Empanadas mendocinas {Argentine beef empanadas}
User Reviews
4.7
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Prep Time
1 hr
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Cook Time
25 mins
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Total Time
1 hr 25 mins
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Servings
20 medium empanadas or ~30 small empanadas
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Cuisine
South American
Empanadas mendocinas {Argentine beef empanadas}
Description
Empanadas mendocinas are a traditional Argentine beef pastry characterized by a hand-made dough and a distinctive picadillo filling. The dough consists of flour, lard or butter, egg yolk, warm milk, and salt, mixed and rolled into thin rounds to create a tender yet slightly flaky wrapper. The filling is prepared by sautéing onions in lard or butter until soft, then adding ground beef seasoned with smoked paprika, chili powder, cumin, oregano, salt, and pepper. The meat cooks until browned and flavorful.
Additional texture and flavor come from hard boiled egg slices and green olives folded into the filling, offering a pleasant contrast to the spiced beef. Once filled and sealed, the empanadas can be baked or fried depending on preference (though specific baking instructions are not provided in the input). They work well as snacks, appetizers, or part of a larger meal spread.
The dough discs can be made ahead and refrigerated or frozen until assembling. The filling is chilled before use to ease handling and maintain shape. These empanadas capture a balance of smoky, savory, slightly spicy beef with rich accents from the eggs and olives and a tender pastry exterior.
Ingredients
Dough for empanadas mendocinas – makes about 20 medium or 30 small empanadas:
- 3 cups flour
- 1 egg yolk
- ½ cup lard or butter or mix of both (grasa
- ¾ to 1 cup milk warm
- ½ tsp salt
Beef picadillo filling
- 1 lb ground beef
- 2 onion diced, about 3 cups, white
- 1/2 cup lard or butter
- 2 tbs smoked paprika
- 2 tsp chili powder adjust to taste, or any ground hot pepper
- 1 tbs oregano fresh, finely chopped
- ½ tbs cumin ground
- 1 green onion finely chopped, bunch
- 3 egg sliced, hard boiled
- ¼ cup green olives sliced
- salt to taste
- black pepper to taste
- 1 egg white and yolk separated and lightly whisked
Dipping sauce options:
- chimichurri sauce classic
- chimichurri sauce balsamic variant
- chimichurri sauce quick variant
- aji criollo sauce
- tree tomato hot sauce
Instructions
Empanada dough
- Mix the flour and salt in a food processor, pulse until well combined.
- Add the lard or butter, blend well.
- Add the egg yolk and the milk in small amounts, pulse until small dough clumps start to form.
- Make a couple of balls, flatten into disks and chill in the refrigerator for about 30 minutes.
- On a lightly floured surface roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate).
- Use the empanada discs immediately or store in the refrigerator or freezer until ready to use.
Beef picadillo filling and empanada assembly:
- Combine the ground beef, paprika, red pepper, cumin, salt and pepper in a large bowl, mix all the ingredients together and chill until ready to use.
- Melt the lard in a large frying pan or sauté pan, add the onions and salt, cook until the onions are soft, about 8 minutes.
- Add the meat mixture to the onions and cook on medium heat until the meat is done, stir frequently.
- Let the meat mixture or picadillo cool down, and then mix in the chopped green onions and chopped oregano.
- To assemble the empanadas add a spoonful of the meat mixture on the center of each empanada disc, add a slice of egg and sliced olive.
- Brush the edges of the empanada discs with the egg whites, you can also use water but the egg white is a good natural “glue” that helps seal the empanada.
- Fold the empanada discs and seal the edges gently with your fingers, twist and fold the edges of the empanadas with your fingers, as a final step use a fork to press down and finish sealing the empanadas.
- Lightly brush the top of the empanadas with the egg yolk; this will give them a nice golden glow when they bake.
- Let the empanadas rest in the fridge for about 30 minutes or until ready to bake.
- Pre-heat the oven to 400 F and bake for about 20-25 minutes, until golden on top.
- Serve warm with chimichurri sauce or other dipping sauces.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20medium empanadas or ~30 small empanadas
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1g |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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