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Argentine empanadas are hand-crimped pastry pockets filled with seasoned ground beef, raisins, olives, and egg, baked until golden and served with fresh chimichurri sauce. This family recipe, passed down for 30 years, balances savory meat with sweet raisins and tangy sauce.
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Mince the beef.
In a medium-size frying pan, heat olive oil.
Add the onion, bell pepper; Saute over medium heat until the onion starts to turn golden.
Add the meat.
Season to taste with salt, red pepper, and paprika.
Saute, stirring occasionally, until the beef is browned on all sides.
Remove from heat; Mix in the egg, raisins, olives, and green onions. Allow to cool to room temperature.
While the beef filling cools, pour the flour on a smooth surface, forming a mound.
Using the back of a spoon, make a depression in the center.
Add shortening in the depression. Mix and knead the ingredients until fully mixed.
Dissolve the1/2 Tablespoon salt in warm water.
Gradually incorporate this liquid into the dough, kneading 10-15 minutes until it becomes smooth and elastic.
Make balls of dough about the size of a golf ball.
On the floured surface, roll out each ball of dough into a 10-cm-diameter circle.
Flour your hands. Hold the dough circle in one hand and place1 tbsp of the filling in the center. Press and crimp the edges together to secure the filling within.
Preheat oven to 450 degrees.
Spray baking sheet with non-stick spray.
Arrange the empanadas on the sheet and bake until the pastry is golden brown, approximately 10 minutes.
Serve with chimichurri sauce (see below).
DIRECTIONS FOR CHIMICHURRI SAUCE: (2-1/2 cups).
Roughly chop the tomato, bell pepper, and onions.
Place the vegetable in a blender.
Add the garlic cloves, olive oil, vinegar, and parsley.
Season to taste with salt and pepper.
Blend until all ingredients are well mixed.
Transfer to a non-metal container. Cover and refrigerate.
Written automatically by CookOS, not by the creator.
Store baked empanadas in an airtight container in the refrigerator up to 4 days; reheat at 350°F for 8–10 minutes. Unbaked empanadas freeze up to 3 months and can be baked directly from frozen at 450°F for 12–15 minutes.
blender (for chimichurri sauce) · baking sheet · non-stick spray
Written automatically by CookOS, not by the creator.
Yes, prepare the dough through step 13 (golf ball stage), wrap tightly, and refrigerate up to 24 hours. Let it come to room temperature before rolling and filling.
Yes, arrange filled empanadas on a baking sheet, freeze until solid, then transfer to freezer bags for up to 3 months. Bake from frozen at 450°F for 12–15 minutes until golden.
Ground beef, chuck, or sirloin work well; the key is mincing finely and browning thoroughly to develop flavor.
Make it up to 1 day ahead and refrigerate in a non-metal container to allow flavors to meld, as stated in the recipe.
Bake at 450°F for approximately 10 minutes until the pastry is golden brown on top.
