Argentinian Beef Empanadas

4.3
(23)

My family loves these juicy meat pies with raisins, chopped olives, and hard-boiled eggs. This Argentinian empanadas recipe is always a hit.

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Prep Time:
1 hrs
Cook Time:
25 mins
Total Time:
1 hrs 25 mins
Servings:
8
Yield:
16 empanadas

Ingredients

  • ½ pound ground beef

  • 3 tablespoons butter

  • 2 medium onions, chopped

  • 1 green onion, chopped

  • 2 hard-boiled eggs, chopped

  • 14 pitted green olives, such as Manzanilla, finely chopped

  • 3 tablespoons raisins

  • 1 teaspoon cumin

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • 2 (17.5 ounce) packages frozen puff pastry (each with 2 sheets), thawed

  • 1 raw egg, lightly beaten

Directions

  1. Preheat the oven to 450 degrees F (230 degrees C). Set racks in the upper and lower thirds of the oven and line 2 large baking sheets with parchment paper.

  2. Cook beef in a large, heavy skillet over medium-high heat, stirring and breaking up lumps, until no longer pink, 4 to 5 minutes. Transfer beef to a small bowl with a slotted spoon, and pour off grease from the skillet. Melt butter in the skillet and saute onions and green onion, stirring occasionally, until tender, about 5 minutes. Return beef to skillet and stir in hard-boiled eggs, olives, raisins, cumin, salt, and pepper. Transfer mixture to a shallow bowl and chill until cooled, 10 to 20 minutes.

  3. Unfold one pastry sheet, keeping remaining sheets chilled, onto a lightly floured surface, dust lightly with flour, and roll out into a 12-inch square. Cut four 5 1/2-inch rounds from pastry. Brush a 1/2-inch border around the edges of one round with water, using a small brush or fingertip. Spoon about 3 tablespoons of filling onto half of the round. Fold other half over filling and press edges together firmly. Crimp edges with a fork and transfer to one of the prepared baking sheets. Repeat with three remaining rounds. Form 12 more empanadas in the same manner with remaining pastry and filling, arranging them about 1 1/2 inches apart on baking sheets.

  4. Brush tops of empanadas with beaten egg. Bake in the preheated oven, switching position of sheets halfway through, until golden brown, about 15 minutes.

Nutrition Facts (per serving)

823 Calories
57g Fat
61g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 823
% Daily Value *
Total Fat 57g 73%
Saturated Fat 17g 83%
Cholesterol 102mg 34%
Sodium 687mg 30%
Total Carbohydrate 61g 22%
Dietary Fiber 3g 9%
Total Sugars 5g
Protein 17g
Vitamin C 3mg 13%
Calcium 42mg 3%
Iron 4mg 24%
Potassium 241mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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