Authentic Beef Empanadas with Homemade Empanada Pastry
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!
83 people made this
Makes: 12 authentic beef empanadas
1/2 teaspoon salt
250g plain flour, sifted
50g margarine, melted
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:
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.
Combine sifted flour and melted margarine in a food processor and pulse until mixture resembles breadcrumbs.
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.
Filling: Preheat oven to 220 degrees C. Cover a baking tray with foil, brush with vegetable oil and set aside.
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.
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.
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.
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.
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.