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Argentinian Beef Empanadas (Empanadas Mendocinas with Spiced Beef, Egg and Green Olives)
The pride of Mendoza and the Argentine pampas: flaky, golden pastry turnovers crimped with traditional repulgue edges, encasing a juicy filling of spiced minced beef, sweet onions, cumin, green olives, and hard-boiled eggs.
Prep
30 min
Cook
20 min
Total
50 min
Ingredients
4servings
- All-purpose flour for dough350 g
- Cold butter or lard80 g
- Ground beef400 g
- Yellow onions, finely chopped2 piece
- Hard-boiled eggs, chopped, plus 1 egg for wash2 piece
- Salt1 tsp
Preparation Steps
1
Rub butter into flour with salt and 140 ml warm water until a smooth dough forms; chill 30 minutes.
30 min timer
2
Cook onions until sweet and soft. Add ground beef, cumin, paprika, and salt, cooking for 6-8 minutes. Cool completely, then fold in chopped hard-boiled eggs and green olives.
10 min timer
3
Roll dough thin and cut into 12 cm discs. Place a spoonful of filling in center, fold into half-moons, and crimp edges with traditional repulgue twists.
10 min timer
4
Arrange empanadas on baking sheet, brush with beaten egg, and bake at 200°C for 18-20 minutes until shiny and golden brown.
20 min timer
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Provenance & Public Domain Audit
Source: Pan-American Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Latin American Culinary Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
