My Argentinian Beef Empanadas are classic Argentine comfort food. Each savory turnover is bursting with authentic South American flavors and mouth-watering aromas. Serve with a fresh salad or on its own. This is perfect for any night of the week.
Argentinian Beef Empanadas
Prep time
Cook time
Total time
Author: Chef Shosh
Serves: 20 Empanadas
Ingredients
- 1 package of 20 pre-made empanada or turnover disks dough (made with vegetable shortening)
- 1 tbsp olive oil
- ½ purple onion chopped finely
- ½ green bell better chopped finely
- 2 cloves garlic minced
- ¼ cup white cooking wine
- 1 lb lean ground beef
- 1 tbsp tomato paste
- ¼ cup green olives with pimientos sliced
- ¼ cup raisins
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ½ tsp Kosher salt
- ½ tsp ground black pepper
- 2 hard-boiled eggs chopped
- 1 egg and 1 tbsp water whisked together (eggwash)
- sesame seeds (optional)
Instructions
- Prepare two large baking sheets with parchment paper and preheat oven to 375 degrees F.
- In a large pan, combine olive oil, onion, bell pepper, and garlic.
- Cook for about 3 minutes on low heat or until onions begin to look translucent.
- Add wine and cook another 3 minutes until most liquid evaporates.
- Add beef and cook on medium heat for 5 minutes, using a wooden spoon to break meat into small crumbles.
- Once meat is cooked, add all remaining ingredients and cook on low for another 5 minutes or so.
- On a floured surface, begin filling empanada dough disks with about 2 heaping tablespoonfulls of meat filling.
- Fold one side over the other and pinch closed tightly, getting rid of any air-bubbles.
- Then either use a fork to further pinch edges closed or use fingers to fold edges into artistic patterns.
- Place on baking sheets about ½ inch apart.
- Brush tops of empanadas with eggwash and sprinkle with sesame seeds.
- Bake empanadas for about 15-18 minutes or until tops turn golden brown. Serve hot.
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I enjoyed them very delicious, thank you.