Main Dishesbonappetit4.3
Argentinian Beef Empanadas
The addition of green olives and raisins to the filling in these baked beef empanadas complements the rich flavors of the cumin, paprika oregano, and cayenne.
👥 36 Servings👤 Gaby Melian📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●pot
- ●bowl
- ●oven
📝 Preparation Steps
1
Heat 2 Tbsp. oil in a large pot over high. Cook 2 lb. ground beef, breaking up with a spoon, until browned but not completely cooked through, 6–⏱️ 8 minutes. Transfer to a medium bowl with a slotted spoon, leaving as much fat in pan as possible.
. ground beef (20% fat)2 lb(12 each) Puff Pastry Dough for Turnovers/Empanadas (preferably Goya)3 packages
2
Reduce heat to medium and cook 2 medium onions, chopped, 2 small red bell peppers, seeded, chopped, and remaining 1 Tbsp. oil, stirring, until tender but not browned, 6–⏱️ 8 minutes; season with salt and black pepper. Add 3 Tbsp. ground cumin, 2 Tbsp. sweet paprika, 1 Tbsp. dried oregano, and ¼ tsp. cayenne pepper and cook, stirring, until fragrant, about ⏱️ 1 minute. Add 1½ cups low-sodium chicken stock or broth and reserved beef along with any accumulated juices to pot. Stir in 2 tsp. sugar, 4 tsp. salt, and ¼ tsp. black pepper. Bring to a simmer and cook, stirring and scraping up any brown bits, until most of the liquid is evaporated, 15–⏱️ 20 minutes; taste and season with salt and black pepper, if needed. Stir in ½ cup raisins. Transfer to a medium bowl, cover, and chill at least ⏱️ 3 hours. Do Ahead: Beef filling can be made 3 days ahead. Keep chilled.
medium onions, chopped2(12 each) Puff Pastry Dough for Turnovers/Empanadas (preferably Goya)3 packages. ground cumin3 Tbsp. sweet paprika2 Tbsp. dried oregano1 Tbsp½ cups low-sodium chicken stock or broth1. sugar2 tsp
3
Preheat oven to 375°. Let 3 packages Puff Pastry Dough for Empanadas sit at room temperature ⏱️ 15 minutes to temper. Remove 6 rounds from package, keeping plastic divider underneath, and arrange on a work surface. Place 2 Tbsp. filling in the center of each round.
4
Top with 2 olive halves. Brush water around half of outer edge of each round.
5
Using plastic divider to help you, fold round over filling and pinch edges to seal.
6
Using a fork, crimp edges. Remove plastic and transfer empanada to a parchment-lined sheet tray, spacing 1" apart. Repeat with remaining rounds (you’ll get about 12 empanadas on each tray).
7
Bake empanadas, rotating tray halfway through, until golden brown and slightly darker around the edges, 25–⏱️ 35 minutes. Do Ahead: Unbaked empanadas can be made 3 months ahead; freeze on sheet tray, then transfer to freezer bags and keep frozen.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...