Argentinian Beef Empanadas
About this recipe
Argentinian Beef Empanadas are a delicious handheld treat filled with seasoned ground beef and vegetables, perfect for any occasion. This recipe, brought to you by Bon Appétit, simplifies the process by using store-bought dough, making it accessible for home cooks.
In this video, Gaby Melian guides Brad Leone through the steps of making these empanadas, emphasizing the importance of letting the filling cool before assembling and chilling the empanadas before cooking.
Ingredient notes
- The sugar in the filling is optional, as it's typical in Argentinian recipes but not necessary for everyone.
- Green olives should be rinsed and chopped before adding to the filling.
Tips from Bon Appétit’s video
- Cook the onions and bell peppers until they are soft and sweaty, about 5 minutes, to enhance their flavor before adding the beef.
- Let the filling cool completely before assembling the empanadas to prevent the dough from becoming soggy.
- Chill the assembled empanadas in the fridge for at least 30 minutes before frying or baking to help them hold their shape.
Good to know
- How many empanadas does this recipe make?
- This recipe yields 4-6 servings.
- What is the total time required to make these empanadas?
- The total time to make the empanadas is 1 hour.
- Can I use homemade dough instead of store-bought?
- Yes, you can make your own empanada dough, but the recipe specifically uses store-bought dough for convenience.
- Why should I chill the empanadas before cooking?
- Chilling the empanadas helps them hold their shape better during frying or baking.
No life story here — the video and the recipe are the whole point. All credit to Bon Appétit: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Heat the oil in a pan over medium heat.
- 2
Chop the onion and bell peppers, then add them to the pan.
- 3
Cook the vegetables until they are soft and sweaty, about 5 minutes.
- 4
Add the ground beef to the pan and cook until browned, about 5-7 minutes.
- 5
Stir in the sweet paprika, cayenne pepper, cumin, sugar, and salt. Mix well.
- 6
Simmer the mixture for about 10-15 minutes to let the flavors meld.
- 7
Remove from heat and stir in the chopped olives.
- 8
Let the filling cool before assembling the empanadas.
- 9
Take a piece of empanada dough and place a spoonful of filling in the center.
- 10
Fold the dough over to create a half-moon shape and seal the edges by crimping with a fork or your fingers.
- 11
Repeat with the remaining dough and filling.
- 12
Chill the assembled empanadas in the fridge for at least 30 minutes before frying or baking.
Heads up — we had to guess a little:
- The quantity of sugar is inferred as it is a typical ingredient in Argentinian empanadas, but it can be omitted.
Credit where it’s due: this recipe was transcribed from Bon Appétit’s original video on YouTube. Follow them there — it’s their dish.
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