Bring the taste of Argentina to your table with these empanadas. This empanada recipe is perfect for a main meal like lunch and dinner. You can also have it as a snack or an appetizer for a party.
The flavorful rich beef filling paired with the texture of the flaky golden brown crust will keep you coming back. And it might become your next go to comfort food.
Empanadas can be fried if you want the extra flavor and a crispier outside crust. However, these ones are baked because it is healthier with less fatty oils. And honestly baking requires less work. Just leave them in the oven with right settings and they are good to go.
Empanadas in general can look intimating to make but it’s very easy and anyone can make it, you can too. Let’s turn these ingredients into a delicious empanadas.
- 2 tbsp olive oil
- 2 cups white onions diced
- Salt to taste
- 1 small red pepper diced
- 1 small green pepper diced
- 1 tsp red chili flake
- ½ tbsp cumin powder
- ½ tbsp paprika
- ¼ cup broth
- 250 grams ground beef
- Salt and black pepper to taste
- ¼ cup spring onions sliced
- 2 tbsp green olives chopped
- 2 boiled eggs chopped
- ¼ cup fresh parsley chopped
- 350 grams empanada dough store-bought
- Egg wash
- Sauté onions in olive oil over medium heat. Season it with salt.
- Add the green and red peppers and cook until they are soft.
- Add all the spices and cook for a minute until they are fragrant.
- Stir in the broth and cook for 2 minutes.
- Add now the beef and cook until they are brown and cooked through. Season with salt and black pepper. Let it cool.
- Now, add spring onions and olives to the beef, Mix until well combined. Refrigerate the beef mixture for 30 minutes.
- Preheat the oven to 350°F.
- Prepare the empanada dough by laying it flat on the kitchen top or baking mat. Use a cookie cutter or the mouth of the glass in cutting the dough.
- Place the beef filling in the center of each round dough. Top it with boiled egg and then fold the dough into half.
- Brush the edges of the dough using egg white and use fork to crimp all the edges and seal it.
- Place on the baking sheet lined with parchment paper. Once you finished all the dough and filling. Brush the top of empanada with egg yolk.
- Bake for 20-40 minutes until the empanada is golden brown.
Notes & Tips
- If you are in a hurry, using a frozen store-bought empanada dough or other premade dough works just as well for this recipe. Just make sure that you defrost them well but not for too long. Too much defrosting can make the dough very soft and sticky.
- It’s easy to over stuff them so be careful filling them. Use a tablespoon or less of the beef filling to seal the empanadas perfectly.
- Always brush the egg wash or egg yolk on top of your empanadas to create that amazing golden color.
- Refrigerating the filling is a great pro-tip in order to fill and seal the empanadas nicely.
- You can add any filling you want in your empanada. If you like other meats and veggies then that is absolutely okay. Just make sure to not over stuff them.
- These are great for freezing and are in their best shape for up to 3 months in your freezer.