1. Recipes

How to Make Argentinean-Inspired Beef Mini Empanadas - A Step-by-Step Guide

Empanadas are a popular dish in many Latin American countries, and each region has its own unique take on this delicious pastry. In Argentina, empanadas are a beloved traditional snack enjoyed by locals and visitors alike. With a flaky crust and a savory filling, Argentinean empanadas are a must-try for anyone looking to experience the country's culinary delights.

This recipe for Argentinean-inspired beef mini empanadas is a flavorful twist on the classic dish. The combination of grou...

Read more Snack recipes

Ingredients

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 medium red bell pepper, seeded and diced (Optional)
  • 1 tablespoon bottled minced garlic
  • ½ cup green olives, pitted and chopped
  • 1 teaspoon ground paprika, or to taste
  • 1 teaspoon ground cumin, or to taste
  • salt and ground black pepper to taste
  • 2 large hard-boiled eggs, coarsely chopped
  • 2 ¼ cups all-purpose flour
  • 1 ½ teaspoons salt
  • ½ cup cold butter, cut into 1/2-inch cubes
  • ⅓ cup very cold water
  • 1 large egg
  • 1 tablespoon distilled white vinegar

Information

  • Prep Time: 30 mins
  • Cook Time: 35 mins
  • Additional Time: 1 hr
  • Total Time: 2 hrs 5 mins
  • Servings: 6
  • Yield: 18 empanadas

  • Prepare filling: Cook ground beef, onion, bell pepper, and garlic in a large, nonstick skillet over medium to medium-high heat until vegetables are tender and beef is browned and crumbly, about 10 minutes. Add olives, paprika, cumin, salt, and pepper. Stir in chopped eggs.
  • Scrape mixture into a bowl. Cover and refrigerate until fully chilled, 1 to 2 hours; this ensures the dough will not be soggy when the empanadas are baked.
  • Prepare dough: Whisk flour and salt together in a medium bowl until combined. Cut in butter with a pastry blender until the mixture resembles coarse crumbs.
  • Whisk cold water, egg, and vinegar together in a small bowl. Pour into the dry ingredients and blend with a fork. Use your hands to finish blending the ingredients until they come together in a ball. Flatten the ball into a disc, wrap with plastic wrap, and refrigerate for 1 hour.
  • When you are ready to cook, preheat the oven to 350 degrees F (175 degrees C).
  • Roll the dough on a lightly floured surface. Use a 3-inch round cutter to cut circles, rerolling the scraps as necessary. I got about 18 circles.
  • Hold each circle in your hand and place a heaping tablespoon of filling in the center. Gently fold the ends over the top and press to seal all the way around. Reserve extra filling for another use.
  • Set empanadas on a baking sheet. Press around the sealed edges with a fork if desired.
  • Bake in the preheated oven until golden brown on the bottoms, about 18 minutes. Flip and bake until the other side is browned, about 5 more minutes.

    • Nutrition

    535 cal.

    • Total Fat: 32g
    • Saturated Fat: 15g
    • Cholesterol: 189mg
    • Sodium: 1051mg
    • Total Carbohydrate: 40g
    • Dietary Fiber: 2g
    • Total Sugars: 2g
    • Protein: 21g
    • Vitamin C: 27mg
    • Calcium: 48mg
    • Iron: 5mg
    • Potassium: 334mg

    Categories

    Appetizer recipes
    Finger food recipes
    Meat recipes
    Pastry recipes
    Argentine recipes