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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📖 epicurious
🥘 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.
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