Crispy Argentine Empanadas
These Crispy Argentine Empanadas are filled with a savory beef mixture, featuring a perfectly flaky crust that cracks just right when you take a bite.
Ingredients
Dough Ingredients
- 2 ½ cups all-purpose flour measure correctly
- ½ teaspoon salt adds flavor
- ½ cup unsalted butter, cold and cubed chill for best results
- ⅓ to ½ cup cold water add slowly as needed
- 1 large egg (for brushing, optional) for a golden finish
Filling Ingredients
- 1 pound ground beef, lean
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 small red bell pepper, diced
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ¼ teaspoon chili flakes adjust to taste
- 2 tablespoons tomato paste
- ¼ cup beef broth or water
- 2 hard-boiled eggs, chopped
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped
- Optional extras: green olives sliced, raisins, shredded cheese (mozzarella or queso fresco)
Instructions
Make the Dough
- In a large bowl, whisk together flour and salt.
- Add cold cubed butter and rub into flour until mixture resembles coarse crumbs.
- Slowly add ⅓ cup cold water, mixing gently until dough comes together.
- Add more water if needed. Form dough into a ball, wrap in plastic, and chill for at least 30 minutes.
Prepare the Filling
- Heat a skillet over medium heat with a splash of oil.
- Sauté onion, garlic, and red bell pepper until soft, about 5 minutes.
- Add ground beef and cook until browned, about 8 minutes.
- Stir in smoked paprika, cumin, chili flakes, and tomato paste.
- Pour in beef broth and simmer until thickened, about 5 minutes.
- Remove from heat, season with salt and pepper, then stir in chopped hard-boiled eggs and parsley. Let cool completely.
Roll Out the Dough
- On a floured surface, roll chilled dough to about ⅛-inch thickness.
- Cut circles about 5-6 inches in diameter using a cutter or bowl.
Assemble the Empanadas
- Place about 2 tablespoons of filling in the center of each dough circle.
- Add optional extras if desired.
- Fold dough over to form a half-moon shape. Press edges gently and crimp with a fork to seal.
- Place on parchment-lined baking sheet.
Apply Egg Wash and Bake
- Beat the egg and brush over empanadas for a golden finish.
- Preheat oven to 400°F (200°C).
- Bake for 20-25 minutes until crust is crisp and golden.
- If browning too fast, cover loosely with foil for last 5-10 minutes.
Notes
Chill the dough longer if it feels sad. Let the filling cool to prevent soggy empanadas. Use a thicker binder if necessary to prevent moisture.