Go Back

Crispy Argentine Empanadas

Delightful golden pastries filled with a savory, spiced mixture of ground beef, vegetables, and hard-boiled eggs, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 empanadas
Course: Appetizer, Main Course
Cuisine: Argentinian, Latin American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Dough
  • 2 cups all-purpose flour For the empanada crust.
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, chilled and cubed Must be chilled for best results.
  • 1/2 cup cold water Add gradually to make the dough.
For the Filling
  • 1 pound ground beef Can substitute with ground chicken or turkey.
  • 1 medium onion, finely chopped
  • 1/2 medium red bell pepper, finely chopped
  • 2 medium hard-boiled eggs, chopped
  • 1 teaspoon cumin Adds depth of flavor.

Method
 

Preparation of Dough
  1. In a large mixing bowl, combine the flour and salt. Cut in the chilled butter until the mixture resembles coarse crumbs. Gradually add cold water, stirring until the dough comes together.
  2. Divide the dough into two equal parts, shape into discs, cover with plastic wrap, and refrigerate for 30 minutes.
Cooking the Filling
  1. In a skillet over medium heat, add ground beef, onion, and red bell pepper. Cook until the beef is browned and the vegetables soften, approximately 5-7 minutes.
  2. Stir in the chopped hard-boiled eggs, cumin, and season with salt and pepper. Remove from heat and let it cool.
Assembling the Empanadas
  1. On a floured surface, roll out one disc of dough to about 1/8-inch thickness. Use a round cutter or a cup to cut out circles, approximately 4-5 inches in diameter.
  2. Place a spoonful of the meat mixture in the center of each circle. Fold the dough over to create a half-moon shape, pressing the edges to seal tightly.
  3. You can crimp the edges with a fork or pinch them with your fingers for a decorative touch.
Frying the Empanadas
  1. In a deep skillet or pot, heat oil over medium-high heat. Fry the empanadas in batches, about 3-4 at a time, for 3-4 minutes on each side or until golden brown.
  2. Transfer to a paper towel-lined plate to drain excess oil.
Serving
  1. Serve your Crispy Argentine Empanadas hot with your favorite dipping sauces!

Notes

Allowing the dough to chill is crucial; it helps create that perfect flaky texture. Avoid overfilling the empanadas, as this can cause them to burst during frying. Store leftovers in an airtight container in the refrigerator for up to 3 days.