Beef Empanadas Recipe
Learn how to make the best beef empanadas from scratch. Rich, tender and flaky crust filled with rich ground beef and veggie filling – the best savory pastry you can make! These empnadas are known as argentine empanadas as they are very popular in Argentina. This recipe includes the pastry recipe, the filling recipe and how to shape empanada.
Beef Empanadas Recipe
Ingredients
For the dough:
- 3¾ cups 470g Flour
- ¾ cup 170g Butter, cut into cubes
- ½ teaspoon Salt
- 1 Egg large
- â…“ -1/2 cup 80-120ml Cold water
For the filling:
- 2-3 tablespoons Olive oil
- 1 large Onion
- 3 garlic cloves crushed
- 1 Red bell pepper diced
- 1 Carrot diced
- 1 lb. 450g Ground beef
- 2 tablespoons Tomato paste
- ½ cup 120ml Water/beef broth
- 1 teaspoon Cumin
- 2 teaspoons Paprika
- Black pepper to taste
- Salt to taste
- 3-4 Spring onion chopped
- ¼ cup 40g Green olives, pitted and chopped
- 2-3 tablespoons Parsley chopped
- 3 Hard-boiled eggs chopped
- ½ cup 120ml Beef broth/water
Instructions
- DIRECTIONS
- Make the dough: place flour, salt and butter cubes into a food processor, pulse until crumbly. Add egg and 1/3 cup (80ml) of cold water, pulse just until ball of dough forms, if needed, add more water while processing.
- Shape the dough into a disk, wrap with plastic wrap and refrigerate for 1 hour.
- Meanwhile make the filling: heat oil in a large pan or skillet. Add chopped onion and sauté over medium heat for 5 minutes, until translucent. Add crushed garlic and sauté for 1-2 minutes more. Add diced bell pepper, diced carrot and cook for 4-5 minutes, until tender.
- Add ground beef and cook until no longer pink, about 4-5 minutes. Add tomato paste, cook, stirring, for 1 minute. add water/beef broth, spices and stir well. Cook for 5 minutes. Turn the heat off, add hard boiled eggs, olives, spring onions, and chopped parsley. Stir well and set aside to cool.
- Preheat oven to 375F (190C).
- Assembly: roll out the dough on a lightly floured surface, then cut into 5-inch (12.5cm) circles. Combine leftover dough and roll out again, cut into circles again.
- Put about 2 tablespoons filling in the center of each circle. Brush the edges with water. Wrap dough around filling to form empanada, pressing edges together. Fold edge back and finish by pinching little pleats as shown in the video or crimping with a fork. Arrange the empanadas on a baking try lined with parchment paper. Brush with beaten egg
- Bake for 15-20 minutes, or until golden brown.
- Serve warm.
hi!
can I make the dough with something else instead of butter?
Hi,
Yes, you can make the dough with vegetable shortening or margarine.
These were, are, absolutely amazing! My 2 boy’s & I absolutely loved them.
Definitely making them again, in fact more than likely going to be a regular, if not weekly dish in our house. They’re SO easy to make, but the taste! Absolutely delish😋🥰.
Hi Gina, glad to heat that you and your family liked it 🙂
I made the recipe and it yielded only 10 – but I think my dough was somewhat thicker. The taste is wonderful and it’s fairly easy to make. I’m going to try shredded chicken next time and see how that goes.
they look pretty easy grew up with argentinian family they are delicious dont know if the same ingredients you put in the empanada but it looks delicious and a great dish to make for special days and holidays , thank you one day i have to make them