Argentine Beef Empanadas are a delightful introduction to the rich culinary tradition of Argentina. This savory dish encapsulates the essence of comfort food, enveloping a delicious and fragrant filling in a perfectly flaky crust. With a balance of flavors and textures, these empanadas have a history that draws you in, inviting you to indulge in their warmth and heartiness.
This Step-by-Step Recipe is all about creating a mini savory pie that your family and friends will adore. You’ll find it’s worth making this dish, which comes together with a combination of hearty ingredients and a little bit of love.
Why You’ll Love This Recipe
This Argentine Beef Empanadas recipe shines for several reasons. Firstly, it’s easy to prepare, allowing even novice cooks to impress their dining companions. With family-friendly appeal, everyone—from children to adults—will appreciate these tasty morsels. Whether you’re in the mood for a quick meal or hosting a traditional gathering, this recipe fits the bill perfectly. The minimal ingredients required make it simple for any home cook to whip up these delicious delights without a lot of fuss.
Ingredients for Argentine Beef Empanadas
- 1 cup + 2 tbsp boiling water: This plays a crucial role in making the dough supple and easy to work with.
- 6 tbsp unsalted butter, cut into cubes: Adds richness to the dough, ensuring it’s flaky and tender.
- 1 tsp salt: Enhances the overall flavor of both the dough and filling.
- 3 ¾ cup all-purpose flour: The base of your dough, contributing the required structure.
- 2 tbsp vegetable oil: Helps sauté the filling and adds a nice richness.
- 3 small yellow onions, diced: Provide sweetness and flavor.
- ½ red bell pepper, diced: Adds color and a slight sweetness.
- ½ green bell pepper, diced: Contributes fresh flavor and crunch.
- 1 clove garlic, minced: Essential for adding depth to the filling.
- ½ tsp salt: For seasoning the filling perfectly.
- ¼ tsp freshly ground black pepper: Adds a gentle kick.
- 1 lb (450g) ground beef, 80% lean: The heart of the filling, providing richness and protein.
- ½ cup tomato puree: Adds moisture and a tomatoey depth.
- 3 tsp sweet paprika: Offers warmth and an earthy undertone.
- ¼ tsp chili powder: Gives a hint of spice without overwhelming.
- 1 tbsp dried oregano: A classic herb that pays homage to Argentine flavors.
- 2 tsp dried garlic: Boosts the flavor profile of the meat filling.
- 2 tsp dried parsley: Adds freshness to the filling.
- 1 tsp granulated sugar: Balances acidity from the tomato puree.
- 4 green onions, chopped (green parts only): Adds a crunchy finish and brightness.
- 1 hard boiled egg, chopped: A traditional addition for richness and flavor.
- Vegetable oil for frying: Essential for that perfect golden-brown finish.
Step-by-Step Directions for Argentine Beef Empanadas
- In a medium mixing bowl, combine the boiling water, butter, and salt. Stir until the butter melts and the salt dissolves. Gradually incorporate the flour, then knead until a smooth dough forms. Wrap in cling wrap and let rest for about 2 hours to allow it to become pliable and easy to roll out.
- In a large pan, heat vegetable oil over low heat, and add the onions and peppers. Sauté until softened and fragrant. Once they are soft, add ** minced garlic** and salt, then add the ground beef, cooking until browned. Stir in the tomato puree along with the spices, and cook for just a few more minutes. Finally, mix in the green onions and hard-boiled egg, allowing the mixture to cool.
- Roll out the rested dough on a floured surface into disks. Place a generous spoonful of the beef filling in the center of each disk, fold them over, and seal the edges by pressing them tightly together, creating a small pocket.
- Heat oil in a pot to about 350°F (175°C). Fry the empanadas until they are golden brown, approximately 3 minutes on each side, achieving that perfect crispy texture.
- Serve the empanadas with your choice of chimichurri sauce or a simple salad, enhancing their flavors and completing your meal.
Tips & Tricks
For perfect empanadas, consider these chef’s secrets: Make sure your dough is well-kneaded and rested, which will make rolling it out easier. For additional flavor, you might want to experiment with spices—try adding some cumin or even a pinch of cinnamon for a more exotic flavor profile. Feel free to add a variety of vegetables to the filling, like diced carrots or peas, to enhance texture and nutrition.
