Empanadas Criollas (Argentine Beef Empanadas)
Local name: Empanadas criollas
In short: Baked half-moon pastries filled with seasoned beef, onion, olives and egg, folded with a braided edge and baked until golden. It takes about 1 h 40 min in total and makes 8 servings.
- Prep
- 1 h
- Cook
- 40 min
- Resting
- 30 min
- Total
- 1 h 40 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 560 kcal
Empanadas are served at almost every Argentine gathering, from birthday parties to football matches, and each province has its own style. This is the criolla, or traditional, beef version: a juicy filling of beef, plenty of onion, cumin, paprika, olives and hard-boiled egg inside a tender dough folded into a half-moon. The edge is sealed with a braided fold called a repulgue, which also helps cooks tell different fillings apart. Bake until golden, or fry for a crispier crust.
Instructions
- Mix the flour and salt in a bowl. Pour in the melted lard and warm water and stir, then knead for 5 minutes until smooth. Cover and rest for 30 minutes.
- Heat the oil in a large skillet over medium heat. Cook the onions for 12 to 15 minutes, stirring, until very soft and golden.
- Add the beef, breaking it up, and cook for 6 to 8 minutes until browned and cooked through (71°C/160°F). Stir in the paprika, cumin, chili flakes, salt and pepper and cook for 1 minute.
- Take the pan off the heat and stir in the green onions, olives, hard-boiled eggs and raisins, if using. Cool, then refrigerate for at least 1 hour. A cold filling is much easier to fold.
- Heat the oven to 220°C (425°F). Roll the dough 2 mm (1/16 in) thin on a floured surface and cut 12 cm (4 3/4 in) rounds, rerolling the scraps.
- Put about 2 tbsp of filling in the center of each round. Brush the edge with water, fold in half and press the edges together.
- Seal each empanada with a braided edge: fold the corner of the dough over itself, then keep folding along the curve to the other end.
- Set the empanadas on lined baking sheets, brush with beaten egg and bake for 20 to 25 minutes until deep golden. Cool for 5 minutes before eating.
Tips
- Chill the filling thoroughly. Warm filling melts the dough, makes it harder to seal and causes leaks in the oven.
- To fry, cook the empanadas in oil at 180°C (350°F) for 3 minutes per side until golden. The crust is crisper and bubblier than baked ones.
Questions and answers
Can I freeze empanadas?
Yes. Freeze them unbaked on a tray, then bag them for up to 3 months. Bake straight from frozen at 200°C (400°F) for 30 to 35 minutes.
How do you tell empanada fillings apart?
The shape of the braided edge, or repulgue, is the traditional marker. Cooks use different folds, so you can tell beef from chicken or cheese before you bite.
Should empanadas be baked or fried?
Both are traditional. Baking is common in home kitchens and bakeries, while frying is popular in some provinces and gives a crisper, flakier crust.
How long does it take to make Empanadas Criollas (Argentine Beef Empanadas)?
About 1 h 40 min in total: 1 h of preparation and 40 min of cooking.
How many calories are in Empanadas Criollas (Argentine Beef Empanadas)?
About 560 kcal per serving, with 24 g of protein, 58 g of carbohydrates and 25 g of fat. These values are estimates.
Nutrition per serving
| Calories | 560 kcal |
|---|---|
| Protein | 24 g |
| Carbohydrates | 58 g |
| Fat | 25 g |
| Fiber | 4 g |
| Sugar | 4 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
