Argentinian Beef Empanadas Recipes

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ARGENTINEAN EMPANADAS



Argentinean Empanadas image

Empanadas are very popular as a street food in South America. Essentially, it is a crescent-shaped pastry with a filling, which may vary greatly by region or preference. Empanadas can be fried or baked, and may use a variety of fillings from meat or seafood to fruit or cheese. While this recipe uses the filling most popular in Buenos Aires, you can fill an empanada with virtually anything you please, so experiment! Tip: A recipe for empanada dough is given here, but they can be found in the frozen pastry section of many specialty or Hispanic groceries. If you are in a rush or just feeling lazy, frozen puff pastry can serve as an adequate substitute. Note: To the reviewer who said the flavor did not seem authentic, you probably haven't had meat empanadas from Argentina then! I am Argentine, and the ground beef empanadas you find there *always* have cumin. Other cultures may have different fillings.

Provided by Sephardi Kitchen

Categories     Lunch/Snacks

Time 1h55m

Yield 15-20 empanadas, 12-15 serving(s)

Number Of Ingredients 15

2 cups all-purpose flour
1 -2 teaspoon salt
3/4 cup cold margarine or 3/4 cup butter, cut into small cubes
2 eggs
2/3 cup cold water
2 tablespoons white vinegar
1 lb ground beef (or turkey or chicken for a lower-fat variation)
4 hard-boiled eggs
1 cup stuffed green olive
handful raisins (optional. This is supposedly a common ingredient, but I have never used them)
1 large onion
3 garlic cloves
2 -3 tablespoons ground cumin powder
1 teaspoon chili pepper flakes
salt and pepper

Steps:

  • Sift the flour, mix the sifted flour and salt in a large bowl.
  • Mix in the solid margarine or butter with your fingers, (best to cross cut with two knives). The flour should have an even, coarse texture, with the margarine lumps no larger than a pea.
  • Beat together the water, eggs, and vinegar in a bowl. Slowly mix into the flour mixture, until you have the desired consistency (it should not be too sticky, but still malleable).
  • Place the mixture on a floured surface. Knead with the heel of your hand to bring the dough together.
  • Cover the dough and allow to sit in a cool place for at least an hour.
  • Roll out the dough until it is about 1/8 of an inch (0.3 cm) thick. Cut into circles about 4-6 inches (10 - 15 cm) in diameter and lightly flour them.
  • Heat some oil in a large saucepan. Mince the onions and garlic, and add to the pan. Cook until the onions become translucent.
  • Add the ground meat. Break it up with with a spoon and cook, stirring until lightly browned. Drain off fat.
  • Mix in the cumin, pepper flakes, and sugar. Adjust to taste.
  • Chop the hard boiled eggs and halve the stuffed olives. Carefully mix into the meat mixture. Add salt and pepper to taste.
  • Preheat the oven to 375ºF/200ºC.
  • Stuff the empanada dough wrappers. Place 2-3 tablespoons of the filling in the center of each wrapper. Dampen the outer perimeter of the dough.
  • Fold over, forming a semicircle. Pinch a corner of the dough, and then fold that section onto itself. Pinch and pull out another 1/2-inch (1.2 cm) section and fold over, so that it slightly overlaps the first piece. Repeat along the length of the folded side, until you create a braided or twisted seal.
  • If desired, brush the tops of the empanadas with beaten egg yolk for a nice golden color.
  • Place the folded empanadas on a greased cookie sheet. Bake 15-20 minutes, or until golden brown.

Nutrition Facts : Calories 306.8, Fat 20, SaturatedFat 5.4, Cholesterol 118.9, Sodium 387.5, Carbohydrate 18.2, Fiber 0.9, Sugar 0.9, Protein 12.8

ARGENTINE MEAT EMPANADAS



Argentine Meat Empanadas image

My original version for the Argentinean recipe. Rich and delicious. Any meat can be used for this recipe, just be sure to cut it up into tiny pieces.

