The Ultimate Homemade Argentine Beef Empanadas Recipe
Master the Art of Flaky, Golden-Brown Perfection!
(Approximate Length: 3 Pages – Designed for SEO and Detail)
This recipe will guide you through creating the most authentic, flavorful, and visually stunning beef empanadas, just like the ones pictured! These hand-held savory pies are a staple in Argentine cuisine, perfect for parties, appetizers, or a satisfying meal. Get ready to impress your friends and family!
Page 1: Ingredients, Preparation & The Perfect Dough
I. What Makes a Perfect Empanada?
A truly great empanada is all about the balance: a super flaky and golden crust that shatters slightly when you bite into it, perfectly complementing a juicy, savory, and well-seasoned filling ️. The beautiful crimped edge (repulgue) is the signature final touch!
II. Shopping List: Ingredients You’ll Need
A. For the Empanada Dough (The Crust)
While store-bought tapas (disks) are an option, making your own dough yields the best texture and flavor.
3 cups (360g) All-Purpose Flour (plus extra for dusting)
1 teaspoon Salt
1/2 cup (115g) Unsalted Butter (cold, cut into small cubes)
1 large Egg Yolk
1/2 cup to 3/4 cup (120ml – 180ml) Ice Water
B. For the Classic Beef Filling (El Relleno)
This recipe uses the traditional carne picada (ground beef) style, seasoned with a hint of sweetness and spice.
1 tablespoon Olive Oil or Lard
1.5 lbs (680g) Ground Beef (80/20 mix recommended)
1 large Yellow Onion, finely diced
1 large Red Bell Pepper, finely diced ️
4 cloves Garlic, minced
2 teaspoons Ground Cumin
1 teaspoon Smoked Paprika (or Sweet Paprika)
1/2 teaspoon Dried Oregano
1/4 teaspoon Cayenne Pepper (optional, for heat)
1/2 cup Beef Broth
1/4 cup Raisins (optional, but highly recommended for authenticity and sweetness)
1/2 cup Green Olives, chopped (pitted)
2 hard-boiled Eggs, chopped
Salt and Black Pepper to taste
C. For the Glaze (The Golden Finish)
This is the secret to that beautiful shine! ✨
1 large Egg
1 tablespoon Milk or Water
III. Step-by-Step: Preparing the Flaky Dough
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