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Traditional Argentine empanadas are ideal for serving at parties and barbecues over the summer, and are surprisingly quick and easy to make. They can be made in with a variety of fillings so you can follow the original beef recipe, make a cheesy vegetarian option, or get more creative if you like and make them exactly how you want them. Below is our recipe for Traditional Argentine Empanadas with a minced beef filling.

 

Preparation Time: 30 Minutes

Cooking Time: 20 Minutes

Required Ingredients 

 

The Dough

The Filling

•   200grams of plain flour
•   1cm slice of unsalted butter
•   one medium egg
•   a splash of water

•   400g of minced meat (we used beef)
•   1 x large onion sliced
•   half a veg stock cube
•   handful of spring onion, finely sliced
•   2 x hard-boiled eggs, cubed
•   handful of pitted black olives, halved
•   cumin & hot paprika to taste  

Preparation & Cooking Method

 

Dough - This is possibly the simplest pastry to make by yourself, just mix the ingredients together thoroughly until you have a nice pliable ball of dough. You can use a food processor to mix if you wish, we used our hands, only out of preference so that we could feel how sticky the dough was - remember to add a dash of extra flour if it's too wet. The dough was then rolled into a ball, flattened slightly and then wrapped in grease proof paper and popped in the fridge for 30mins.


Tip: If you do not want to make your own dough, you can also use shop-bought puff pastry.

 

Filling - Start by sautéing the onions, crumble over the stock cube, add the meat and brown slightly. You don't want to brown the meat too much as it will continue to cook when you bake it in the over. Finally add the spices, olives and egg. Mix together, then bring off the heat and allow to cool.

 

Then, pre-heat the over to 200°C.

 

Roll out your dough into a thin layer, and cut circles roughly the size of a small saucer (if you want larger empanadas). Then take your filling and lay it in a pile in the middle, before folding the pastry over the filling, and crimping the edges with a fork. You can also wash them with egg yolk if you want, for a more golden finish. Once these are all prepared, put them on a baking tray and bake for 15-20 minutes, or until golden on top.

 

We hope that you enjoyed our recipe, if this has left you hungry for more why not
Explore our Pampa Tour of Argentina!