Delicious and Savory Argentine Meat Empanadas

Learn how to make traditional Argentine meat empanadas with this simple and flavorful recipe. These handheld pastries are filled with a mixture of ground beef, onions, spices, and olives. Baked until golden and crispy, these empanadas make for a fantastic appetizer or main course. Whether you're hosting a dinner party or simply craving a taste of Argentina, these empanadas are sure to impress your family and friends. Follow these easy steps to create an authentic Argentine culinary experience in your own home.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup cold water
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound ground beef
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• 1/4 teaspoon red pepper flakes
• Salt and pepper, to taste
• 1/2 cup green olives, pitted and halved
• 2 hard-boiled eggs, chopped
• 1 egg, beaten (for egg wash)

Directions

1. In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.
2. Slowly add the cold water, mixing until the dough comes together. Knead the dough on a lightly floured surface for a few minutes until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until softened and translucent.
4. Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned and cooked through. Drain any excess fat from the skillet.
5. Stir in the paprika, cumin, oregano, red pepper flakes, salt, and pepper. Cook for an additional 2-3 minutes to allow the flavors to meld.
6. Remove the skillet from the heat and let the filling cool slightly.
7. Preheat the oven to 400°F (200°C).
8. On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch.
9. Using a round cutter or a glass, cut out circles approximately 4-5 inches in diameter.
10. Place a spoonful of the meat filling onto one half of each dough circle. Top with a few olive halves and chopped hard-boiled egg.
11. Fold the other half of the dough over the filling to create a half-moon shape. Press the edges together to seal the empanada. Crimp the edges with a fork for a decorative touch.
12. Brush the empanadas with beaten egg wash, which will give them a golden color and a shiny finish.
13. Place the empanadas on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy.
14. Serve the empanadas warm as an appetizer or as a main course with a side salad or chimichurri sauce for dipping.

Interesting Facts