📝 About This Recipe
Transport your senses to the heart of Buenos Aires with these authentic, golden-brown empanadas. Featuring a buttery, flaky shortcrust pastry that shatters upon the first bite, they are filled with a savory, spiced beef 'pino' that is both juicy and aromatic. This recipe balances traditional techniques with modern precision to ensure a perfect pocket of flavor every single time.
🥗 Ingredients
The Shortcrust Pastry
- 3 cups All-purpose flour (sifted)
- 6 tablespoons Unsalted butter (cold and cubed)
- 1 Egg yolk (large)
- 3/4 cup Warm water (mixed with a pinch of salt)
- 1 teaspoon Fine sea salt
The Savory Beef Filling
- 1 lb Ground beef (80/20 lean-to-fat ratio for juiciness)
- 2 large White onions (finely diced)
- 2 tablespoons Beef tallow or Olive oil (tallow provides more authentic flavor)
- 1 tablespoon Smoked paprika (Spanish pimentón)
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1/2 teaspoon Red chili flakes (optional for heat)
- 1/2 cup Green olives (pitted and chopped)
- 2 Hard-boiled eggs (chopped)
- 1/2 cup Green onions (freshly sliced)
The Egg Wash
- 1 Egg (beaten)
- 1 tablespoon Milk
👨🍳 Instructions
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1
In a large bowl, whisk the flour and salt. Add the cold cubed butter and use your fingers or a pastry cutter to work it into the flour until it resembles coarse crumbs.
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2
Mix the egg yolk with the warm salted water. Gradually pour this into the flour mixture, stirring with a fork until a shaggy dough forms.
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3
Turn the dough onto a lightly floured surface and knead gently for 2-3 minutes until smooth. Wrap in plastic and refrigerate for at least 30 minutes to rest the gluten.
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4
While the dough rests, heat the tallow or oil in a large skillet over medium heat. Add the diced onions and cook until translucent and soft, about 8 minutes.
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5
Add the ground beef to the skillet. Break it up with a spoon and cook just until browned. Do not overcook, as it will continue to cook in the oven.
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6
Stir in the paprika, cumin, oregano, and chili flakes. Season generously with salt and pepper. Remove from heat and let the mixture cool completely.
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7
Once the beef is cool, fold in the chopped olives, hard-boiled eggs, and green onions. It is crucial the filling is cold before assembling to prevent the pastry from getting soggy.
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8
Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
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9
Roll out the rested 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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10
Place 2 tablespoons of filling in the center of each dough circle. Be careful not to overfill or the empanada will burst.
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11
Moisten the edges of the dough with a little water. Fold the dough over the filling to create a half-moon shape and press the edges firmly to seal.
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12
Create the 'repulgue' (braid) by folding the edge over itself in small increments, or simply crimp the edges tightly with a fork.
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13
Place the empanadas on the baking sheets. Brush the tops with the egg wash for a shiny, golden finish.
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14
Bake for 25-30 minutes, or until the pastry is a deep golden brown. Let them rest for 5 minutes before serving to allow the juices to settle.
💡 Chef's Tips
Always chill your filling completely; a warm filling will melt the butter in the crust and ruin the texture. Don't skip the resting time for the dough; it prevents the pastry from shrinking during baking. If you don't want to make the 'repulgue' braid, a fork crimp works perfectly and ensures a tight seal. For an extra flaky crust, ensure your butter is ice-cold when you start the dough process. You can freeze these unbaked; just add 5-10 minutes to the baking time when cooking from frozen.
🍽️ Serving Suggestions
Serve with a side of fresh Chimichurri sauce for a bright, herby contrast. Pair with a glass of robust Malbec wine to complement the spiced beef. A simple tomato and red onion salad with vinaigrette makes for a refreshing side. Serve alongside a bowl of Salsa Criolla (diced peppers, onions, and tomatoes in vinegar). Offer a spicy Merkén or hot pepper oil for those who enjoy an extra kick.