Provided by Liliana

Categories     World Cuisine Recipes     Latin American     South American     Argentinian

Yield 10

Number Of Ingredients 13

½ cup shortening
2 onions, chopped
1 pound lean ground beef
2 teaspoons Hungarian sweet paprika
¾ teaspoon hot paprika
½ teaspoon crushed red pepper flakes
1 teaspoon ground cumin
1 tablespoon distilled white vinegar
¼ cup raisins
½ cup pitted green olives, chopped
2 hard-cooked eggs, chopped
salt to taste
1 (17.5 ounce) package frozen puff pastry sheets, thawed

Steps:

  • In a saute; pan melt the shortening and add the chopped onions. Cook the onions until just before they begin to turn golden. Remove from the heat and stir in the sweet paprika, hot paprika, crushed red pepper flakes and salt to taste.
  • Spread the meat on a sieve and pour boiling water on it for partial cooking. Allow meat to cool. Place meat in a dish add salt to taste, cumin and vinegar. Mix and add the meat to the onion mixture. Mix well and place on a flat to dish to cool and harden.
  • Cut puff pastry dough into 10 round shells. Place a spoonful of the meat mixture on each round; add some of the raisins, olives and hard boiled egg. Avoid reaching the edges of the pastry with the filling because its oiliness will prevent good sealing. Slightly wet the edge of the pastry, fold in two and stick edges together. The shape should resemble that of a half-moon. You should have a 2/3 to 1/2 inch flat edge of pastry to work with. Seal by twisting edge, step by step, between thumb and index finger, making sure to add pressure before releasing the pinch and moving on to the next curl. Other sealing procedures like pinching without curling or using a fork to seal will not prevent juice leaks during baking, and empanadas must be juicy.
  • Preheat oven to 350 degrees F (180 degrees C). Place empanadas on a parchment paper lined baking sheet. Be sure to prick each empanada with a fork near the curl to allow steam to escape during baking. Glaze with egg for shine and bake until golden, about 20 to 30 minutes.

Nutrition Facts : Calories 497.9 calories, Carbohydrate 27.7 g, Cholesterol 73.4 mg, Fat 36.8 g, Fiber 1.5 g, Protein 14.7 g, SaturatedFat 10 g, Sodium 326.5 mg, Sugar 3.6 g

BEEF EMPANADAS



Beef Empanadas image

Many cultures have put a spin on the empanada. This recipe descends from the Argentine way of making these little meat pies. The Argentine empanada is small, just two or three delicious bites. The technique to master in this recipe is holding the open empanada with one hand and using the other hand to crimp the outer edge and for a decorative braid. The less dexterous among us should use a fork for this.

Provided by David Tanis

Categories     dinner, lunch, main course, side dish

Time 1h30m

Yield 36 empanadas

Number Of Ingredients 19

4 ounces lard or butter, plus more for brushing tops
1 1/2 teaspoons fine sea salt
750 grams all-purpose flour, about 6 cups, more as needed
1 pound beef chuck, in 1/8-inch dice (or very coarsely ground)
Salt and pepper
Lard or olive oil, or a combination, for sautéing
1 cup diced onion
2 ounces diced chorizo
1/2 pound potatoes, peeled and diced
4 garlic cloves, mashed to a paste
2 teaspoons chopped thyme
2 teaspoons chopped marjoram or 1 teaspoon oregano
1 tablespoon tomato paste
1 tablespoon pimentón dulce or paprika
Large pinch cayenne
Beef or chicken broth, as necessary, or use water
1/2 cup chopped scallions, white and green parts
1/4 cup chopped pitted green olives
2 hard-cooked eggs, sliced

Steps:

