Argentinian Empanadas

Pull out the sangria, slice an avocado and get ready to party. These empanadas are a fiesta in your mouth. They’re a bit spicy, real savory and super easy for a weeknight meal. The green olives and hard boiled eggs are a must. Even if you don’t like either of these (we don’t usually like olives), they are ideal in the empanadas. Thank you Argentina for sharing your recipes, this is delicious!

argentinian empanadas
One Year Ago: Chicken Chilaquiles | Dinner Spanikopitas

Source: Cristina and Epicurious
1 lb. ground beef
1 1/2 onions, diced
3 green onions, diced
2 garlic cloves, minced
1/2 cube, beef bullion (optional)
3 T. olive oil
1 T. butter
8 oz. diced tomatoes
3/4 cup green pitted olives, halved
2 hard-boiled eggs, diced
paprika, to taste
1 tsp. cumin
dried cilantro, to taste
salt & pepper to taste

empanada dough
2 1/4 cups flour
1 1/2 tsp. salt
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
2 eggs, divided
1/3 cup ice water
1 T. apple cider vinegar or distilled white vinegar


Preheat oven to 425
empanada dough
1. Sift flour with salt into a food processor. Add butter and pulse until mixture resembles coarse meal with some (roughly pea-size) butter lumps.
2. Beat together one egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, pulsing in processor until just incorporated.
3. Turn out mixture onto a lightly floured surface, gather together and knead gently with heel of your hand, just enough to bring dough together. Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour.

1. In a large frying pan, saute the all onions and garlic in the oil and butter. Sprinkle the crushed beef bullion cube.
2. Add in the meat. Saute until just cooked through. Season with salt and pepper.
3. Add the tomato sauce. Cook for two more minutes or so. Add in all the spices, the olives and hard-boiled eggs. Tweak spices as needed until you reach desired spicyness and savory levels.

final assembly

1. Roll out dough onto floured surface until 1/8” thick (so very thin). Using a 3-inch or larger cookie cutter, divide into equal rounds. Collect extra dough, roll out again into more rounds.
2. Spoon about 2 tablespoons filling onto center. Wet half of the edge of the round with water, fold dough in half, enclosing filling. Use a fork to press down around edges. Repeat until dough is all used up. (NOTE: iIf there is leftover meat, you can make a new batch of the dough the following night, serve over rice or in tortillas.)
3. Transfer empanadas to baking sheets. With remaining egg, create egg wash and brush over empanadas.
4. Bake for 20-25 minutes until golden brown. Serve with sliced avocado and sangria.


3 Comments Add yours

  1. Rebecca says:

    Yum!! Argentinian food so beats Chilean…

  2. I LOVE empanadas, but I’ve never made them. You may just be getting me started. Thanks, Emily…….

    1. Emily says:

      Oh your welcome! I think you’re going to love these!

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