Argentinian Beef Empanadas are a favorite snack in Argentina, filled with savory beef, onions, and spices. These hand-held pastries are perfect for on-the-go meals or as an appetizer at gatherings. They pair wonderfully with Argentine grilled provolone, creating a balance of creamy and savory flavors. Often enjoyed with a side of authentic chimichurri, these empanadas are a staple in Argentine cuisine, showcasing the country’s love for bold, hearty flavors and simple, quality ingredients.
During our trip to Argentina, Laurel and I couldn’t resist trying the famous Argentinian Beef Empanadas. These beautifully crafted pastries were a sight to behold, with their golden, flaky crusts encasing a flavorful filling. Each empanada was perfectly shaped, with neatly crimped edges that hinted at the care and precision that went into their preparation. The rich aroma of the beef inside was mouth-watering, making it hard to wait before diving in.
Reflecting on the experience, the Argentinian Beef Empanadas stood out as a highlight of our culinary exploration. The combination of the tender beef filling and the crisp, golden pastry was simply irresistible. This dish, much like the Argentinian red king prawns with garlic chilli butter dish, captured the essence of Argentina’s rich culinary traditions. Both dishes left a lasting impression on us, each representing the unique and diverse flavours that Argentina has to offer.
Ingredients For the Argentinian Beef Empanadas Recipe
Ground Beef
Onion
Red Bell Pepper
Garlic
Olive Oil
Ground Cumin
Paprika
Dried Oregano
Cayenne Pepper
Salt
Black Pepper
Green Olives
Eggs
Cooking Instructions For the Argentinian Beef Empanadas
- In a large bowl, whisk together flour, salt, and baking powder. Cut in the vegetable shortening and chilled butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Beat the egg in a small bowl and add to the flour mixture. Stir until the dough comes together. Add water, 1 tablespoon at a time, until the dough forms a ball. Divide the dough into 8 equal portions and shape into disks. Wrap in plastic and refrigerate for 30 minutes.
- In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, breaking up any clumps with a spoon. Add the onion, red bell pepper, and garlic and cook until the vegetables are soft.
- Add the cumin, paprika, oregano, cayenne pepper, salt, and black pepper to the skillet and stir to combine. Cook for 1-2 minutes, then remove from heat and let cool. Stir in the chopped olives and hard-boiled eggs.
- Preheat the oven to 375°F. On a floured surface, roll out each disk of dough into a circle about 1/8 inch thick. Spoon about
- 1/4 cup of the filling onto one half of the dough circle. Fold the other half of the dough over the filling and press the edges together to seal.
- Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg and bake for 20-25 minutes, or until golden brown.
5 Reasons to Love Argentinian Beef Empanadas
1. Rich Grilling Tradition
Reason: The art of grilling, or asado, is deeply ingrained in Argentinian culture. The emphasis on high-quality beef and simple seasoning lets the natural flavors shine, making each bite satisfying.
2. Diverse Flavors
Reason: Argentinian cuisine offers a wide variety of flavors, from the tangy chimichurri sauce to the sweet richness of dulce de leche. This diversity means there’s always something new and exciting to taste.
3. Family Atmosphere
Reason: Every dish in Argentina tells a story, reflecting the country’s history and cultural influences. Whether it’s a traditional empanada or a comforting bowl of locro, each meal connects you to the country’s vibrant heritage.
4. Fresh, Local Ingredients
Reason: Argentinian food emphasizes fresh, local ingredients, from the beef to the vegetables used in salads. This focus on quality ensures that each dish is flavorful and nourishing.
5. Community and Family
Reason: Meals in Argentina are more than just about food; they are a way to bring people together. The communal experience of sharing an asado or a family dinner creates strong bonds and lasting memories.
10 Tips for Cooking Argentinian Recipes
1. Select the Best Beef Cuts
Tip: Choose cuts like ribeye, sirloin, or flank for traditional Argentinian dishes. Look for well-marbled meat for optimal flavor.
Why: The quality of the beef is crucial in Argentinian cuisine, where grilling (asado) is central. Well-marbled meat ensures tenderness and juiciness.
2. Use Hardwood Charcoal for Grilling
Tip: Opt for hardwood charcoal instead of briquettes when grilling. It burns hotter and imparts a smoky flavor to the meat.
Why: The type of charcoal used can significantly affect the taste of grilled dishes, a key element in Argentinian cooking.
3. Marinate with Simple Ingredients
Tip: Use basic marinades of olive oil, garlic, lemon, and fresh herbs for meats. Avoid overpowering the natural flavor of the meat.
Why: Argentinian cuisine values the natural taste of ingredients. Simple marinades enhance the flavor without overwhelming it.
4. Cook Empanadas with a Golden Crust
Tip: Brush empanadas with an egg wash before baking to achieve a golden, crispy crust.
Why: A golden crust not only improves the texture but also adds an appealing visual aspect, making the empanadas more appetizing.
5. Serve Chimichurri as a Condiment
Tip: Prepare chimichurri using fresh parsley, garlic, oregano, vinegar, and olive oil. Serve it alongside grilled meats.
Why: Chimichurri is a staple in Argentinian cuisine, complementing the rich flavors of grilled meats with its tangy and herbaceous profile.
