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Argentine empanadas are hand-folded pastries with a lard-based dough and a complex beef filling featuring potatoes, raisins, olives, and warm spices. Their hallmark is the balance of savory meat, sweet raisins, and briny olives in every bite.
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For the dough: Heat 1 cup water and lard together in a medium saucepan over medium heat until the liquid is warm and the lard has melted. Meanwhile, mix together flour and salt in a large mixing bowl. Make a well in the center of the flour. Put paprika in well, then add a little of the warm liquid and stir with your fingertips to make a wet paste. Pour in remaining liquid while using your hand to work the flour into the liquid. Continue to work dry ingredients into wet ingredients with your hands to form a wet, oily dough. Wrap dough in plastic and refrigerate until dough is chilled, about 2 hours.
For the filling: Heat oil in a large skillet over medium heat. Add onions, bell peppers, bouillon cube, paprika, red pepper flakes, white pepper, and cumin, and cook until onions are soft, about 7 minutes. Add beef, season to taste with salt, and cook, stirring, until meat is browned, about 5 minutes. Transfer filling to a large bowl and set aside to cool. Once filling has cooled, add potatoes, raisins, olives, scallions, and egg. Adjust seasonings. Cover with plastic wrap and set aside.
Preheat oven to 400°. Tear off pieces of dough and, with your hands, roll into about 12 golf-size balls. Using a rolling pin, roll out dough balls on a lightly floured surface into 5'' circles. To assemble empanadas, place about 3 tbsp. of filling in the center of each dough circle. Fold over and press the edges firmly to seal, starting from the middle and working out to the edges. Curve the ends of the empanada to form a crescent. To make the ''rope'' around edge, pinch 1⁄2'' of one corner edge between your thumb and index finger and fold edge over onto itself. Pinch and pull another 1⁄2'' of the edge and fold again, making a rough triangle over the first fold. Repeat this folding around edge, pressing each fold tight. Place empanadas on a cookie sheet and bake until golden brown, 15-20 minutes.
Written automatically by CookOS, not by the creator.
Store cooled empanadas in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month. Reheat in a 350° oven for 10–15 minutes until warmed through.
rolling pin · large skillet · baking sheet
Written automatically by CookOS, not by the creator.
Yes. Assemble and freeze empanadas on a baking sheet, then bake directly from frozen at 400° until golden, adding 5–10 minutes to the baking time.
Lard creates a flaky, tender crust. You can substitute with shortening or butter, though lard is traditional and produces the best texture.
Cook the beef until browned (about 5 minutes after adding it to the pan), then let the entire filling cool before assembling to ensure even cooking in the oven.
They add sweetness, brininess, and complexity—this is typical of Argentine empanadas and balances the savory beef and spices.
Press the edges firmly starting from the middle and working outward, and curve the ends into a crescent. Don't overfill—use about 3 tablespoons of filling per circle.
