Beef Empanadas

Deborah Dana
A version of the traditional Argentine empanada, these delicious empanadas can be prepared to start a barbecue or family meal.
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Ingredients
10
Servings
  • 2 eggs, hard
  • 1 1/2 onions, chopped
  • 1 tablespoon olive oil
  • 1 clove garlic
  • 2 tablespoons oregano
  • 1 kilo ground beef
  • 2 tablespoons raisins
  • 2 tablespoons olives, chopped
  • 1 can tomato, whole
  • 4 cups vegetable oil
  • 2 cups flour
  • 1 tablespoon salt
  • 1/2 sticks unsalted butter, half a cup
  • 1 egg
  • 6 tablespoons water
  • 1 tablespoon vinegar
Preparation
2h
0 mins
Medium
  • For the dough, mix the flour, salt, and butter in a bowl with your hands until you get a uniform dough.
  • In another deep bowl, beat the egg, water, and vinegar with a fork and add to the flour mixture.
  • Knead the mixture on a clean surface with a little flour until you obtain a rustic dough and wrap it in wax paper for one hour.
  • For the filling, start by cutting the eggs into thin slices.
  • In a pot over low heat, cook the onion in oil until golden, then add the garlic and oregano, mixing for 1 minute.
  • Add the meat and cook for 5-10 minutes until all the meat is cooked. Add the raisins, olives, and tomato.
  • Preheat the oven to 100 degrees Celsius and prepare a large sheet of wax paper on a baking tray.
  • Take the empanada dough and roll it out to cut half circles of approximately 10 centimeters to make the empanadas.
  • Take a half-circle and fill it with 2 tablespoons of the meat filling, cover with another half-circle, and seal the edges with a fork.
  • Bake the empanadas in the oven for 20 minutes or until the dough is golden.
  • You can also choose to fry the empanadas in very hot vegetable oil (about 4 minutes per empanada) if you prefer a crunchier touch.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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