Easy Beef Empanada Recipe from Argentina

Name: Easy Beef Empanada Recipe from Argentina
Prep time: 50 min
Cook time: 30 min
Yield: 30 serving
Ingredients: 1 cup boiling water; 6 tbsp unsalted butter; 1 tsp salt; 3 ¾ cup all-purpose flour; 2 tbsp vegetable oil; 3 small yellow onions; ½ red bell pepper; ½ green bell pepper; 1 clove garlic; ½ tsp salt; ¼ tsp Fresh Ground Black Pepper to Taste (Use code FF20 for 20% off); 1 lb ground beef; ½ cup tomato puree; 3 tsp sweet paprika; ⅛ - ¼ tsp chili powder; 1 tbsp dry oregano; 2 tsp dried garlic; 2 tsp dried parsley; 1 tsp sugar; 4 green onions; 1 hard boiled egg

User Reviews

4.0

3 reviews

Good

Prep Time
50 mins
Cook Time
50 mins
Servings
30
Calories
174 kcal
Course
Main Course, Breakfast, Appetizer, Snacks
Cuisine
Argentinian

Easy Beef Empanada Recipe from Argentina

Dominic Levy

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Empanadas are fried pockets of dough filled with meat, vegetables and spices. They are popular all around the world and once you’ve mastered making them at home you will understand why!

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Ingredients

Servings

Dough Ingredients

1 cup boiling water + 2 tbsp, tip: Boil 3 cups of water, then carefully pour 1 cup + 2 tbsp of it into your mixing bowl
6 tbsp unsalted butter cut into cubes (cold or softened)
1 tsp salt
3 ¾ cup all-purpose flour

Filling Ingredients

2 tbsp vegetable oil
3 small yellow onions diced
½ red bell pepper diced
½ green bell pepper diced
1 clove garlic minced
½ tsp salt
¼ tsp Fresh Ground Black Pepper to Taste (Use code FF20 for 20% off)
1 lb ground beef
½ cup tomato puree
3 tsp sweet paprika
⅛ - ¼ tsp chili powder
1 tbsp dry oregano
2 tsp dried garlic can sub 1 tsp garlic powder
2 tsp dried parsley
1 tsp sugar
4 green onions chopped (only the green parts)
1 hard boiled egg chopped

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Instructions

Dough Instructions
In a medium mixing bowl, add the 1 cup + 2 tbsp boiling water. Then add the 6 tbsp butter and 1 tsp salt into the boiling water and stir until the butter melts completely and the salt dissolves.
Add 3 ¾ cup flour into the bowl and use your hands to knead until the dough comes together in a shaggy but cohesive ball.
Turn the dough out onto a floured countertop and continue to knead for about 5 minutes, until you have a smooth, soft dough that is not sticky (if your dough is sticky, knead another 1 tablespoon of flour into it at a time).
Wrap the dough in cling wrap and allow it to rest at room temperature for at least 2 hours.
Filling Instructions
In a large pan, add 2 tbsp oil over low heat until warmed through. Then add the 3 diced yellow onions, ½ diced red pepper, and ½ diced green pepper. Saute for a few minutes until they are halfway softened.
Add the clove of garlic and ½ tsp salt. Cook until softened and the onions are transparent.
Turn the heat to medium and add 1 lb ground beef. Continue to stir the ground beef until browned.
Once browned, add the ½ cup tomato puree. Season with the spices (3 tsp paprika, ¼ tsp chili powder, 1 tbsp oregano, 2 tsp dried garlic, 2 tsp dried parsley, and 1 tsp sugar.
Cover partially and continue cooking for 2-3 minutes, stirring occasionally.
Remove the meat mixture from the heat and add the 4 green onions and 1 hard boiled egg and mix well.
Chill the filling completely, then begin to fill the empanadas.

Assembly Instructions

Form the empanada dough into portions the size of golf balls. Roll each ball out into a thin disk.
Place about 1 heaping tbsp of filling in the center of the dough ball. Fold one half of the dough over and pinch the edges together to hold the empanada together. Crimp the edges shut tight with a fork. For a fancier finish, pinch and twist little portions of the edge down to form a braided appearance.
Add vegetable oil into a large pot and heat it to 350 degrees Fahrenheit. Once warmed, add the empanadas into the oil and fry for about 3 minutes, until the outside is brown and crispy. Eat and enjoy!

Notes

Copyright The Foreign Fork. For educational or personal use only.
Bell Peppers: Red and green, but feel free to use any color.
Ground Beef: I use 80% lean ground beef, but you can use your preference. You can also substitute ground turkey for an untraditional but healthier alternative.
Garlic: Use fresh garlic for the best taste.
Sweet Paprika:
Dried Garlic: You can substitute garlic powder
Sugar: Granulated Sugar
Hard-Boiled Egg: This is a great opportunity to use up a leftover hard-boiled egg
You can premake empanada dough and the beef filling and keep it in the refrigerator or freezer until ready to use.
Empanadas can be filled with just about any filling you enjoy. Try them with savory ingredients like ham and cheese, potatoes, eggs and sausage, shredded chicken, or a sweet filling like nuts, brown sugar, fruit, or your favorite pie filling. What different fillings you decide to try next is up to your personal preference!
If your empanadas are not staying sealed very well, try using just a little beaten egg along the edge of the pockets when sealing. You can also refrigerate your pockets for about 15 minutes before frying.

Nutrition Information

Show Details

Serving 1serving Calories 174kcal (9%) Carbohydrates 14g (5%) Protein 7g (14%) Fat 10g (15%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.5g Cholesterol 34mg (11%) Sodium 142mg (6%) Potassium 158mg (5%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 291IU (6%) Vitamin C 6mg (7%) Calcium 18mg (2%) Iron 2mg (11%)

Nutrition Facts

Serving: 30Serving

Amount Per Serving

Calories 174 kcal

% Daily Value*

Serving	1serving
Calories	174kcal	9%
Carbohydrates	14g	5%
Protein	7g	14%
Fat	10g	15%
Saturated Fat	4g	20%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Trans Fat	0.5g	25%
Cholesterol	34mg	11%
Sodium	142mg	6%
Potassium	158mg	3%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	291IU	6%
Vitamin C	6mg	7%
Calcium	18mg	2%
Iron	2mg	11%