How to Make Authentic Argentinian Beef Empanadas
Making empanadas is easier than you think!
Meat-stuffed Argentinian empanadas are a necessity in the South American Cuisine. They’re eaten during holidays, at picnics, and around the campfire. This Argentinian empanada recipe is a family recipe, but the key ingredients of raisins and boiled eggs are a staple in every empanada.
There are several types of empanadas throughout Latin America, and this is just one recipe among hundreds of others that reflect that diversity.
- Prep Time:30 mins
- Cook Time:45 mins
- Total Time:1 hr 15 mins
- 1 cup chopepd onions
- 1 lb ground beef
- 1 cup chopped red pepper
- 1 pinch salt
- 1 pinch oregano
- Pre-packaged empanada dough
- 1 cup diced boiled eggs
- Egg wash
- 1 pinch paprika
- 1/4 cup olives
- 1 cup raisins
- 4 tablespoons olive oil
- 1 cup tomatoe sauce
- 1 pinch sugar
- Corn oil
Preheat the oven to 350ºF. Start by sautéing the onions, red peppers, and the ground beef with olive oil. Then let the meat simmer on medium heat for 10 minutes.
After your meat browns, add the tomato sauce, salt, paprika, oregano, and raisins. After you add all of your ingredients and mix thoroughly, put the mixture in the fridge to cool for about two hours.
Once your filling is cooled, add the hard boiled eggs and the olives. After you add those ingredients, make sure to mix.
Take one empanada and lay it flat on the surface. Make sure there are no bubbles. Then take half a spoonful and place the filling slightly off center in the direction you will fold.
Before you fold, wet your fingers and paint it along half of the outer edge, again on the side on where it will be folded.
When you fold over, first make sure that the sides line up evenly and pat it down. Once you do that, you can either cheat and use an empanada presser for clean lines. If you don’t have a presser, you can use a fork or do the old-fashion way of rolling the dough and then pinch the dough and then press it downwards.
After all of your empanadas have been sealed properly, place them on an oiled pan evenly in rows where they don’t touch. Then take the egg wash and gently paint each empanada so it will have that nice gold touch.
If you want to be extra authentic, sprinkle some sugar, preferably brown, and then pop the empanadas in the oven for 40 minutes or until they are a nice golden brown.