Argentine Beef Empanadas
Delight in these authentic Argentine beef empanadas filled with hand-cut beef and baked to golden perfection.
Contents (2 sections)▾
Ingredients
- 500 g beef, finely diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp fresh parsley, chopped
- 1 package of empanada dough discs (about 12-14 discs)
- 1 egg, beaten (for egg wash)
Steps
In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until soft, about 5 minutes.
Add diced beef to the skillet, season with cumin, paprika, salt, and pepper. Cook until browned, about 8-10 minutes. Stir in chopped parsley and let the filling cool.
Preheat your oven to 200°C (400°F). Once the beef filling is cool, take one dough disc and place a spoonful of filling in the center. Be careful not to overfill.
Fold the disc over the filling to create a half-moon shape. Crimp the edges using your fingers or a fork to form a repulgue seal. This not only keeps the filling secure but also indicates the empanada's origin.
Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg for a golden finish.
Bake in the preheated oven for 15 minutes or until golden brown. Serve warm.
Why this works
The technique of using a tender pastry to encase a juicy filling is essential for achieving the perfect empanada. The hand-cut beef enhances texture and flavor, while cooling the filling before wrapping prevents the pastry from becoming soggy. The crimping technique, known as repulgue, is not only decorative but functional; it ensures a tight seal that holds the filling during baking. If the edges break while crimping, simply dab them with a bit of water to help them stick back together. Baking at a high temperature allows the empanadas to rise and develop a beautiful golden color, making them visually appealing and delicious. Remember to avoid overfilling, as this can lead to bursting during baking, diminishing the final presentation and flavor.