6. Cook Milanesa to a Crispy Perfection
Tip: Fry breaded beef or chicken cutlets in hot oil until golden brown. Drain on paper towels to remove excess oil.
Why: The crispiness of Milanesa is key to its appeal. Proper frying ensures a crunchy exterior while keeping the meat tender inside.
7. Prepare Locro for a Hearty Meal
Tip: Slow-cook a mix of corn, beans, pork, and chorizo for several hours. Season with paprika, cumin, and bay leaves.
Why: Locro is a traditional stew enjoyed during national celebrations, and its long cooking time allows the flavors to meld together, creating a rich and hearty dish.
8. Use Fresh Ingredients for Salads
Tip: Include fresh tomatoes, lettuce, onions, and boiled eggs in salads. Dress with olive oil, vinegar, and salt.
Why: Fresh ingredients are essential in Argentinian salads, providing a crisp and refreshing contrast to heavier meat dishes.
9. Achieve the Perfect Dulce de Leche Consistency
Tip: Cook sweetened condensed milk slowly, stirring frequently until it thickens and turns a caramel color.
Why: Dulce de leche is a beloved dessert component in Argentina. Its smooth, rich texture enhances pastries and sweets like alfajores.
10. Serve Wine to Complement the Meal
Tip: Pair Argentinian dishes with Malbec wine, known for its deep flavor and smooth finish.
Why: Wine is a vital part of Argentinian dining culture. A well-chosen wine enhances the dining experience by complementing the flavors of the food.
5 FAQ For the Argentinian Beef Empanadas Recipes
Q: What makes the Argentinian Beef Empanadas recipe unique?
A: The Argentinian Beef Empanadas recipe is unique because it typically uses a savory filling of ground beef mixed with spices, onions, and sometimes olives or boiled eggs, all encased in a flaky pastry. This combination gives the Argentinian Beef Empanadas recipe its distinct flavor and texture.
Q: Can I freeze the Argentinian Beef Empanadas recipe for later use?
A: Yes, the Argentinian Beef Empanadas recipe is perfect for freezing. You can prepare the empanadas, freeze them before baking, and then bake them directly from frozen when needed, making the Argentinian Beef Empanadas recipe a convenient option for quick meals.
Q: How do I prevent the pastry from becoming soggy in the Argentinian Beef Empanadas recipe?
A: To prevent the pastry from becoming soggy in the Argentinian Beef Empanadas recipe, ensure that the filling is not too wet. Allow the beef mixture to cool slightly before filling the pastry, and avoid overfilling. This helps maintain the flaky texture of the Argentinian Beef Empanadas recipe.
Q: What side dishes pair well with the Argentinian Beef Empanadas recipe?
A: The Argentinian Beef Empanadas recipe pairs well with side dishes like chimichurri sauce, a fresh salad, or roasted vegetables. These sides complement the rich and savory flavors of the Argentinian Beef Empanadas recipe.
Q: Can I make the Argentinian Beef Empanadas recipe with a different type of meat?
A: Yes, while the traditional Argentinian Beef Empanadas recipe uses beef, you can substitute with other meats like chicken or lamb. However, using beef is recommended to maintain the authentic taste of the Argentinian Beef Empanadas recipe.
Argentinian Beef Empanadas Recipe
Equipment
- large bowl
- Pastry blender or fingers for cutting in butter and shortening
- Plastic wrap for chilling dough
- Rolling pin for rolling out dough
- Skillet for cooking filling
- Wooden spoon for stirring filling
- Baking sheet lined with parchment paper for baking empanadas
- Brush for brushing beaten egg on top of empanadas
Ingredients
For the Dough:
- 3 cups all-purpose flour
- 1 tsp salt
- ¼ tsp baking powder
- ¼ cup vegetable shortening
- ¼ cup unsalted butter, chilled and cut into small pieces
- 1 large egg
- ½ to ¾ cup water
For the Filling:
- 1 pound ground beef
- 1 large onion, finely chopped
- 1 red bell pepper, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp ground cumin
- 1 tbsp paprika
- ½ tsp dried oregano
- ¼ tsp cayenne pepper
- Salt and freshly ground black pepper to taste
- ¼ cup green olives, chopped
- 2 hard-boiled eggs, chopped
Instructions
- In a large bowl, whisk together flour, salt, and baking powder. Cut in the vegetable shortening and chilled butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Beat the egg in a small bowl and add to the flour mixture. Stir until the dough comes together. Add water, 1 tablespoon at a time, until the dough forms a ball. Divide the dough into 8 equal portions and shape into disks. Wrap in plastic and refrigerate for 30 minutes.
- In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, breaking up any clumps with a spoon. Add the onion, red bell pepper, and garlic and cook until the vegetables are soft.
- Add the cumin, paprika, oregano, cayenne pepper, salt, and black pepper to the skillet and stir to combine. Cook for 1-2 minutes, then remove from heat and let cool. Stir in the chopped olives and hard-boiled eggs.
- Preheat the oven to 375°F. On a floured surface, roll out each disk of dough into a circle about 1/8 inch thick. Spoon about 1/4 cup of the filling onto one half of the dough circle. Fold the other half of the dough over the filling and press the edges together to seal.
- Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg and bake for 20-25 minutes, or until golden brown.
1 comment
Loved these, ate them all the time on our trip.
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