Argentine
Beef Empanadas Criollas
Flaky baked empanadas filled with paprika-scented beef, olives, scallions, and hard-cooked egg.
6 servings · 75 minutes prep · 45 minutes cook
Ingredients
Dough
- 3 cups, plus more for rolling
- 1 1/4 tsp
- 1/2 cup, cold, cut into small pieces
- 3/4 cup, warm, not boiling
- 1 large, beaten, for egg wash
Beef Filling
- 1 lb, trimmed and hand-chopped into 1/4-inch pieces
- 2 cups, finely diced
- 1/2 cup, thinly sliced, white and green parts separated
- 1/2 cup, finely diced
- 3 tbsp, divided
- 1 1/2 tsp, divided
- 1 tbsp
- 1 tsp
- 1/2 tsp, crumbled
- 1/4 tsp, optional
- 1/3 cup, unsalted or low-sodium
- 1/3 cup, pitted and chopped
- 2 large, peeled and chopped
- 2 tbsp, optional, chopped if large
- 1/2 tsp, freshly ground
Directions
Make and Rest the Dough
- Stir all purpose flour and together in a mixing bowl. Rub in with your fingertips until the mixture looks sandy with a few pea-size pieces remaining.
- Add warm water gradually and mix until a rough dough forms. Knead on the counter for 2 to 3 minutes, just until smooth and pliable; the dough should feel soft but not sticky.
- Wrap the dough and rest at room temperature for 30 minutes so it rolls without springing back.
Cook and Chill the Filling
- Pat the beef chuck dry. Heat 1 tablespoon filling lard in a large skillet over medium-high heat, add the beef with 1/2 teaspoon filling salt, and cook until lightly browned, 3 to 4 minutes; transfer to a bowl.
- Reduce heat to medium. Add the remaining 2 tablespoons filling lard, yellow onion, scallion whites from the scallions, red bell pepper, and remaining 1 teaspoon filling salt. Cook until soft and glossy, 8 to 10 minutes.
- Stir in sweet paprika, ground cumin, dried oregano, crushed red pepper flakes, and black pepper for 30 seconds until fragrant.
- Return the beef and any juices to the skillet. Add beef stock and simmer over medium-low heat for 3 to 5 minutes, until the filling is moist and glossy but not soupy; a spoon dragged across the pan should leave a brief trail.
- Remove from heat. Fold in scallion greens from scallions, green olives, and raisins if using. Spread the filling on a plate and cool for 20 minutes, then refrigerate for 60 minutes until chilled and slightly firm. Fold in hard boiled eggs after chilling so the pieces stay distinct.
Roll, Fill, and Seal
- Heat the oven to {{temperature:400°F}}. Line a baking sheet with parchment paper.
- Divide the dough into 12 equal pieces, about 2 ounces each. Roll each piece into a 6-inch round, keeping the edges slightly thinner than the center.
- Place about 3 tablespoons chilled filling just off-center on each round. Moisten the edge lightly with water, fold into a half-moon, press out trapped air, and seal firmly.
- Crimp with a fork or fold a rope-style repulgue along the edge. Place on the prepared baking sheet and chill for 20 minutes before baking to help the seams hold.
Bake and Serve
- Brush the empanadas lightly with egg. Bake at {{temperature:400°F}} for 22 to 26 minutes, rotating the pan halfway through, until golden and the filling reaches {{temperature:160°F}}.
- Rest for 5 minutes before serving. The filling should be hot, juicy, and cohesive, not runny, and the pastry should be tender with lightly crisp edges.
