Argentinian Beef Empanadas are one of my favorite ground beef recipes. Not only are they delicious, but they are super practical. You can freeze the empanadas and have them on hand when we’re not in the mood to cook or don’t have a lot of time.
Believe it or not, I didn’t learn to make Argentinian Beef Empanadas until I left Argentina for a vacation. Back home, I could order them over the phone all the time. My favorites are from “La Querencia”. I go there whenever I am back in Buenos Aires.
Empanada recipes vary by region in Argentina, which is why every time I make them, I try adding something new or changing it up.
Authentic Argentinian Beef Empanadas
You can freeze these Argentinian Beef Empanadas and have them on hand when we’re not in the mood to cook or don’t have a lot of time.
Ingredients
- 15 pieces empanada shells - I used “La Salteña”, find them at your local Latin grocery or make your own
4 teaspoon Canola oil
150 grams white onion
250 grams ground beef (minced beef)
½ medium red pepper (red capsicum)
100 grams green onions (scallions or green shallots)
2 medium tomato
1 cup passata or crushed tomatoes (tomato puree with seeds removed)
1 teaspoon paprika
1 teaspoon cumin
1 pinch salt
1 pinch ground black pepper
Instructions
- Before starting, I like to prepare everything I’m going to need. I chop the onion, red pepper, green onion and beef and separate the ingredients.
- In a large saucepan, heat the oil and cook the onion over high heat until it is transparent. You can season with salt and pepper right at this moment since the salt helps keep the onion from burning.
- Add the beef. It’s important to stir well so that the beef mixes well with the onion and doesn’t form lumps.
- Add the chopped tomato and tomato puree. This makes the beef juicier.
- Take the pan away from the heat and add the green onion—season with the cumin, paprika and salt and pepper to taste.
- Let the beef cool. You can leave it for an entire day in the refrigerator so that the flavors are well developed, and it is cold and easier to put into the empanada shells.
- Fill the empanada shells by putting beef in the middle then using water on the edges so that they seal well. From here, you can form the decorative edge.
- You can spread some whisked eggs on them to give them more color and make them shiny.
- Put the empanadas on a greased baking sheet and put them in the oven at 400ºF until your empanadas are crispy and golden.
Notes
Optional: olives, raisins, hard-boiled egg, potato
Nutrition
Calories: 58kcalCarbohydrates: 4gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 11mgSodium: 26mgPotassium: 210mgFiber: 1gSugar: 2gVitamin A: 319IUVitamin C: 9mgCalcium: 15mgIron: 1mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
