These are truly traditional beef empanadas from Salta, one of the Northern Provinces in Argentina. Made with ground beef, potatoes, hard-boiled eggs, and a fluffy homemade empanada pastry, these are just to die for!

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Recipe Summary

prep:
30 mins
cook:
30 mins
additional:
40 mins
total:
1 hr 40 mins
Servings:
12
Yield:
12 empanadas
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Pastry:
Filling:

Directions

Instructions Checklist
  • Combine water and salt in a small saucepan over medium heat and warm through, stirring until salt is dissolved. Remove from heat and let cool for 2 to 3 minutes.

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  • Combine sifted flour and melted margarine in the bowl of a food processor; pulse until crumbly. Add salt water gradually to the food processor and pulse until a soft dough ball forms that easily separates from the edge of the bowl. Add more water, 1 teaspoon at a time, only if needed. Press dough into a ball and wrap tightly with plastic wrap. Refrigerate for at least 30 minutes.

  • Preheat the oven to 425 degrees F (220 degrees C). Cover a baking sheet with aluminum foil and grease with vegetable oil. Set aside.

  • Bring a saucepan of water to a boil. Add cubed potatoes and cook until soft, 8 to 10 minutes.

  • Meanwhile, melt butter in a skillet over medium heat. Cook and stir onions and green onions until soft and translucent, about 5 minutes. Add red peppers and cook for 5 more minutes. Add ground beef and stir with a wooden spoon until fully browned, about 5 minutes. Season with salt, cayenne pepper, cumin, and paprika. Remove from heat.

  • Drain potatoes and add to the filling. Toss in chopped eggs and let filling cool down for a few minutes.

  • Remove pastry from the fridge and knead gently on a floured surface. Divide dough in half and roll out each piece to 1/8-inch thickness.

  • Cut out 3-inch circles with a pastry cutter or sharp knife and wet the edges lightly with water. Add 1 large tablespoon of filling in the center of each disc. Fold the pastry over, press edges together, and seal with a fork. Transfer empanadas to the prepared baking sheet.

  • Bake in the preheated oven until golden brown, 10 to 15 minutes. Remove from the oven and allow to cool just a little before serving.

Nutrition Facts

260 calories; protein 9.1g; carbohydrates 25.3g; fat 13.6g; cholesterol 78.6mg; sodium 396.7mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
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Rating: 5 stars
12/15/2020
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