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Argentine meat empanadas are golden half-moon pastries filled with spiced ground beef, green olives, raisins, and hard-boiled eggs, delivering a balance of savory, salty, and sweet flavors in every bite.
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In a saute; pan melt the shortening and add the chopped onions. Cook the onions until just before they begin to turn golden. Remove from the heat and stir in the sweet paprika, hot paprika, crushed red pepper flakes and salt to taste.
Spread the meat on a sieve and pour boiling water on it for partial cooking. Allow meat to cool. Place meat in a dish add salt to taste, cumin and vinegar. Mix and add the meat to the onion mixture. Mix well and place on a flat to dish to cool and harden.
Cut puff pastry dough into 10 round shells. Place a spoonful of the meat mixture on each round; add some of the raisins, olives and hard boiled egg. Avoid reaching the edges of the pastry with the filling because its oiliness will prevent good sealing. Slightly wet the edge of the pastry, fold in two and stick edges together. The shape should resemble that of a half-moon. You should have a 2/3 to 1/2 inch flat edge of pastry to work with. Seal by twisting edge, step by step, between thumb and index finger, making sure to add pressure before releasing the pinch and moving on to the next curl. Other sealing procedures like pinching without curling or using a fork to seal will not prevent juice leaks during baking, and empanadas must be juicy.
Preheat oven to 350 degrees F (180 degrees C). Place empanadas on a parchment paper lined baking sheet. Be sure to prick each empanada with a fork near the curl to allow steam to escape during baking. Glaze with egg for shine and bake until golden, about 20 to 30 minutes.
*NOTE: All options are your choice to taste to change up occasionally, even substuting the meat to others, ie chicken etc.
Written automatically by CookOS, not by the creator.
Store baked empanadas in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 10 minutes to restore crispness.
Written automatically by CookOS, not by the creator.
Yes, the recipe notes any meat works well—chicken, pork, or lamb are good options. Cut it into tiny pieces and blanch briefly in boiling water as directed.
Preheat to 350°F (180°C) and bake until golden, approximately 20 to 30 minutes.
Pricking near the curl allows steam to escape during baking, preventing the pastry from becoming soggy and ensuring even cooking.
Avoid spreading filling to the edges of the pastry rounds—the oil in puff pastry prevents proper sealing if filling reaches the edges. Wet the edges slightly before folding to ensure a tight seal.
Yes, assemble them and refrigerate on parchment until ready to bake, or freeze unbaked empanadas for later use.
