Empanadas de CarneArgentine Beef Turnovers
Empanadas de Carne are Argentine hand pies with regional variations in dough, seasoning, and filling. This baked version contains beef, onion, olives, and hard-boiled egg.
Prep
1h
Cook
25m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Dough
- 500gAll-Purpose Flour
- 120gUnsalted Butter (cold)
- 220mlWater
- 6gSalt
Filling
- 30mlVegetable Oil
- 200gYellow Onion (finely chopped)
- 10gGarlic (finely chopped)
- 500gGround Beef
- 4gPaprika
- 2gCumin Powder
- 2gBlack Pepper
- 4gSalt
- 80gGreen Olive (chopped)
- 2pcsEgg (hard-boiled and chopped)
Egg Wash
- 1pcsEgg (beaten)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Mix the all-purpose flour and salt in a bowl. Rub in the unsalted butter until the mixture looks sandy, then stir in the water and knead until smooth. Cover and let the dough rest.
- 02
Heat the vegetable oil in a skillet over medium heat. Cook the yellow onion until soft, then add the garlic and cook briefly.
- 03
Add the ground beef, paprika, cumin powder, and black pepper. Cook, breaking up the meat, until the ground beef reaches 71°C (160°F) and the mixture is no longer wet.
- 04
Let the filling cool, then fold in the green olive and the chopped eggs.
- 05
Preheat the oven to 200°C (400°F). Roll the dough and cut it into rounds. Place some filling on each round, fold over, and press the edges closed.
- 06
Brush the tops with the beaten eggs.
- 07
Bake until the turnovers are golden brown and crisp.
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