Classic Argentinian Empanadas
The empanada is one of South America's best-known and most beloved dishes, especially in Argentina. Introduced by Spanish colonizers, these filled pastries eventually became a national dish, and each province boasts its own version. The classic empanada filling consists of ground beef, hard-boiled eggs, and olives – together, these create the empanada's characteristic flavor. Technically, it is important that the dough be crumbly yet moldable, and not break during filling. Always let the meat filling cool before placing it in the dough, thus avoiding soggy dough and ensuring the right consistency. The spices, especially ground cumin and Hungarian Sweet Paprika, authentically represent Argentinian flavors. The kitchen fills with the baking aroma of empanadas – a golden, crispy pastry encasing a burst of flavor, perfect for any occasion: a family dinner, a party, or a relaxed weekend lunch. Empanadas can also be made ahead of time and then freshly baked before serving.
Ingredients for this recipe
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Preparation Steps
1
Prepare the dough: Combine the flour and salt, then add the melted butter or lard. Gradually add the water while kneading until you get a smooth dough. Wrap in plastic wrap and refrigerate for 30 minutes.
2
For the filling, finely chop the onions and garlic, then sauté them in olive oil in a skillet. Add the ground beef, season with salt, pepper, Hungarian Sweet Paprika, and ground cumin. Cook until the meat is fully browned.
3
Chop the hard-boiled eggs and olives into small pieces, then stir them into the cooked meat mixture. Let the filling cool completely before filling the dough; this prevents it from becoming soggy.
4
Remove the chilled dough, roll it out to about 3 mm thick, and cut out circles with a diameter of 10–12 cm (4-5 inches). Place 1-2 tablespoons of filling in the center of each circle.
5
Fold the dough in half to form a half-moon shape, then press the edges together with a fork or fold them over with a twisted pattern to prevent them from opening during baking.
6
Place the filled empanadas on a baking sheet lined with parchment paper. Brush the tops with a little beaten egg (optional) to give them a nice shine.
7
Bake in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until golden brown. Baking time may vary depending on the thickness of the dough – do not overbake, or they will become dry.
8
Let them cool slightly, then serve warm with fresh salad or a dipping sauce. They are best enjoyed warm!
