Learn Abuela’s secret dough technique for perfect Argentine empanadas every time! This authentic recipe features crispy crusts and juicy beef-olive filling. Includes step-by-step folding demo. #FamilyRecipe
Yields: Approximately 12-15 empanadas
Prep time: 1 hour
Cook time: 20-25 minutes
Ingredients:
For the Dough (Masa):
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into small cubes
- ¾ cup ice water
For the Filling (Relleno):
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 1 red bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional)
- ½ cup beef broth
- ¼ cup chopped green olives
- 2 hard-boiled eggs, chopped
- Salt and freshly ground black pepper to taste
- 1 egg, beaten (for egg wash)
Equipment:
- Large mixing bowl
- Pastry blender or fork
- Plastic wrap
- Rolling pin
- 4-5 inch round cookie cutter or a small plate to trace circles
- Large skillet
- Spoon
- Baking sheets
- Parchment paper
Instructions:
Step 1: Make the Dough
In a large mixing bowl, whisk together the flour and salt.
Step 2: Cut in the Butter
Add the cold butter cubes to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. Some small pieces of butter should still be visible.
Step 3: Add Ice Water
Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue mixing until the dough just comes together. Be careful not to overmix.
Step 4: Form and Chill the Dough
Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
Step 5: Prepare the Filling – Sauté Vegetables
While the dough is chilling, prepare the filling. Heat olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Step 6: Brown the Ground Beef
Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain any excess fat.
Step 7: Add Spices and Broth
Stir in the cumin, smoked paprika, oregano, and red pepper flakes (if using). Cook for 1 minute more, stirring constantly. Pour in the beef broth and bring to a simmer. Cook until most of the liquid has evaporated, about 5-7 minutes. Season with salt and pepper to taste.
Step 8: Stir in Olives and Eggs
Remove the skillet from the heat and stir in the chopped green olives and chopped hard-boiled eggs. Let the filling cool completely before assembling the empanadas.
Step 9: Roll Out the Dough
Preheat oven to 400°F (200°C). Line baking sheets with parchment paper. On a lightly floured surface, roll out one disc of dough to about ⅛ inch thickness.
Step 10: Cut Dough Circles
Use a 4-5 inch round cookie cutter or trace around a small plate with a knife to cut out circles of dough.
Step 11: Fill the Empanadas
Place about 2 tablespoons of the cooled filling in the center of each dough circle.
Step 12: Fold and Seal
Fold the dough circle in half to form a half-moon shape. Crimp the edges with a fork to seal the filling inside. You can also create a traditional “repulgue” (crimped edge) by folding and twisting the edge of the dough.
Step 13: Brush with Egg Wash
Place the assembled empanadas on the prepared baking sheets. Brush the tops of the empanadas with the beaten egg wash.
Step 14: Bake the Empanadas
Bake in the preheated oven for 20-25 minutes, or until golden brown and flaky.
Step 15: Serve
Let the empanadas cool slightly before serving. Enjoy them warm!
💡 Pro Tips
✔ Prevent soggy bottoms: Preheat the baking sheet
✔ Authentic touch: Add a sugar cube to the filling (Tucumán secret)
✔ Gluten-free: Use masa harina dough
🍽️ Serving Style
- With chimichurri for dipping
- Pair with Argentine Malbec
- Asado side dish with chorizo
🌡️ Storage
- Uncooked: Freeze for 3 months (bake from frozen +5 mins)
- Cooked: Reheat in the air fryer for crispness
📊 Nutrition (Per Empanada)
Calories: 280 | Protein: 12g | Carbs: 25g
THANK YOU for Visiting Savory Life Recipes!
👉 If you loved this recipe, please share it on Pinterest, Facebook, or Instagram!
