📝 About This Recipe
Tracing its roots back to the heart of Argentina, these empanadas feature a buttery, flaky crust that shatters upon the first bite to reveal a savory, spiced beef filling. The secret lies in the 'pino'—a rich mixture of hand-cut beef, caramelized onions, and traditional spices like cumin and smoked paprika. Fried to a perfect golden hue, these handheld treasures are the epitome of South American comfort food, offering a symphony of textures and a warm, soul-satisfying flavor profile.
🥗 Ingredients
The Flaky Dough (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 Beef Filling (Pino)
- 1 pound Ground beef (80/20 lean-to-fat ratio for juiciness)
- 2 large Yellow onions (finely diced)
- 2 tablespoons Beef tallow or lard (can substitute with vegetable oil)
- 1 tablespoon Smoked paprika (sweet Spanish style)
- 1 teaspoon Ground cumin (toasted if possible)
- 1/2 teaspoon Red pepper flakes (adjust for heat preference)
- 2 Hard-boiled eggs (chopped into small pieces)
- 1/4 cup Green olives (pitted and sliced)
- to taste Salt and Black pepper
For Frying
- 1 quart Vegetable oil (for deep frying)
👨🍳 Instructions
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1
In a large bowl, combine the flour and cold cubed butter. Use your fingertips or a pastry cutter to work the butter into the flour until it resembles coarse crumbs.
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2
Mix the egg yolk with the salted warm water. Gradually add this liquid to the flour mixture, stirring until a shaggy dough forms.
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3
Turn the dough onto a lightly floured surface and knead for 3-5 minutes until smooth and elastic. Wrap in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
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4
While the dough rests, prepare the filling. Heat the lard or oil in a large skillet over medium-high 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, breaking it up with a wooden spoon. Cook until browned and no longer pink.
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6
Stir in the paprika, cumin, red pepper flakes, salt, and pepper. Lower the heat and let the flavors simmer together for 5 minutes. Remove from heat and let the mixture cool completely.
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7
Once the beef mixture is cool, gently fold in the chopped hard-boiled eggs and sliced green olives. Cooling the filling is crucial to prevent the dough from tearing.
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8
Roll out the rested dough on a floured surface to about 1/8-inch thickness. Use a 5-inch round cutter to cut out discs.
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9
Place 2 tablespoons of the filling in the center of each disc. Do not overfill, or they will burst during frying.
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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 and press the edges firmly to seal.
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11
Create a 'repulge' (braided edge) by folding the edge over itself in small increments, or simply crimp the edges tightly with a fork.
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12
Heat the vegetable oil in a deep pot to 360°F (182°C). Fry the empanadas in batches of 3 or 4 for about 2-3 minutes per side until they are a deep golden brown and bubbly.
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13
Remove with a slotted spoon and drain on paper towels. Serve warm for the best texture.
💡 Chef's Tips
Always let your filling cool completely before assembling; warm filling will melt the fat in the dough and cause leaks. If the dough is too springy when rolling, let it rest for another 10 minutes to relax the gluten. For an extra crispy crust, ensure your oil temperature stays between 350°F and 375°F; too low and they'll be greasy, too high and they'll burn. You can prepare the filling a day in advance to let the spices fully permeate the meat. To avoid 'leakers,' ensure there is no air trapped inside the empanada before you finish the final seal.
🍽️ Serving Suggestions
Serve with a fresh Chimichurri sauce (parsley, garlic, vinegar, and oil) for a bright, acidic contrast. A side of Salsa Criolla (diced peppers, onions, and tomatoes) adds a refreshing crunch. Pair with a glass of robust Argentine Malbec to complement the savory beef and spices. For a lighter side, a simple arugula salad with lemon vinaigrette cuts through the richness of the fried dough. Provide extra lime wedges for squeezing over the hot empanadas to wake up the flavors.