Serving Suggestions & Pairings
Argentine Beef Empanadas shine on their own but pair beautifully with various accompaniments. A zesty chimichurri sauce—made with fresh parsley, garlic, vinegar, and oil—adds a fresh contrast to the rich beef. Additionally, serving the empanadas with a simple green salad will balance the meal beautifully. For an authentic experience, accompany them with a chilled glass of freshly made lemonade or a non-alcoholic fruit punch.
Nutritional Information
While exact nutritional content varies based on the specific ingredients used, a single Argentine Beef Empanada usually contains around 250 to 300 calories. These delectable pastries are high in protein thanks to the beef, alongside various vitamins from the veggies included. Enjoy them as a treat while keeping an eye on portion sizes, especially if you’re indulging in a delightful dip or side.
Storing Tips & Variations for Argentine Beef Empanadas
If you have leftovers, you can freeze the empanadas before frying them. Arrange them on a baking sheet and place them in the freezer until frozen, then transfer them to a freezer bag for up to one month. When you’re ready to enjoy them again, simply fry from frozen, adding an extra minute or two to the cooking time. For a healthier twist, consider using ground turkey or chicken in the filling or baking the empanadas instead of frying.
Conclusion for Argentine Beef Empanadas
Argentine Beef Empanadas are not only a fantastic dish to make but also a memorable culinary experience. The satisfying crunch of the golden pastry coupled with the savory, spiced beef filling creates an irresistible treat. So why wait? Gather your ingredients and whip up a batch of these delightful empanadas; they’re bound to become a favorite in your home.
FAQs
- Can I make the dough ahead of time?
Yes! You can make the dough in advance and refrigerate it. Just let it come to room temperature before rolling out. - What other fillings can I use?
You can fill empanadas with a variety of ingredients, including cheese, spinach, or other meats like chicken or lamb. - How do I know when the empanadas are done frying?
When they turn a deep golden brown and float slightly in the oil, they are typically ready. - Can I bake empanadas instead of frying them?
Absolutely! For a healthier version, bake them at 400°F (200°C) for about 20-25 minutes or until golden. - What is the best way to reheat frozen empanadas?
For best results, reheat them in an oven at 350°F (175°C) for about 15-20 minutes to get them crispy again.
Argentine Beef Empanadas
- Total Time: 135 minutes
- Yield: 12 servings 1x
- Diet: Omnivore
Description
Delicious Argentine Beef Empanadas filled with spiced ground beef, vegetables, and wrapped in a flaky crust.
Ingredients
- 1 cup + 2 tbsp boiling water
- 6 tbsp unsalted butter, cut into cubes
- 1 tsp salt
- 3 ¾ cup all-purpose flour
- 2 tbsp vegetable oil
- 3 small yellow onions, diced
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 1 clove garlic, minced
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 1 lb (450g) ground beef, 80% lean
- ½ cup tomato puree
- 3 tsp sweet paprika
- ¼ tsp chili powder
- 1 tbsp dried oregano
- 2 tsp dried garlic
- 2 tsp dried parsley
- 1 tsp granulated sugar
- 4 green onions, chopped (green parts only)
- 1 hard boiled egg, chopped
- Vegetable oil for frying
Instructions
- In a medium mixing bowl, combine the boiling water, butter, and salt. Stir until the butter melts and the salt dissolves. Gradually incorporate the flour, then knead until a smooth dough forms. Wrap in cling wrap and let rest for about 2 hours.
- In a large pan, heat vegetable oil over low heat, then add the onions and peppers. Sauté until softened and fragrant. Add minced garlic and salt, then add the ground beef, cooking until browned. Stir in the tomato puree and spices, and cook for a few more minutes. Mix in the green onions and hard-boiled egg, and allow the mixture to cool.
- Roll out the rested dough on a floured surface into disks. Place a spoonful of filling in the center of each disk, fold over, and seal the edges tightly.
- Heat oil in a pot to about 350°F (175°C). Fry the empanadas until golden brown, about 3 minutes on each side.
- Serve with chimichurri sauce or salad.
Notes
For perfect empanadas, ensure the dough is well-kneaded and rested. Experiment with spices for added flavor.
- Prep Time: 120 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Argentine
Nutrition
- Serving Size: 1 empanada
- Calories: 275
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg
