These Argentinian beef empanadas are delicious. We have tasted and made many types of Argentinian empanadas, and personally, the ones I like the most are these beef ones. These empanadas are filled with grounf beef, green olives, hard-boiled eggs, onion and many other ingredients that make them taste great.Jump to recipe
The dough by itself is already great, and with this filling, which is one of the best ones, these empanadas are wow!
Now, this empanada dough is The Dough to make for this type of empanadas. It really is a dough that works for any kind of filling, both savory and sweet. If you want to use our dough, here you have our recipe.
Now, if you are from Argentina, I am very curious, what is the most famous type of filling there, or what is the most typical one to make at home, do they sell the dough to make empanadas in any supermarket or do people make it at home?
Argentinian empanadas are a delight. I have tried them many times, and in fact I have also tried them once in Argentina, and they are always delicious. Now, there are many types of fillings for Argentinian empanadas. There is a cheese and ham filling, chicken, chorizo, etc. several fillings. I have only tried a few, but I am very excited to try more.
If you have never tried them, what are you waiting for? Go somewhere they are sold, or better yet, make them at home, they will be even better. They are easy to make, and are fool-proof. The dough is a simple dough that is not difficult to make and always looks good, so don’t be scared.
I personally eat the empanadas alone most of the time, that is, without any side dish. Do you eat them along with something? with what?
- 17.60 oz (1/2 kg) empanadas dough (better homemade)
- 17.60 oz (500 gr) ground beef
- 1 white onion, cut into small dices
- 3 cloves garlic, cut into small dices
- Salt, coarse, to taste
- 1/2 tsp ground black pepper
- 1 tsp cumin, ground
- 2 tsp dry oregano
- 1 tsp paprika, spicy
- 4 tbsp (2.11 oz) (60 gr) tomato sauce
- 1 tsp (0.17 fl oz) (5 ml) white vinegar
- 3 hard boiled egg, cut into dices
- 1/4 C pitted green olives
- Olive oil, needed amount
- 1 eggs, beaten, to brush the empanadas befores baking
- To make the filling, place a large skillet over medium heat with a little olive oil. Add the chopped onion and garlic and cook for 3 minutes, stirring constantly with a spatula.
- Add the ground beef and cook for 3 more minutes until the meat has released a little of its juices and is almost done.
- Add a little more oil if necessary and then season with salt, pepper, cumin, oregano and paprika.
- Add the tomato sauce with the white vinegar, mix very well and cook for 2 more minutes so that all the flavors integrate. Remove the pan from the heat.
- Finally, add the hard-boiled egg dices with the olives and mix until they are integrated into the whole mixture. Rectify the flavor and add a little more salt if necessary. Wait for it to cool down a little before making the empanadas.
- Meanwhile, to make the dough circles, if it the dough is homemade, place it on a clean, lightly floured surface. Roll it out with a rolling pin until it is 2-3 mm thick.
- Once the dough is well stretched, cut it with a round cookie cutter or a glass with a diameter of approximately 10-12 cm. Gather the excess dough, roll it out again and cut it until you have about 20 discs of dough. Refrigerate the dough discs for 20 minutes.
- Preheat the oven to 392º F (200° C). Remove the dough discs from the refrigerator, fill each one with about 2 tablespoons of the beef mixture and close them in half to form the empanadas, making any kind of folding you prefer on the edges (it can be only with a fork or the traditional one made by rolling the dough).
- Once all the empanadas are ready, place them on a large baking sheet greased with a little butter. With a sharp knife, make a small opening 0.5 cm long on one side or on the middle so that the smoke can escape a little and the empanadas do not explode in the oven.
- Finally, brush the empanadas with the beaten egg and bake them at 392º F (200° C) for 20-25 minutes until golden brown.