Empanadas de Carne
Baked half-moon pastries filled with cumin-scented beef, egg and olive, with the signature repulgue crimp.
Origin & history
Empanadas arrived with Spanish settlers and took on distinct regional forms across Latin America. Argentina's version is baked rather than fried, with a beef filling seasoned with cumin and paprika. Every province claims a different cut: Salta's are tiny and spicy, Tucumán's are grilled, and Buenos Aires' are larger with olives and egg.
Ingredients
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Dough
Filling
To serve
The method
Step by step
- 01
Make the dough
35 minRub the cold butter into the flour until sandy, add the egg, water and salt and bring together. Rest 30 minutes in the fridge.
- 02
Cook the filling
15 minSoften the onion, add the beef and spices and cook until the meat is done and the mixture is fairly dry. Cool completely.
A wet filling will burst the pastry.
- 03
Fold in the finishings
3 minStir the chopped egg, olives and spring onion into the cooled beef.
- 04
Shape
20 minRoll the dough 3 mm thin and cut 11 cm discs. Place filling on one half, fold over and seal with a repulgue twist.
- 05
Chill
15 minRefrigerate the shaped empanadas for 15 minutes and heat the oven to 200°C.
- 06
Bake
25 minBrush with egg wash and bake for 20–25 minutes until deep golden and glossy.
Chef tips
- — Cool the filling completely before shaping.
- — Freeze unbaked empanadas on a tray, then bake from frozen for 30 minutes.
Common mistakes
- — Overfilling, which splits the seam.
- — Serving cold — they are best hot from the oven.
Substitutions
- Beef → Soy mince or lentilsAdd extra cumin and paprika.
- Butter → Olive oilSlightly less flaky.
Storage & serving
Refrigerate baked empanadas 2 days; reheat at 180°C for 8 minutes. Freeze unbaked up to 3 months.
Serve with chimichurri and a sharp tomato salad.
Food safety
Cook the beef through and reheat leftovers thoroughly.
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