Recipe byThe ZestyPlate Kitchen
Classic Argentine baked empanadas: flaky pastry parcels filled with spiced ground beef, onion, egg and olives, baked until golden. Made for sharing.
Argentine empanadas are golden, hand-crimped pastries filled with seasoned beef, onions, olives and chopped egg. Baked until burnished, they are made for sharing, whether as a starter, a snack or a heap of them for a party. The rope-like sealed edge, the repulgue, is half the pleasure and easier to pick up than it looks.
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Prep 45 min
Cook 25 min
Total 70 min
Medium
Scale:
- 500g All Purpose Flour
- 200g Butter
- 120ml Water
- 500g Ground Beef
- 2 chopped Onion
- 4 Chopped Egg
- 100g Green Olives
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- To taste Salt
- To taste Pepper
Nutrition (per serving)
425
kcal
14g
Protein
34g
Carbs
25g
Fat
Estimated per serving. How we calculate this.
Preparation
- Make the dough: mix the flour and salt in a large bowl, rub in the butter with your fingers to a crumbly texture, then add the water gradually, mixing until a dough forms. Wrap and chill for 30 minutes.
- For the filling, cook the onions in a pan until translucent, add the ground beef and cook until browned, then stir in the cumin, paprika and seasoning and take off the heat. Once cooled, mix in the chopped eggs and olives.
- Roll out the dough and cut into circles. Place a spoonful of filling in each, fold over and seal the edges, using a fork to help.
- Bake at 200C (400F) for 20 to 25 minutes, until golden.
- For a flakier crust, add a tablespoon of vinegar to the dough, and seal the edges well with a fork so they don't open while baking.
Tips from the ZestyPlate Kitchen
- Chill the dough well before rolling so it stays firm and easy to work with.
- Cool the beef filling completely before folding. Hot filling makes the pastry soggy and difficult to seal.
- Resist overfilling. A heaped spoonful is plenty, and stuffed ones split open in the oven.
- Press the edges shut firmly, with a fork or a crimped fold, so they hold together as they bake.
Frequently Asked Questions
Frying gives a blistered, extra-crisp shell. Baking is lighter and easier when you are doing a big batch, and both are traditional.
It is the classic Argentine combination. The egg adds richness and the olives a salty bite that offsets the beef. Some cooks throw in raisins too.
Easily. Assemble and freeze them raw on a tray, then bake straight from frozen with a few extra minutes. Handy to keep in the freezer.
Don't overfill, let the filling cool and seal the edges firmly. A spoonful of vinegar in the dough also helps it hold together.
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