Empanadas de Carne are a traditional Argentine snack or appetizer, beloved for their portability and bold flavors. The filling typically consists of seasoned ground beef, onions, olives, and spices, wrapped in a tender pastry shell and baked to perfection. Crispy on the outside and juicy on the inside, empanadas are served at family gatherings, street fairs, and as part of festive celebrations.
Ingredients (Serves 6–8)
For the Dough:
3 cups all-purpose flour
½ teaspoon salt
100 g cold unsalted butter, cubed
1 egg
½ cup cold water
For the Filling:
500 g ground beef
1 onion, finely chopped
1 red bell pepper, finely chopped
2 hard-boiled eggs, chopped
50 g green olives, chopped
1 teaspoon paprika
½ teaspoon cumin
Salt and black pepper to taste
1 egg, beaten (for egg wash)
Instructions
To make the dough, mix flour and salt in a large bowl. Cut in the butter until the mixture resembles coarse crumbs. Add the egg and cold water gradually, kneading until a smooth dough forms. Wrap in plastic and refrigerate for at least 30 minutes.
For the filling, sauté onions and red bell pepper in a skillet until soft. Add the ground beef, paprika, cumin, salt, and pepper, cooking until the meat is browned. Remove from heat and stir in chopped eggs and olives. Preheat oven to 200°C (400°F). Roll out the dough and cut into circles about 10–12 cm in diameter. Place a spoonful of filling in the center, fold over, and crimp edges to seal. Brush with beaten egg and bake for 20–25 minutes until golden brown.
Tips for Authentic Flavor
Use a mix of paprika and cumin for that signature Argentine taste.
Chill the dough well—it helps create a flaky pastry.
Don’t overfill the empanadas; it makes sealing easier.
Serve warm with chimichurri sauce for extra flavor.
Empanadas can also be fried for a different texture, though baking is more traditional.