Easy Beef Empanada Recipe from Argentina
User Reviews
4
2 reviews
Good
-
Prep Time
50 mins
-
Cook Time
30 mins
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Servings
30
-
Calories
174 kcal
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Course
Main Course, Breakfast, Appetizer, Snacks
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Cuisine
Argentinian
Easy Beef Empanada Recipe from Argentina
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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
Dough Ingredients
- 1 cup water + 2 tbsp, tip: Boil 3 cups of water, then carefully pour 1 cup + 2 tbsp of it into your mixing bowl, boiling
- 6 tbsp butter cut into cubes (cold or softened, unsalted
- 1 tsp salt
- 3 ¾ cup all-purpose flour
Filling Ingredients
- 2 tbsp vegetable oil
- 3 small onion diced, yellow
- ½ red bell pepper diced
- ½ green bell pepper diced
- 1 clove garlic minced
- ½ tsp salt
- ¼ tsp black pepper fresh ground, to taste
- 1 lb ground beef
- ½ cup tomato puree
- 3 tsp paprika sweet
- ⅛ - ¼ tsp chili powder
- 1 tbsp oregano dry
- 2 tsp garlic can sub 1 tsp garlic powder, dried
- 2 tsp parsley dried
- 1 tsp sugar
- 4 green onions chopped (only the green parts)
- 1 egg chopped, hard boiled
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4
2 reviews
Good
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