Delicious Argentinian Beef Empanadas

Empanadas are the one food of Latin America that every country seems to have a take on. In my humble opinion, both Venezuela and Argentina are neck and neck for the best versions. Always a crowd favorite and easy to store for the next day, try my recipe for the most delicious beef empanadas here!

INGREDIENTS 

[MAKES 20]

FOR THE DOUGH

2 cups flour

1 egg yolk

1/2 cup of grass or butter 

1 cup warm milk

1/2 tsp of salt 

 

FOR THE BEEF

1LB extra lean ground beef

2 red onions, diced

1/2 cup butter

2 tbsps smoked paprika 

2 tsp chili powder 

1 tbsp finely chopped oregano 

1/4 cup sliced green olives 

1 red bell pepper, chopped 

Salt and pepper to taste

1 egg white and yolk separated and lightly whisked 

 

INSTRUCTIONS 

[FOR THE DOUGH]

STEP 1

Mix flour and salt in a food processor and pulse until combined 

STEP 2

Add butter and blend well 

STEP 3

Add egg yolk and milk gradually and pulse until small dough clumps start to form 

STEP 4

Form 3-4 balls and flatten them into disks. Chill in the fridge for about 30 minutes.

STEP 5

On a lightly floured surface, roll out the dough into a thin sheet and cut out round disc shapes [use a small plate or round molds]

STEP 6

Use the empanada discs immediately or store in the fridge or freezer until ready to use. 

 

[FOR THE BEEF]

STEP 1

Combine the extra lean ground beef, paprika, red pepper, salt, and pepper into a large bowl. Mix together and chill until ready to use.

STEP 3

Melt butter into a large frying pan; add onions, salt, and pepper and cook until onions are translucent 

STEP 4

Add the beef and cook on medium heat until the meat is browned, stirring frequently. Add oregano and olives.

STEP 5

Assemble empanadas by adding a spoonful of the beef mixture to the center of each empanada disc.

STEP 6

Brush the edges of the empanada discs with egg white. Fold the empanada discs and seal the edges gently with your fingers. Twist and fold the edges of the empanadas with your fingers.

STEP 7

Lightly brush the top of the empanadas with egg yolk- this gives them a nice golden colour when they are baked. 

STEP 8

Preheat oven to 400 degrees and bake for 25-30 minutes, or until the top is golden. Serve with your favourite chimichurri sauce recipe and ENJOY!