📝 About This Recipe
Transport your senses to the streets of Mendoza with these quintessential Argentine hand pies, featuring a buttery, flaky crust and a deeply savory beef filling. These empanadas are defined by the traditional addition of green olives, hard-boiled eggs, and a touch of cumin, creating a complex flavor profile that is both rustic and refined. Perfectly portable and incredibly satisfying, they represent the ultimate expression of Latin American street food comfort.
🥗 Ingredients
The Flaky Pastry (Masa)
- 3 cups All-purpose flour (sifted)
- 6 tablespoons Unsalted butter (cold and cubed)
- 1 Egg yolk (large)
- 3/4 cup Warm water (mixed with 1 tsp salt)
The Savory Beef Filling (Pino)
- 1 pound Ground beef (80/20 lean-to-fat ratio for juiciness)
- 2 large White onions (finely diced)
- 2 tablespoons Beef tallow or vegetable oil (for authentic flavor)
- 1 tablespoon Smoked paprika (sweet or hot depending on preference)
- 1 teaspoon Ground cumin (toasted if possible)
- 1 teaspoon Dried oregano (crushed between palms)
- 1/2 cup Green olives (pitted and sliced)
- 2 Hard-boiled eggs (chopped into small pieces)
- to taste Salt and Black Pepper
The Egg Wash
- 1 Egg (beaten with 1 tbsp water)
👨🍳 Instructions
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1
In a large bowl, mix the flour with the salt. Incorporate the cold cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
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2
Add the egg yolk and the warm salted water gradually. Knead the dough gently on a lightly floured surface for 3-5 minutes until smooth and elastic. Wrap in plastic and chill for at least 30 minutes.
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3
Heat the beef tallow or oil in a large skillet over medium heat. Sauté the onions until they are translucent and very soft, about 8-10 minutes. Do not brown them.
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4
Add the ground beef to the skillet. Break it up with a wooden spoon and cook until just browned. Drain any excessive fat if necessary, but leave a little for moisture.
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5
Stir in the paprika, cumin, oregano, salt, and pepper. Cook for another 2 minutes to toast the spices and integrate the flavors.
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6
Remove the beef mixture from heat. Stir in the sliced green olives and chopped hard-boiled eggs. Let the filling cool completely before assembly—this is crucial for a crisp pastry.
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7
Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
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8
Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Use a 5-inch round cutter to cut out circles.
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9
Place about 2 tablespoons of the cooled filling in the center of each dough circle. Be careful not to overfill.
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10
Moisten the edges of the dough with a little water. Fold the dough over the filling to create a half-moon shape, pressing the edges firmly to seal.
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11
Create the 'repulge' (the decorative edge) by folding the edge over itself in small increments, or simply use the tines of a fork to crimp the edges shut.
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12
Place the empanadas on the prepared baking sheets. Brush the tops generously with the egg wash for a golden, glossy finish.
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13
Bake for 20-25 minutes, or until the pastry is a beautiful golden brown and slightly puffed.
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14
Allow the empanadas to rest for 5 minutes before serving to let the juices inside settle.
💡 Chef's Tips
Always let your filling cool completely (or even chill it) before filling the dough to prevent the pastry from becoming soggy. For a lighter crust, you can substitute half the butter with high-quality lard. If the dough is shrinking back while rolling, let it rest for another 10 minutes to relax the gluten. Don't skip the onions; the traditional ratio is almost 1:1 beef to onions to ensure a juicy interior. To freeze, assemble the empanadas but do not bake; freeze on a tray then transfer to a bag, baking from frozen for an extra 10 minutes.
🍽️ Serving Suggestions
Serve with a side of fresh Chimichurri sauce for a bright, herbaceous contrast. Pair with a glass of robust Argentine Malbec to complement the savory beef and spices. Add a small bowl of 'Salsa Criolla' (diced peppers, onions, and tomatoes in vinegar) for crunch. Serve as part of a larger 'Asado' (BBQ) spread or as a standalone appetizer with lime wedges.