Argentine Beef Empanadas

Ah, Argentine Beef Empanadas! Just imagine sinking your teeth into a warm, flaky pastry, bursting with a savory, richly seasoned beef filling. The aroma alone is enough to transport you straight to a bustling Buenos Aires market.

These aren’t just any empanadas; they’re a flavorful adventure, a handheld celebration of South American comfort food that promises to be the star of any meal, party, or late-night snack attack. Get ready to learn how to make them.

• Easy to customize, these empanadas are perfect for using up leftover beef, making meal prep a breeze.
• The combination of tender beef, aromatic spices, and a flaky crust delivers an explosion of flavor in every bite.
• Golden-brown and beautifully crimped, these empanadas make a stunning presentation that will impress your guests.
• Whether baked or fried, Argentine Beef Empanadas are a versatile dish suitable for appetizers, snacks, or even a main course.

Ingredients for Argentine Beef Empanadas

Here’s what you’ll need to make this delicious dish:

Ground Beef Use lean ground beef (85/15) for the best balance of flavor and texture. Avoid overly fatty beef, as it can make the empanadas greasy.

Empanada Dough You can find pre-made empanada dough discs in the refrigerated or frozen section of most grocery stores. Alternatively, you can make your own dough from scratch.

Onion A yellow onion provides a foundational savory flavor. Dice it finely for even cooking.

Red Bell Pepper Adds sweetness and a vibrant color to the filling. Make sure it is diced in small pieces to match the other vegetables.

Green Olives Pitted green olives lend a salty, briny flavor. Slice them thinly.

Hard-Boiled Eggs Hard-boiled eggs add richness and a creamy texture. Chop them into small pieces.

Ground Cumin Provides warmth and earthy notes that are characteristic of South American cuisine.

Smoked Paprika Contributes a smoky, slightly sweet flavor that enhances the depth of the filling.

Dried Oregano Offers a slightly bitter, herbaceous flavor that balances the richness of the beef.

Beef Broth Adds moisture and intensifies the savory flavor. Use low-sodium beef broth to control the salt level.

Apple Cider Vinegar A splash of apple cider vinegar brightens the flavors and adds a subtle tang.

Vegetable Oil Use it for sautéing the vegetables and browning the beef. Olive oil can be used, but vegetable oil has a more neutral flavor.

Egg Wash An egg wash helps the empanadas achieve a golden-brown, glossy finish. Whisk one egg with a tablespoon of water for the wash.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Argentine Beef Empanadas

Follow these simple steps to prepare this delicious dish:

Step 1: Prepare the Beef Filling

Heat vegetable oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess grease.

Step 2: Sauté the Vegetables

Add the diced onion and red bell pepper to the skillet with the beef. Cook until the vegetables are softened, about 5-7 minutes.

Step 3: Add Seasonings and Simmer

Stir in the ground cumin, smoked paprika, dried oregano, salt, and pepper. Add the beef broth and apple cider vinegar. Bring to a simmer and cook until the liquid has reduced, about 10-15 minutes.

Step 4: Mix in the Extras

Remove the skillet from the heat and stir in the sliced green olives and chopped hard-boiled eggs. Let the filling cool slightly before assembling the empanadas.

Step 5: Assemble the Empanadas

Preheat oven to 375°F (190°C). On a lightly floured surface, place one empanada dough disc. Spoon a generous amount of the beef filling into the center of the disc. Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal.

Step 6: Bake the Empanadas

Place the assembled empanadas on a baking sheet lined with parchment paper. Brush the tops with egg wash. Bake for 20-25 minutes, or until golden brown. Let them cool slightly before serving.

Serve these Argentine Beef Empanadas warm as an appetizer, snack, or main course. They’re perfect with a side of chimichurri sauce for an extra burst of flavor!

**Perfecting the Cooking Process**

To achieve empanada nirvana, start by preparing the beef filling. Searing the beef first locks in the juices. While it simmers, prep the dough and other components, assembling the empanadas once the filling cools slightly. This optimizes your time in the kitchen.

**Add Your Touch**

Feel free to experiment with spices! Smoked paprika can add a delightful depth, or a pinch of cumin can bring warmth. For a vegetarian twist, try a hearty lentil or mushroom filling instead of the beef. The possibilities are endless!

**Storing & Reheating**

Cooked Argentine beef empanadas are best enjoyed fresh, but they can be stored in the refrigerator for up to three days. Reheat them in a preheated oven or air fryer until warmed through and crispy.