  • Make the dough: Put 2 cups boiling water, 4 ounces lard and 1 1/2 teaspoons salt in large mixing bowl. Stir to melt lard and dissolve salt. Cool to room temperature.
  • Gradually stir in flour with a wooden spoon until dough comes together. Knead for a minute or two on a floured board, until firm and smooth. Add more flour if sticky. Wrap and refrigerate for 1 hour.
  • Make the filling: Season chopped beef generously with salt and pepper and set aside for 10 minutes. Melt 3 tablespoons lard in a wide heavy skillet over medium-high heat. Add beef and fry until nicely browned, stirring throughout to keep pieces separate, about 5 minutes.
  • Turn heat down to medium and add onion and chorizo. Keep turning mixture with a spatula, as if cooking hash, until onion is softened and browned, about 10 minutes. Add potatoes, garlic, thyme and marjoram and stir well to incorporate. (Add a little more fat to pan if mixture seems dry.) Season again with salt and pepper and let mixture fry for 2 more minutes. Stir in tomato paste, pimentón and cayenne, then a cup of broth or water. Turn heat to simmer, stirring well to incorporate any caramelized bits.
  • Cook for about 10 more minutes, until both meat and potatoes are tender and the sauce just coats them - juicy but not saucy is what you want. Taste and adjust seasoning for full flavor (intensity will diminish upon cooling). Stir in scallions and cool to room temperature, then cover and refrigerate until ready to use.
  • Divide chilled dough into 1-ounce pieces and form into 2-inch diameter balls. Roll each piece into a 4 1/2-inch circle. Lay circles on a baking sheet lightly dusted with flour.
  • Moisten outer edge of each round with water. Put about 2 tablespoons filling in the center of each round, adding a little chopped green olive and some hard-cooked egg to each. Wrap dough around filling to form empanada, pressing edges together. Fold edge back and finish by pinching little pleats or crimping with a fork.
  • Heat oven to 375 degrees. Place empanadas on parchment-lined or oiled baking sheet, about 1 inch apart. Brush tops lightly with lard or butter and bake on top shelf of oven until golden, 10 to 15 minutes. Serve warm.

ARGENTINIAN EMPANADAS



Argentinian Empanadas image

The best of South American cooking, esay to make, for informal parties, no knife and fork needed

Provided by frombatoparis

Time 1h

Yield Serves 12

Number Of Ingredients 15

* minced meat (not too lean), 700gr
* onions, 2 (big), or 3 (medium), diced
* spring onions, 3, sliced
* vegetable stock, 1 cube, crushed
* olive oil, 3 tablespoons
* butter, 30gr
* tomato sauce, 300gr
* green pitted olives, 300gr, cut in halves.
* hard-boiled eggs, 2, diced
* paprika ( mild or hot), to taste
* cumin, 1 teaspoon (remember empanadas have a Moorish origine)
* salt & pepper
* all purpose flour, 1 kilo.
* pork fat (or butter), 200 gr
* "salmuera" (mixture of water and coarse salt)

Steps:

  • In a large frying pan, sautée the onions in the oil and butter. (Using butter is important since once cold, it will make assembling the empanadas easier). Sprinkle the crushed cube of vegetable stock (This enhances flavour). Add in the meat. Cook until slightly coloured (it is not recommended to cook well meat well, since then, the empanadas will be baked or fried, so a double cooking process will make meat harder!)
  • ncorporate the tomato sauce (this is optional, but I find this makes empanadas "juicier", Argentinians love it when their empanadas drip the meat/onions/tomato juice!; this is also why you don't have to skimp on the onions...) Cook for 2'. Add in all the spices, the olives and hard-boiled eggs. Refrigerate, preferably 24hs.
  • In a bowl, put the flour, adding slowly the melted fat or butter. Incorporate this using a fork. Then, put the mixture on your table, making a mound with a well in the center. Start adding the salmuera, little by little, make a ball. The mixture should not be neither too dry not too sticky. If the last happens, rub your hands with flour, and keep on kneading as you would bread dough. Continue until the dough is smooth.
  • Form a ball, and let the dough rest (cover with a towel) for 15'. On a floured table top, flatten the dough ball, with a rolling pin, until it is 3 mm wide. Then, cut 12cm wide circles, using a pastry ring mold or a tea saucer.
  • Nowadays, in Argentina, people rarely make the dough themselves, since it can be bought, pre cut, in the right size, in any supermarket. If you want to avoid the hassle of making the dough yourself, you can buy pastry puff sheets and cut them into smaller disks of the right dimension...the flavour won't be the same, but it is a great time-saver!
  • OK, a spoonful of the filling is on the pastry disk, seal them as you see in the photo
  • Place the empanadas on a baking tray, brushed with sunflower oil. Bake them (200°C°) for 15/20' until golden brown.
  • For extra brilliance and taste, you can brush the empanadas with egg yolk. Some people love sprinkling cassonade (brown) sugar on them! (My family adores that !!)

