Easy Beef Empanadas Argentina (Printable Version)

Crispy empanadas with tender beef, aromatic spices, and a flaky homemade dough from Argentina’s kitchen traditions.

# Ingredients:

→ Dough

01 - 180 ml boiling water
02 - 60 g unsalted butter, cubed
03 - 1.5 g kosher salt
04 - 250 g all-purpose flour, sifted

→ Filling

05 - 30 ml vegetable oil
06 - 150 g yellow onion, diced
07 - 100 g red and green bell peppers, diced
08 - 10 g fresh garlic, minced
09 - 300 g ground beef, 80% lean
10 - 100 g tomato puree
11 - 5 g sweet paprika
12 - 3 g chili powder
13 - 2 g dried oregano
14 - 2 g dried parsley
15 - 2 g dried garlic powder
16 - 5 g granulated sugar
17 - 20 g green onion tops, finely sliced
18 - 50 g hard boiled egg, chopped
19 - 3 g salt (to taste)

→ Frying

20 - Vegetable oil for deep frying

# Steps:

01 - In a medium bowl, combine boiling water, cubed butter, and salt. Stir until butter fully melts and salt dissolves to ensure uniform dough flavor.
02 - Add sifted flour all at once. Mix with hands until a shaggy dough forms. Transfer to a lightly floured surface and knead gently for 5 minutes until soft, smooth, and non-sticky, incorporating additional flour if necessary.
03 - Wrap dough tightly in cling film and let rest at room temperature for at least two hours to relax gluten for easier rolling and shaping.
04 - Heat vegetable oil over low heat in a wide pan. Add diced onions and bell peppers, cooking gently while stirring until softened and onions turn translucent. Incorporate minced garlic and salt; cook until fragrant and onions almost melt.
05 - Increase heat to medium and add ground beef, breaking it up. Stir continuously until meat browns evenly and develops caramelized bits for rich flavor.
06 - Mix in tomato puree, paprika, chili powder, oregano, dried garlic powder, dried parsley, and sugar. Stir well and simmer for a few minutes until the mixture thickens and flavors meld.
07 - Remove from heat. Fold in sliced green onion tops and chopped hard boiled egg evenly. Chill filling completely before use to facilitate handling and prevent dough sogginess.
08 - Divide rested dough into golf ball-sized portions. Roll each into a thin disk approximately palm-sized. Place a generous spoonful of chilled filling in the center, fold dough over to form a half-moon, and seal edges by pinching or crimping tightly, using a fork or braided pattern to secure.
09 - Heat vegetable oil in a deep pot to 175°C. Fry empanadas in small batches for about 3 minutes or until golden brown and crisp. Drain on paper towels before serving hot.

# Notes:

01 - Rest dough for at least two hours to relax gluten and achieve tender, pliable dough.
02 - Chilling the filling ensures crisp dough and easier handling during assembly.
03 - Fry empanadas in small batches to maintain oil temperature and even browning.
04 - Empanadas can be baked at 190°C for 20-25 minutes as a healthier alternative.
05 - Store cooked empanadas refrigerated up to three days; freeze uncooked shaped empanadas for up to three months.

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