Authentic Beef Empanadas with Homemade Empanada Pastry

    (1)
    1 hour 25 minutes

    These are truly traditional beef empanadas from Salta, one of the Northern Provinces in Argentina. Made with beef mince, potatoes, hard boiled eggs and a fluffy homemade empanada pastry, these are just to die for!


    1 person made this

    Ingredients
    Makes: 12 authentic beef empanadas

    • Empanada Pastry
    • 90ml water
    • 1/2 teaspoon salt
    • 250g plain flour, sifted
    • 50g margarine, melted
    • Filling
    • 50g butter
    • 2 onions, diced
    • 2 spring onions, finely diced
    • 1 1/2 red capsicum, seeded and diced
    • 300g minced beef
    • 1 teaspoon salt
    • 1/2 teaspoon cayenne pepper
    • 1 teaspoon cumin
    • 1 teaspoon paprika
    • 2 medium potatoes, peeled and cubed
    • 3 hard boiled eggs, peeled and diced

    Directions
    Preparation:30min  ›  Cook:25min  ›  Extra time:30min  ›  Ready in:1hour25min 

      For the empanada pastry:

    1. Empanada Pastry: Warm the water with 1/2 teaspoon of salt in a saucepan over a medium heat, and stir well until salt is dissolved. Remove from heat and let it cool down for a little bit.
    2. Combine sifted flour and melted margarine in a food processor and pulse until mixture resembles breadcrumbs.
    3. Pour the salted water gradually into the food processor, and pulse until a soft pastry ball is formed and easily separates from the bowl. Add more water (1 teaspoon at a time) if necessary. Wrap tightly in plastic wrap and chill in the fridge for at least 30 minutes.
    4. Filling: Preheat oven to 220 degrees C. Cover a baking tray with foil, brush with vegetable oil and set aside.
    5. In the meantime, melt butter in a frying pan over medium heat. Cook and stir the onions and spring onions until tender. Add diced red capsicum and cook for another 5 minutes. Add minced beef and stir with a wooden spoon until fully browned. Season with salt, cayenne pepper, cumin and paprika. Remove from heat.
    6. Meanwhile, bring a saucepan of water to the boil. Add cubed potatoes and cook for 8 to 10 minutes then drain and add to filling. Toss in chopped eggs and let it stand and cool down for a couple of minutes.
    7. To Assemble: Remove pastry from the fridge and knead gently on a floured surface. Divide dough in half and roll out each portion to 2mm thickness.
    8. Cut 10cm circles with a pastry cutter or sharp knife and wet the edges lightly with water. Add 1 large tablespoon of filling in the centre of each disc, fold the pastry over then press and seal with a fork. Transfer to the prepared baking tray.
    9. Bake in preheated oven for 10 to 15 minutes, or until golden brown. Remove from the oven and allow to cool just a little before serving.
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