ARGENTINE EMPANADAS



Argentine Empanadas image

This authentic Argentine Empanadas recipe is so approachable, anyone can make them! The filling ingredients include ground beef, onion, spices, green olives and hard boiled eggs in an easy homemade empanada dough.

Provided by Lauren Allen

Categories     Appetizer     Main Course     Side Dish

Time 1h45m

Number Of Ingredients 22

2 Tablespoons olive oil
2 white onions (, chopped (about 4 cups))
3 cloves garlic (, minced)
½ of a red bell pepper (, diced)
1 1/2 teaspoons chili powder
1 Tablespoon cumin
2 Tablespoons sweet paprika
1 teaspoon oregano
1 teaspoon beef boullion
1 lb lean ground beef
Salt and pepper to taste
1 bunch green onions (, just the green part, finely chopped)
½ cup chopped green olives
½ cup fresh chopped parsley
3 hard boiled eggs (, peeled and finely chopped)
4 cups flour
2 teaspoons salt
½ cup unsalted butter (, room temperature)
1 egg (, beaten)
2 Tablespoons oil
¾ - 1 cup warm water
Egg wash (( 1 egg mixed with 1 Tbsp water))

Steps:

  • Heat olive oil over medium-low heat. Add onion and cook for 10 minutes, stirring often.
  • Add garlic and diced red pepper. Cook for another 10 minutes, stirring often. Add chili powder, cumin, sweet paprika, and oregano. Cook for 2 minutes.
  • Increase heat to medium and add the ground beef. Season with salt and pepper and cook, crumbling into small pieces, until browned. Stir in beef boullion.
  • Remove from heat and transfer mixture to a bowl to cool for 10 minutes. Then, stir in green onion, olives, parsley, and hard-boiled eggs.
  • Cover and chill mixture for at least 1 hour or up to 3 days (depending on freshness of ingredients). It's important that the mixture is chilled before filling the empanadas.
  • Add flour and salt to a large bowl and stir to combine. Add egg and butter and stir well to combine. Add oil and warm water and stir until the mixture starts to come together into a dough ball. Add more water if it's too dry.
  • Place dough in clean greased bowl and cover tightly. Allow to rest at room temperature for 1 hour. (Or, refrigerate for up to 1 day, removing from the fridge 20 minutes before using.)
  • Divide the dough into two pieces. On a greased countertop roll each piece into a very large circle, about 1/8in thick (not so thin that it might break when filling or baking).
  • Use a small bowl or round cookie cutters to cut the dough into circles about 6in in diameter for regular size empanadas or 3 inch for mini empanadas (empanaditas).
  • Remove the excess dough from around the cut circles and keep the circles where they are for filling them (so they hold their perfect circle shape). Leftover scraps can be re-rolled to make more dough to cut out.
  • Place about 2 tablespoons of filling (for regular size empanadas) in the center of each circle, leaving plenty of space around the border. Moisten the edges of the circle with water, then fold the dough over and match the ends together to form a semi-circle.
  • Pinch the edges together and then seal the ends by crimping them with a fork or pinching and twisting/folding it over.
  • Baked Empanadas: Place empanadas on a baking sheet lined with parchment paper. Brush with a little bit of egg wash and bake at 375° For 25-30 minutes until golden brown and fully cooked.
  • Fried Empanadas: (I've found it best to refrigerate the empanadas for 20 minutes before frying to help the dough firm up and hold its shape before placing in the hot oil). Add several inches of hot oil to a pot and heat to about 365° F. Fry one or two empanadas at a time, flipping once, until golden on both sides (1-2 minutes per side). Place on a paper-towel lined plate.

Nutrition Facts : Calories 209 kcal, Carbohydrate 20 g, Protein 10 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 62 mg, Sodium 344 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

ARGENTINEAN-INSPIRED BEEF MINI EMPANADAS



Argentinean-Inspired Beef Mini Empanadas image

This recipe makes a delicious, lightly spiced filling, stuffed with little bites of soft egg, salty olives, and tender meat and veggies. My filling made quite a bit more than I needed for the amount of dough I had, so we used the leftover meat the next day in a loose meat sandwich which was also completely tasty! Feel free to double the dough if you want to use more of the meat mixture up in these empanadas. Serve with your favorite dipping sauce, such as queso, sour cream, salsa, etc.

