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Empanadas de Carne (Beef Empanadas)

Empanadas de Carne (Beef Empanadas)

A recipe for Empanadas de Carne (Beef Empanadas) from the cookbook, The Food of Argentina, written by Ross Dobson and Rachel Tolosa Paz.
Course Main
Cuisine Argentinian
Keyword apple pie, Argentina, Argentinian, beef, carne, empanada, meat
Prep Time 30 minutes
Cook Time 1 hour
Resting Time 2 hours
Total Time 1 hour 30 minutes
Servings 24 Empanadas


Baked Empanada Dough:

  • 1 teaspoon salt
  • 185 milliliters (6 fl oz, 3/4 cup) iced water
  • 500 grams (1 pound 2 ounces) all-purpose flour plus extra for dusting
  • 250 grams (9 ounces) unsalted butter melted

Empanadas de Carne (Beef Empanadas):

  • 2 tablespoons olive oil
  • 2 large white onions finely chopped
  • 500 grams (1 pound 2 ounces) ground beef
  • 1 teaspoon ground cumin
  • 1 teaspoon mild paprika
  • 1 teaspoon sea salt
  • 1 egg beaten


To Make the Baked Empanada Dough:

  • Combine the salt and water in a small bowl and stir until the salt is dissolved. Tip the flour into the bowl of a food processor. With the motor running, slowly pour the melted butter into the flour, followed by the salt water. Process until the mixture begins to come together to form a rough dough (do not overmix). 
  • Tip the dough onto a lightly floured work surface and knead for a couple of minutes until you have a smooth dough ball. Divide the dough in half (this makes it easier to work with) and cover with a clean tea towel. Leave for about 1 hour at room temperature before using. The dough can also be wrapped in plastic wrap and refrigerated for up to 1 day or frozen for up to 1 month. Bring to room temperature before using.
  • Working with one piece of dough at a time, on a lightly floured work surface, roll the dough into a 2 mm (1⁄6 in) thick circle. Cover, and set aside for a further 1 hour. Use a pastry cutter to cut out 12 cm (43⁄4 in) circles of dough, stacking the circles as you go, until you have 24 circles.

To Make the Beef Empanadas:

  • Heat the oil in a frying pan over medium heat. Add the onion and cook, stirring occasionally, for 10–15 minutes, until softened. Stir through the minced beef and cook, stirring to break up any larger pieces of meat, for 8–10 minutes, until browned. Stir through the cumin and paprika. Add 250 ml (81⁄2 fl oz/1 cup) water and cook, uncovered, for 30 minutes, until most of the liquid has evaporated. Remove from the heat and allow to cool completely.
  • Preheat the oven to 180°C (350°F). Line two baking trays with baking paper.
  • Place 2 tablespoons of the beef mixture in the centre of each dough circle and lightly brush the edges with beaten egg. Fold the dough to enclose the filling and press the edges together to seal. Crimp or pleat the dough, then transfer to the baking trays. Brush the tops of the empanadas with beaten egg, then bake in the oven for 15–20 minutes, until puffed and golden.