📝 About This Recipe
Transport your family to the vibrant streets of Argentina with these golden, flaky hand pies that are perfectly sized for little hands. These empanadas feature a savory, mild beef filling and a gooey melted cheese option, wrapped in a buttery crust that shatters delightfully with every bite. They are the ultimate 'global favorite' for kids, offering a fun, handheld way to explore international flavors without the spice heat.
🥗 Ingredients
The Dough
- 3 cups All-purpose flour (plus extra for dusting)
- 6 tablespoons Unsalted butter (cold and cubed)
- 1 Egg (large)
- 1/2 cup Warm water (mixed with a pinch of salt)
Savory Beef Filling
- 1/2 lb Ground beef (lean 85/15)
- 1/2 cup Yellow onion (very finely minced)
- 1 tablespoon Olive oil
- 1/2 teaspoon Cumin (ground)
- 1 teaspoon Sweet paprika (not smoked, for kid-friendly flavor)
- 2 tablespoons Beef broth (to keep the meat moist)
Cheese Filling & Assembly
- 1.5 cups Mozzarella or Monterey Jack (shredded)
- 1 egg Egg wash (beaten with a splash of water)
👨🍳 Instructions
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1
In a large bowl, whisk the flour and a pinch of salt. Use your fingers or a pastry cutter to work the cold cubed butter into the flour until it looks like coarse crumbs.
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2
Add the egg and the warm salted water gradually, mixing with a fork until a dough begins to form. Knead lightly on a floured surface for 2-3 minutes until smooth.
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3
Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes. This makes the dough much easier to roll out later.
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4
While the dough rests, heat olive oil in a skillet over medium heat. Sauté the minced onion until soft and translucent, about 5 minutes.
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5
Add the ground beef to the skillet, breaking it up into very small crumbles with a wooden spoon. Cook until fully browned.
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6
Stir in the cumin, paprika, and beef broth. Simmer for 3-4 minutes until the liquid has mostly evaporated but the meat remains juicy. Remove from heat and let cool completely.
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7
Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.
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8
On a floured surface, roll out the dough to about 1/8 inch thickness. Use a 4-inch round cutter (or a large glass) to cut out circles.
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9
For Beef Empanadas: Place 1 tablespoon of the beef mixture in the center of a dough circle. Sprinkle a tiny bit of cheese on top if desired.
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10
For Cheese Empanadas: Place a generous tablespoon of shredded cheese in the center of a dough circle.
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11
Lightly moisten the edges of the dough circle with a finger dipped in water. Fold the dough over the filling to create a half-moon shape.
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12
Press the edges firmly to seal. Use the tines of a fork to crimp the edges, or try the traditional 'repulge' (braided) fold for a fancy look.
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13
Place the empanadas on the prepared baking sheets. Brush the tops generously with the egg wash to ensure a shiny, golden finish.
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14
Bake for 25-30 minutes, or until the empanadas are beautifully golden brown and the cheese ones are just starting to show a little bubble at the seams.
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15
Allow them to cool for 5-10 minutes before serving—the filling inside can be very hot for children!
💡 Chef's Tips
Always let the beef filling cool completely before filling the dough, otherwise the steam will make the crust soggy. If the dough feels too dry while kneading, add water one teaspoon at a time; if too sticky, add a dusting of flour. You can use store-bought refrigerated pie crust or specialized 'disco' dough found in the freezer section of Latin markets to save time. To distinguish between beef and cheese flavors, use two different edge designs (e.g., fork crimps for beef, braided for cheese). Avoid overfilling the empanadas, as they will burst open in the oven if there is too much pressure.
🍽️ Serving Suggestions
Serve with a side of mild avocado crema (mashed avocado with a little lime and sour cream). A side of 'Gaucho Corn' (corn on the cob with a little butter and mild cheese) makes a perfect pairing. For a refreshing drink, serve with homemade lemonade or a light hibiscus tea. Add a small bowl of mild tomato salsa for dipping, which kids usually love. Pair with fresh fruit skewers like mango and pineapple to balance the savory pastry.