why make this recipe
Crispy Argentine empanadas are a delightful dish that combines a flaky crust with a savory filling. They offer a taste of Argentina right in your kitchen. Making empanadas at home allows you to customize the filling to suit your preferences and experiment with different flavors. Plus, they are great for sharing with friends and family at gatherings, making them a perfect snack or meal option.
how to make Crispy Argentine Empanadas
Ingredients
- 2 ½ cups (315g) all-purpose flour
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, cold and cubed
- ⅓ to ½ cup (80-120ml) cold water
- 1 large egg (for brushing, optional)
- 1 pound (450g) ground beef, lean
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 small red bell pepper, diced
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ¼ teaspoon chili flakes (adjust to taste)
- 2 tablespoons tomato paste
- ¼ cup (60ml) beef broth or water
- 2 hard-boiled eggs, chopped
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped
- Optional extras: green olives sliced, raisins, shredded cheese (mozzarella or queso fresco)
Directions
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Make the Dough: In a large bowl, whisk together flour and salt. Add cold cubed butter and rub it into flour until the mixture resembles coarse crumbs. Slowly add ⅓ cup of cold water, mixing gently until the dough comes together. Add more water if needed. Form the dough into a ball, wrap it in plastic, and chill for at least 30 minutes.
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Prepare the Filling: Heat a skillet over medium heat with a splash of oil. Sauté onion, garlic, and red bell pepper until soft, about 5 minutes. Add ground beef and cook until browned, about 8 minutes. Stir in smoked paprika, cumin, chili flakes, and tomato paste. Pour in beef broth and simmer until thickened, about 5 minutes. Remove from heat, season with salt and pepper, then stir in chopped hard-boiled eggs and parsley. Let cool completely.
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Roll Out the Dough: On a floured surface, roll the chilled dough to about ⅛-inch thickness. Cut circles about 5-6 inches in diameter using a cutter or bowl.
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Assemble the Empanadas: Place about 2 tablespoons of filling in the center of each dough circle. Add optional extras if desired. Fold the dough over to form a half-moon shape. Press the edges gently and crimp with a fork to seal. Place on a parchment-lined baking sheet.
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Apply Egg Wash and Bake: Beat the egg and brush it over the empanadas for a golden finish. Preheat the oven to 400°F (200°C). Bake for 20-25 minutes until the crust is crisp and golden. If browning too fast, cover loosely with foil for the last 5-10 minutes.
how to serve Crispy Argentine Empanadas
Serve empanadas warm with a side of chimichurri sauce or a simple salad for a delicious meal. They can also be served as appetizers at parties. Enjoy them with your favorite dipping sauce.
how to store Crispy Argentine Empanadas
To store leftover empanadas, let them cool completely. Place them in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze them. Make sure to wrap each empanada tightly in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to 3 months.
tips to make Crispy Argentine Empanadas
- Use cold butter and water for a flakier dough.
- Experiment with fillings—try chicken, cheese, or vegetables for different flavors.
- Make sure not to overfill the empanadas, or they may burst during baking.
- If you want extra crunch, consider deep-frying the empanadas instead of baking them.
variation
You can make vegetarian empanadas by substituting ground beef with cooked lentils or a mix of sautéed vegetables. This adds a healthy twist while still being delicious.
FAQs
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Can I make the dough ahead of time?
Yes, you can prepare the dough a day in advance. Just keep it wrapped in plastic in the refrigerator until you’re ready to use it. -
How do I know when the empanadas are done?
They are ready when the crust is crispy and golden brown. -
Can I bake from frozen?
Yes, just add a few extra minutes to the baking time and you don’t need to thaw them first.
Enjoy making your own Crispy Argentine Empanadas! They are sure to be a hit with family and friends alike.
Crispy Argentine Empanadas
Enjoy the delightful taste of Argentina with these flaky empanadas filled with savory ground beef and spices.
Dough ingredients
- 2.5 cups 2 ½ cups all-purpose flour
- 0.5 teaspoon ½ teaspoon salt
- 0.5 cup ½ cup unsalted butter, cold and cubed (Use cold butter for a flakier crust)
- 1/3 to ½ cup ⅓ to ½ cup cold water (Add enough until the dough comes together)
- 1 large egg 1 large egg (for brushing, optional) (For a golden finish)
Filling ingredients
- 1 pound 1 pound ground beef, lean
- 1 medium 1 medium onion, finely chopped
- 2 cloves 2 cloves garlic, minced
- 1 small 1 small red bell pepper, diced
- 1 teaspoon 1 teaspoon smoked paprika
- 0.5 teaspoon ½ teaspoon cumin
- 0.25 teaspoon ¼ teaspoon chili flakes (Adjust to taste)
- 2 tablespoons 2 tablespoons tomato paste
- 0.25 cup ¼ cup beef broth or water
- 2 hard-boiled eggs 2 hard-boiled eggs, chopped
- to taste Salt and freshly ground black pepper
- 2 tablespoons 2 tablespoons fresh parsley, chopped
- optional Green olives sliced, raisins, shredded cheese (mozzarella or queso fresco) (Optional extras for filling)
Make the Dough
- In a large bowl, whisk together flour and salt.
- Add cold cubed butter and rub it into flour until the mixture resembles coarse crumbs.
- Slowly add ⅓ cup of cold water, mixing gently until the dough comes together.
- Form the dough into a ball, wrap it in plastic, and chill for at least 30 minutes.
Prepare the Filling
- Heat a skillet over medium heat with a splash of oil.
- Sauté onion, garlic, and red bell pepper until soft, about 5 minutes.
- Add ground beef and cook until browned, about 8 minutes.
- Stir in smoked paprika, cumin, chili flakes, and tomato paste.
- Pour in beef broth and simmer until thickened, about 5 minutes.
- Remove from heat, season with salt and pepper, then stir in chopped hard-boiled eggs and parsley.
- Let cool completely.
Roll Out the Dough
- On a floured surface, roll the chilled dough to about ⅛-inch thickness.
- Cut circles about 5-6 inches in diameter using a cutter or bowl.
Assemble the Empanadas
- Place about 2 tablespoons of filling in the center of each dough circle.
- Add optional extras if desired.
- Fold the dough over to form a half-moon shape.
- Press the edges gently and crimp with a fork to seal.
- Place on a parchment-lined baking sheet.
Apply Egg Wash and Bake
- Beat the egg and brush it over the empanadas for a golden finish.
- Preheat the oven to 400°F (200°C).
- Bake for 20-25 minutes until the crust is crisp and golden.
- If browning too fast, cover loosely with foil for the last 5-10 minutes.
Serve empanadas warm with chimichurri sauce or a salad. Store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.