Okay, amigos, let’s talk about conquering the delectable **Argentine Beef Empanadas**. These aren’t just any hand pies; they’re a flavor explosion wrapped in a golden, flaky crust. Think of them as Argentina’s edible hug, perfect for everything from game-day gatherings to a cozy night in. Now, before you run screaming for the nearest bakery, let me assure you: making these at home is easier than tangoing with a clumsy llama. And way more rewarding.

The Call of the Empanada: Why You Should Make These

Let’s be honest: store-bought empanadas are often…underwhelming. They can be bland, greasy, and about as authentic as a plastic poncho. But homemade? That’s a different story. When you craft your own **Argentine beef empanadas**, you control every element, from the quality of the beef to the precise blend of spices. Plus, the aroma wafting from your oven as these bake is pure, unadulterated happiness. It’s like a culinary siren song, luring everyone into the kitchen with promises of savory goodness.

Gathering Your Empanada Avengers: The Ingredients

Before we embark on this delicious adventure, let’s assemble our team. Here’s what you’ll need to create these masterpieces:

• **For the Dough:**
• 3 cups all-purpose flour (the backbone of our operation)
• 1 teaspoon salt (a pinch of personality)
• 1 cup (2 sticks) cold unsalted butter, cut into cubes (cold butter is key for flaky magic!)
• 1/2 cup ice water (the activator of the dough)
• 1 large egg, beaten (for that golden, glorious sheen)
• **For the Beef Filling:**
• 1 tablespoon olive oil (the lubrication for flavor)
• 1 large onion, chopped (the aromatic foundation)
• 1 red bell pepper, chopped (a pop of color and sweetness)
• 1.5 pounds ground beef (the star of the show!)
• 2 cloves garlic, minced (the pungent punch)
• 1 teaspoon smoked paprika (a whisper of smoky intrigue)
• 1/2 teaspoon cumin (a dash of worldly warmth)
• 1/2 teaspoon dried oregano (a hint of herbaceous charm)
• 1/4 teaspoon cayenne pepper (optional, for a little kick)
• 1/2 cup beef broth (the moisture maestro)
• 1/4 cup chopped green olives (the salty surprise)
• 2 hard-boiled eggs, chopped (the creamy contrast)
• Salt and pepper to taste (the final seasoning flourish)

Empanada Assembly 101: A Step-by-Step Guide

Alright, team, it’s time to get our hands dirty (in the best way possible). Follow these steps, and you’ll be churning out **Argentine beef empanadas** like a seasoned pro:

1. **Dough Time: ** In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough just comes together. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes (this relaxes the gluten and makes it easier to roll out). Remember, cold is your friend here!

2. **Beef Bonanza: ** While the dough chills, heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook until softened, about 5-7 minutes. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.

3. **Spice Symphony: ** Stir in the garlic, smoked paprika, cumin, oregano, and cayenne pepper (if using). Cook for another minute until fragrant.

4. **Simmer & Savor: ** Pour in the beef broth and bring to a simmer. Cook until the liquid has mostly evaporated, about 10-15 minutes. Season with salt and pepper to taste.

5. **Cool & Combine: ** Remove the skillet from the heat and let the filling cool slightly. Stir in the green olives and chopped hard-boiled eggs.

6. **Roll & Cut: ** Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a 4-inch round cookie cutter or a bowl to cut out circles.

7. **Fill ‘Er Up: ** Place a spoonful of the beef filling in the center of each dough circle.

8. **Seal the Deal: ** Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal tightly. This is crucial to prevent filling explosions in the oven.

9. **Golden Touch: ** Brush the tops of the empanadas with the beaten egg. This gives them that beautiful golden-brown color.

10. **Bake to Perfection: ** Bake for 20-25 minutes, or until golden brown.

11. **Cool & Conquer: ** Let the empanadas cool slightly on a wire rack before serving. Resist the urge to devour them all immediately (though I won’t judge you if you do).

Pro-Tips for Empanada Excellence:

• **Chill Out:** Keeping your dough cold is the secret to flaky empanadas. Don’t skip the chilling step!
• **Don’t Overfill:** Resist the temptation to overstuff your empanadas. Too much filling can cause them to burst open during baking.
• **Seal It Tight:** Crimping the edges with a fork not only looks pretty but also ensures a tight seal. Nobody wants an empanada eruption!

