This authentic empanada recipe is for Argentinian beef empanadas filled with a savory and delicious mixture of ground beef, hard-cooked eggs, green olives, and potatoes. These classic empanadas are ubiquitous all over Argentina.
Ingredients
- 2 medium potatoes
- 1 tablespoon butter
- 2 onion , chopped
- 3 greens onions , chopped
- 1 red bell pepper , chopped
- 1 pound lean ground beef
- 1 teaspoon paprika
- 0.5 teaspoons cayenne pepper
- salt to taste
- 0.75 cups green olives , pitted and chopped
- 2 hard-cooked eggs
- 1 tablespoon olive oil
- 24 empanadas pastry rounds
- 1 egg , lightly beaten
Instructions
-
1
Place potatoes in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, about 8 minutes. Drain. Once cool enough to handle, peel and cut into cubes. Set aside.
-
2
Meanwhile, melt butter in a large skillet and cook onion and green onions until softened, about 5 minutes. Add bell pepper and cook for 3 minutes. Add ground beef; cook and stir until beef is browned, about 5 minutes. Season with paprika, cayenne pepper, and salt.
-
3
Remove beef mixture from heat; add potatoes and olives. Stir in chopped hard-cooked eggs; set filling aside to cool, about 20 minutes.
-
4
Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with aluminum foil and lightly grease with olive oil.
-
5
Place an empanada pastry round on a flat surface and lightly wet the edges with warm water. Put a large tablespoon of cooled filling in the center and fold dough over. Seal edges by pressing with a fork. Repeat with remaining rounds and filling. Transfer empanadas to the prepared baking sheets and brush with beaten egg.
-
6
Bake in the preheated oven until golden brown, 15 to 20 minutes.
Nutrition Facts
Per serving
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