Bake at 200°C for 20–25 minutes until golden brown and the pastry is cooked through.

6. 6

   Serve

   Allow to cool for 5 minutes before serving — the filling will be extremely hot. Serve with chimichurri for dipping or simply as they are.

Variations

• •

  Ham and cheese (jamón y queso) empanadas are the most popular alternative filling across Argentina.

• •

  For the Tucumán style, chop the beef very finely (not mince), use spring onion instead of white onion, and fry rather than bake.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Baked empanadas keep at room temperature for 4 hours or in the fridge for 2 days. Reheat at 180°C for 10 minutes. Unbaked empanadas freeze well for up to 2 months.

Frequently Asked Questions