📝 About This Recipe
Transport your senses to the streets of Salta with these exquisite, hand-folded beef empanadas. Featuring a buttery, flaky crust that yields to a savory, spiced ground beef filling enriched with green olives and hard-boiled eggs, these parcels are the ultimate comfort food. The secret lies in the 'sofrito' base and a touch of cumin, creating a juice-dripping experience that is both rustic and sophisticated.
🥗 Ingredients
The Homemade Dough
- 3 cups All-purpose flour (sifted)
- 6 tablespoons Unsalted butter (cold and cubed)
- 1 Egg yolk (large)
- 3/4 cup Warm milk (approximately)
- 1 teaspoon Salt
The Savory Beef Filling
- 1 pound Ground beef (80/20 lean-to-fat ratio is best)
- 2 cups White onion (finely diced)
- 2 tablespoons Beef tallow or Olive oil (tallow provides more authentic flavor)
- 1 tablespoon Smoked paprika (sweet pimentón)
- 1 teaspoon Ground cumin
- 1/2 teaspoon Dried oregano
- 1/4 teaspoon Red pepper flakes (optional for heat)
- 1/2 cup Green olives (pitted and chopped)
- 2 Hard-boiled eggs (chopped into small pieces)
- 1/2 cup Green onions (finely sliced)
The Egg Wash
- 1 Egg (beaten with 1 tablespoon of water)
👨🍳 Instructions
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1
Prepare the dough by pulsing flour and salt in a food processor, then adding the cold cubed butter until the mixture resembles coarse crumbs.
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2
Add the egg yolk and slowly drizzle in the warm milk while mixing until a soft dough forms. Knead gently on a floured surface for 2 minutes, wrap in plastic, and chill for at least 30 minutes.
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3
In a large skillet, heat the tallow or oil over medium heat. Add the diced white onions and sauté until translucent and soft, about 8-10 minutes.
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4
Increase heat to medium-high and add the ground beef. Break it up with a wooden spoon and cook until browned.
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5
Stir in the paprika, cumin, oregano, and red pepper flakes. Season generously with salt and black pepper.
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6
Remove the beef mixture from heat. Stir in the chopped green olives and sliced green onions. Let the filling cool completely (or chill overnight) to allow flavors to meld.
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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 4-5 inch round cutter to cut out discs.
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9
Place a heaping tablespoon of the cooled beef filling in the center of each disc, then top with a few pieces of chopped hard-boiled egg.
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10
Lightly moisten the edges of the dough with 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' (braided edge) by pinching and folding the edge over itself, or simply crimp tightly with the tines of a fork.
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12
Place the empanadas on the prepared baking sheets and brush the tops thoroughly with the egg wash for a golden sheen.
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13
Bake for 20-25 minutes, or until the pastry is beautifully golden brown and crisp.
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14
Allow the empanadas to rest for 5-10 minutes before serving to let the juices settle.
💡 Chef's Tips
Always let your filling cool completely before assembling; warm filling will melt the dough and cause leaks. For the flakiest crust, ensure your butter is ice-cold when starting the dough process. If you are short on time, high-quality store-bought 'tapas' or puff pastry rounds can be a great substitute. Don't overstuff! Leave enough room to seal the edges properly to prevent them from bursting in the oven. To get a deeper color, add a pinch of sugar or a drop of honey to your egg wash.
🍽️ 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. A simple tomato and red onion salad with a light vinaigrette makes for a refreshing side. Offer a bowl of 'Salsa Criolla' (diced peppers, onions, and tomatoes in vinegar) for an authentic touch. For a party platter, serve alongside mini chorizos and grilled provolone cheese (provoleta).