Provided by Rebekah Rose Hills

Categories     Empanada Recipes

Time 2h5m

Yield 6

Number Of Ingredients 15

1 pound ground beef
1 medium onion, chopped
1 medium red bell pepper, seeded and diced
1 tablespoon bottled minced garlic
½ cup green olives, pitted and chopped
1 teaspoon ground paprika, or to taste
1 teaspoon ground cumin, or to taste
salt and ground black pepper to taste
2 large hard-boiled eggs, coarsely chopped
2 ¼ cups all-purpose flour
1 ½ teaspoons salt
½ cup cold butter, cut into 1/2-inch cubes
⅓ cup very cold water
1 large egg
1 tablespoon distilled white vinegar

Steps:

  • Prepare filling: Cook ground beef, onion, bell pepper, and garlic in a large, nonstick skillet over medium to medium-high heat until vegetables are tender and beef is browned and crumbly, about 10 minutes. Add olives, paprika, cumin, salt, and pepper. Stir in chopped eggs.
  • Scrape mixture into a bowl. Cover and refrigerate until fully chilled, 1 to 2 hours; this ensures the dough will not be soggy when the empanadas are baked.
  • Prepare dough: Whisk flour and salt together in a medium bowl until combined. Cut in butter with a pastry blender until the mixture resembles coarse crumbs.
  • Whisk cold water, egg, and vinegar together in a small bowl. Pour into the dry ingredients and blend with a fork. Use your hands to finish blending the ingredients until they come together in a ball. Flatten the ball into a disc, wrap with plastic wrap, and refrigerate for 1 hour.
  • When you are ready to cook, preheat the oven to 350 degrees F (175 degrees C).
  • Roll the dough on a lightly floured surface. Use a 3-inch round cutter to cut circles, rerolling the scraps as necessary. I got about 18 circles.
  • Hold each circle in your hand and place a heaping tablespoon of filling in the center. Gently fold the ends over the top and press to seal all the way around. Reserve extra filling for another use.
  • Set empanadas on a baking sheet. Press around the sealed edges with a fork if desired.
  • Bake in the preheated oven until golden brown on the bottoms, about 18 minutes. Flip and bake until the other side is browned, about 5 more minutes.

Nutrition Facts : Calories 535.3 calories, Carbohydrate 39.9 g, Cholesterol 188.8 mg, Fat 31.9 g, Fiber 2.4 g, Protein 21.4 g, SaturatedFat 15.4 g, Sodium 1050.5 mg, Sugar 2 g

BEEF EMPANADAS (ARGENTINA)



Beef Empanadas (Argentina) image

These Beef Empanadas recipe are so easy, anyone can make them! The filling is made with ground beef, onion, spices, and green olives and baked in flaky empanada dough until golden brown.

Provided by Jennifer Stewart

Categories     Best Tapas and Appetizers

Time 40m

Number Of Ingredients 13

2 Tablespoons olive oil
1 large onion (chopped, ~ 2 cups)
2 cloves garlic (minced)
2 teaspoons cumin
1 tablespoon sweet paprika
2 teaspoons oregano
1 pound ground beef (I used 93/7)
1/2 cup green olives (sliced)
1/2 cup flat leaf parsley (chopped)
1 tablespoon fresh cilantro (chopped)
2 stalks green onions (green tops sliced)
2 packages Goya empanada discs (20 wrappers total)
1/2 cup chimichurri sauce for dipping (optional)

Steps:

  • Preheat oven to 375F. Line 2 baking sheets with parchment paper
  • In a large skillet over medium heat add the olive oil, onion, and garlic. Cook until the onion is soft and the garlic is fragrant.
  • Add the ground beef and spices. Cook until the beef is no longer pink.
  • Remove from heat and add the herbs and olives. Season with salt and pepper if desired.
  • Place 2 tablespoons filling in the center of each disc of pastry dough.
  • Fold over, squeezing out any air, and crimp the outer edge closed.
  • Repeat with remaining filling
  • Place the filled discs on the parchment lined baking sheet.
  • Brush with egg wash (1 egg + 2 tablespoons water mixed) and bake for 20-25 minutes or until golden brown.
  • Remove and let cool slightly. Serve and enjoy!

