📝 About This Recipe
Transport your kitchen to the heart of Argentina with these handcrafted beef empanadas, featuring a buttery, flaky crust and a deeply savory filling. The secret lies in the 'pino'—a rich mixture of ground beef, slow-cooked onions, and aromatic spices like cumin and smoked paprika, balanced by the traditional addition of briny olives and hard-boiled eggs. Perfectly portable and irresistibly golden-brown, these hand pies are the ultimate comfort food for gatherings or a sophisticated weeknight treat.
🥗 Ingredients
The Flaky Dough (Masa)
- 3 cups All-purpose flour (sifted)
- 6 tablespoons Unsalted butter (cold and cubed)
- 1 Egg yolk (large)
- 1/2 to 3/4 cup Warm milk (as needed for texture)
- 1 teaspoon Salt
Savory Beef Filling
- 1 pound Ground beef (80/20 lean-to-fat ratio for juiciness)
- 2 large Yellow onions (finely diced)
- 1/4 cup Beef broth (to keep the filling moist)
- 1 tablespoon Smoked paprika (Spanish pimentón preferred)
- 1 teaspoon Ground cumin
- 1/2 teaspoon Dried oregano
- 1/4 teaspoon Red pepper flakes (optional for a subtle kick)
- 1/3 cup Green olives (pitted and sliced)
- 2 Hard-boiled eggs (chopped)
- 2 stalks Green onions (finely sliced)
- 2 tablespoons Lard or Vegetable oil (for sautéing)
Egg Wash
- 1 Egg (beaten with 1 tbsp water)
👨🍳 Instructions
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1
Prepare the dough by mixing the flour and salt in a large bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
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2
Whisk the egg yolk into the warm milk. Gradually add the liquid to the flour mixture, stirring until a dough forms. Knead gently on a floured surface for 2-3 minutes until smooth. Wrap in plastic and chill for at least 30 minutes.
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3
In a large skillet, heat the lard or oil over medium heat. Add the diced yellow onions and cook slowly for 8-10 minutes until translucent and soft, but not browned.
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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 just browned. Drain excess fat if necessary.
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5
Stir in the smoked paprika, cumin, oregano, red pepper flakes, salt, and black pepper. Pour in the beef broth and simmer for 5 minutes until the liquid is mostly absorbed but the meat remains moist.
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6
Remove the skillet from heat. Stir in the sliced green onions. Let the filling cool completely (this is crucial for preventing the dough from tearing).
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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 a tablespoon of the cooled beef mixture in the center of each dough circle. Top with a few pieces of chopped hard-boiled egg and a slice of olive.
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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' (braid) by folding the edge over itself in small increments, or simply crimp the edges tightly with a fork.
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12
Place the empanadas on the prepared baking sheets. Brush the tops generously with the egg wash for a glossy, golden finish.
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13
Bake for 20-25 minutes, or until the empanadas are beautifully golden brown and the pastry is cooked through.
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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 assembly; warm filling will melt the dough's fat and cause it to break. For the flakiest crust, ensure your butter is ice-cold when mixing it into the flour. If you're short on time, high-quality store-bought 'discos' (empanada wrappers) found in the freezer section are a great substitute. Don't overfill the empanadas, as they may burst in the oven; leave about half an inch of border for a secure seal. You can make the filling a day in advance to allow the flavors to deepen and intensify.
🍽️ Serving Suggestions
Serve with a side of fresh Chimichurri sauce for a bright, herby contrast to the rich beef. Pair with a glass of robust Argentine Malbec to complement the smoky paprika and cumin notes. Offer a simple tomato and red onion salad dressed with red wine vinegar as a refreshing side. For a traditional touch, serve alongside a bowl of Salsa Criolla (diced peppers, onions, and tomatoes in vinegar). A cold Lager or Pilsner beer also works wonderfully to cut through the buttery pastry.