Level Up Your Empanadas:

Ready to take your **Argentine beef empanadas** to the next level? Here are a few ideas:

• **Spice It Up:** Add a dash of hot sauce or some chopped jalapeños to the filling for an extra kick.
• **Cheese Please:** Sprinkle some shredded cheese (cheddar, Monterey Jack, or even a little Parmesan) over the filling before sealing the empanadas.
• **Dipping Delights:** Serve your empanadas with a side of chimichurri sauce (a traditional Argentine herb sauce) or a spicy aioli.

(Personal anecdote formated as paragraph subheading)

I remember the first time I made these for my family. My little brother, usually a picky eater, devoured three in a row and declared them “the best things ever!” It was a proud moment.

Variations on a Theme: Beyond the Beef

While these **Argentine beef empanadas** are a classic, don’t be afraid to get creative with your fillings. Here are a few other options to tantalize your taste buds:

• **Chicken Empanadas:** Use shredded cooked chicken in place of the beef. Add some sautéed mushrooms and onions for extra flavor.
• **Spinach and Cheese Empanadas:** Combine sautéed spinach with ricotta cheese, Parmesan cheese, and a touch of nutmeg.
• **Sweet Potato and Black Bean Empanadas:** A vegetarian delight! Combine roasted sweet potato with black beans, corn, and your favorite Southwestern spices.

The Art of Presentation:

Presentation matters! Arrange your **Argentine beef empanadas** on a platter and garnish with fresh parsley or cilantro. Serve them warm and watch them disappear!

Here are three helpful tips to achieve perfect **Argentine Beef Empanadas**:

• Pulse the dough ingredients in a food processor rather than kneading by hand to avoid overworking the gluten and yielding a tough crust.
• To prevent soggy empanadas, ensure the filling is not too moist and is cooled completely before assembling.
• Consider blind baking the empanada dough for a few minutes before adding the filling to ensure that the bottom crust turns out golden and crisp.

So Why Not Make These Today?

So, there you have it: everything you need to create incredible **Argentine beef empanadas** in your own kitchen. They’re fun to make, incredibly delicious, and guaranteed to impress your friends and family. Ditch the store-bought versions and embrace the joy of homemade. Trust me, your taste buds will thank you.

Conclusion for Argentine Beef Empanadas :

Argentine Beef Empanadas are more than just a tasty snack; they are a flavorful journey! The savory beef filling, encased in a golden, flaky crust, makes them irresistible. Remember the tips for sealing them tight and experiment with different spices to create your own signature flavor. Whether you’re making them for a party or a simple weeknight meal, these empanadas are sure to be a crowd-pleaser. So, gather your ingredients, roll up your sleeves, and enjoy the delicious adventure!

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FAQs :

Can I use ground turkey instead of ground beef in these Argentine Beef Empanadas?

Absolutely! Feel free to swap the ground beef for ground turkey. It’s a great way to lighten things up without sacrificing flavor. Just make sure to adjust the seasoning a bit, as turkey can be a bit milder than beef. I’d suggest adding a pinch more smoked paprika or some extra cumin to give it that same depth. Think of it as your own little twist on a classic, and who knows, you might even prefer it! Remember, cooking is all about experimenting and finding what tastes best to you.

What’s the best way to seal the Argentine Beef Empanadas to prevent them from opening during baking?

The key to preventing empanada explosions is a good seal. First, don’t overfill the dough! Too much filling and it’ll burst. Next, after folding, press the edges firmly with a fork. This creates a decorative crimp and a solid seal. For extra security, you can brush the edges with a little water or egg wash before folding. This acts like glue. Finally, make a small slit on top of each empanada to allow steam to escape. Nobody wants a molten beef surprise in their oven!

How long can I store leftover Argentine Beef Empanadas?

Leftover empanadas are a gift that keeps on giving! You can store them in the refrigerator for up to 3-4 days in an airtight container. To reheat, you can pop them back in the oven at 350°F (175°C) until warmed through. Alternatively, you can microwave them, but be aware that the crust might lose some of its crispiness. For longer storage, you can freeze them for up to 2-3 months. Just wrap them individually in plastic wrap before freezing to prevent freezer burn.

Can I prepare the filling for Argentine Beef Empanadas in advance?

Definitely! Preparing the filling ahead of time is a fantastic way to break up the workload. You can make the filling up to 2 days in advance and store it in the refrigerator. In fact, chilling the filling overnight actually enhances the flavors, giving the spices more time to meld together. Just make sure to let the filling cool completely before refrigerating it. Then, when you’re ready to assemble the empanadas, the filling will be ready to go, saving you precious time and effort.