Description
These Spicy Argentinian Beef Empanadas feature a flavorful ground beef filling seasoned with smoky paprika, cumin, cayenne, and fresh herbs, encased in tender baked dough discs. This beloved Latin American appetizer is perfect for gatherings or as a savory snack, boasting a perfect balance of heat and savory depth.
Ingredients
Scale
Filling
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 pound ground beef
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon chili flakes
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 2 tablespoons tomato paste
- 1/4 cup green olives, chopped
- 2 tablespoons chopped fresh parsley
- 1 hard-boiled egg, chopped (optional)
Dough and finishing
- 1 package empanada dough discs (about 10 rounds)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for baking the empanadas once assembled.
- Sauté aromatics: In a skillet over medium heat, heat the olive oil. Add the finely chopped onion and sauté for 2–3 minutes until softened. Add the minced garlic and cook for an additional 30 seconds, releasing its fragrance.
- Cook the beef: Add the ground beef to the skillet. Break it up with a spoon and cook until it’s fully browned and no longer pink.
- Season the filling: Stir in smoked paprika, ground cumin, cayenne pepper, chili flakes, ground black pepper, salt, and tomato paste. Continue cooking for 2–3 minutes until the spices are well combined and fragrant.
- Finish filling: Remove the skillet from heat. Stir in the chopped green olives, fresh parsley, and the optional chopped hard-boiled egg to add texture and richness.
- Assemble empanadas: Place about 1 to 1½ tablespoons of the beef filling into the center of each dough disc. Fold the dough over to form a half-moon shape and crimp the edges using a fork to seal completely.
- Prepare for baking: Arrange the empanadas on a parchment-lined baking sheet. Brush the tops of each empanada with the beaten egg to give them a golden, glossy finish.
- Bake: Bake in the preheated oven for 20–25 minutes, or until the empanadas turn golden brown and crisp.
- Cool and serve: Remove from oven and allow the empanadas to cool slightly before serving to enjoy the best texture and flavor.
Notes
- For extra heat, increase the amount of chili flakes or add a splash of hot sauce to the filling mixture before assembling.
- These empanadas freeze well before baking. When baked from frozen, add a few extra minutes to the bake time to ensure they cook through completely.
