Argentinian Style Beef EmpanadasEmpanadas are delicious hand held savory meat pie.
The light crispy pastry dough is stuffed with a savory ground beef with sweet raisins, salty olives and hardboiled egg.
Every bite is full of flavorful surprises!
Serve them with some homemade Chimichurri sauce and you’ll be dancing the tango! I like to bake them for a healthier version, but I must say they are delicious deep fried too!
Argentinian Style Empanadas Steps: Preheat oven to 350°F.
Over medium high heat sauté the carrots, green & yellow onions with the garlic in the olive oil. Sauté until the onions are translucent and carrots are tender. Set aside. In the same pan, sauté the ground beef until browned. Add the spices, tomatoes and raisins and simmer for 5-7 minutes on medium heat. Add in the onion and carrot mixture and simmer for 5 more minutes. Season with salt & pepper, to taste. Allow meat to cool slightly, stir in the olive and eggs.
Argentinian Style Empanadas Assemble: On a floured surface lay out 3 disc’s at a time. Using your finger or a pastry brush lightly moisten the edges of the disc with water as a glue to seal the empanada. Spoon 2-3 tablespoons of filling in the middle of the disc. Fold into a half moon and press the moistened edges together to seal. The easiest method is to use the tines of a fork and press to seal. If you want to use a little more technique you can crimp the edges and press to seal or roll the edges inward with your fingers to seal. As long as they are sealed tight you are good to go.
I don’t use and egg wash, but if you prefer a nice golden shine simple scramble an egg with a little bit of water and lightly brush each empanada.
Place each empanada on a foil lined sheet pan and bake until golden brown approximately 20-25 minutes.
Top Argentinian Style Empanadas Kitchen Tools
Food Processor, Sauce Pans, Glass Containers
Chef Cynthia's Tips & Techniques: Empanadas!