Nutrition Facts : Calories 386 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 52 milligrams cholesterol, Fat 27 grams fat, Fiber 2 grams fiber, Protein 18 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 521 milligrams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 18 grams unsaturated fat

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Do you like beef empanadas?Recipe Credit: “Take Two Tapas” - https://www.taketwotapas.com/beef-empanadas/Want to be the next …
From youtube.com


PASO A PASO: AUTHENTIC ARGENTINE BEEF EMPANADAS THAT WILL ...
This recipe comes from Mallory’s grandmother, Martha, who was born and raised in Argentina. Abuela Martha breaks down the steps to make the picadillo (the meaty empanada filling) and how to wrap the filling in the disco of empanada dough. On to the recipe, paso a paso – step by step. Step 1: Grab your grandmother! (Especially if she’s ...
From ecelaspanish.com


THE BEST GLUTEN FREE ARGENTINIAN BEEF EMPANADAS RECIPE
These Buenos-Aires-inspired beef empanadas are based on a traditional Argentinian recipe, but use gluten free flour for the pastry casing. All of the Latin flavour with none of the wheat. The taste of the barrio is in every bite of these beefy Argentinian empanadas. It may take two to tango, but it will only take one to gobble up all of these gluten free goodies. save-flag Save …
From schaer.com


ARGENTINIAN STYLE BEEF EMPANADAS - BUTCHER BOX
2021-04-07 Add chicken stock and reserved beef along with any accumulated juices to pot. Stir in sugar, 4 tsp. salt, and ¼ tsp. black pepper. Bring to a simmer and cook, stirring and scraping up any brown bits, until most of the liquid is evaporated, 15–20 minutes; taste and season with salt and black pepper, if needed.
From butcherbox.ca


ARGENTINIAN EMPANADAS RECIPES
2018-10-29 · The ultimate Argentine beef empanadas recipe. Making empanadas is an art, a skill, and an all-around good time. From prepping the filling to folding the dough, each step is … From spanishsabores.com 4.5/5 (2) Total Time 1 hr Category Appetizer Calories 138 per serving
From tfrecipes.com


ARGENTINIAN BEEF EMPANADAS - BEEF PIE RECIPES
Transfer beef to a small bowl with a slotted spoon, and pour off grease from skillet. Melt butter in skillet and saute onions and green onion, stirring occasionally, until tender, about 5 minutes. Return beef to skillet and stir in hard-boiled eggs, olives, raisins, cumin, salt, and pepper. Transfer mixture to a shallow bowl and chill until cooled, 10 to 20 minutes.
From worldrecipes.org


ARGENTINIAN BEEF EMPANADAS RECIPES
2020-06-30 · Spicy Beef Empanadas - Argentinian Recipe. Yield: 40. Prep Time: 1 hour. Cook Time: 20 minutes. Total Time: 1 hour 20 minutes. Spicy beef empanadas filled with ground … From whereismyspoon.co 4.6/5 (16) Calories 105 per serving Category Beef, Pork And Lamb. Mix the ground beef, very finely chopped onion, chopped parsley, and coriander, smoked and …
From tfrecipes.com


THESE BEEF EMPANADAS ARE LOADED WITH A HEARTY, MEAT FILLING
2022-02-04 The filling for these homemade beef empanadas is reminiscent of satisfying picadillo, a popular dish throughout Latin America and the …
From msn.com


THIS MONTH'S RECIPES | ANNA OLSON
ARGENTINE BEEF EMPANADAS (Mendoza Style) Makes 16 individual pastries Prep Time: 40 minutes Cook & Bake Time: 45 minutes . Baking Conversions. ingredients. Dough: 3 cups 450 g all-purpose flour; 1 tsp 5 g salt; 2 Tbsp 30 mL vegetable oil; ½ cup 115 g unsalted butter, at room temperature; 1 cup 250 mL 1% or 2% lukewarm milk; 1 egg yolk; Filling: 1 Tbsp 15 mL …
From annaolson.ca


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