Beef empanadas
Oven-baked empanadas filled with minced beef, plenty of onion, spring onion, cumin and paprika, with chopped egg and olives. Every province has its own – Salta's with potato, Tucumán's with hand-cut beef – and many families add raisins.
- 1 h 45Time
- 55 minHands-on
- 4Portions
- 42 gprotein per portion
- 970kcal per portion
Ingredients for 4 portions
- 2Eggs, hard-boiled
- 2Yellow onions, chopped
- ½Bell pepper, red, chopped
- 3Spring onions, chopped
- 2 tbspRapeseed oil
- 500 gBeef mince
- 1 tspCumin
- 2 tspPaprika
- 3 mlChili flakes
- to tasteSalt
- 80 gGreen olives, pitted
- 24Empanada discs, for baking
- 1Egg, beaten, for brushing
Method
- Hard-boil the eggs for 10 minutes, then cool them under cold water.
- Meanwhile, chop the onions, pepper and spring onions.
- Heat the oil in a large frying pan and gently fry the onions and pepper over a medium heat for about 8 minutes, until soft and translucent.
- Add the minced beef and cook, breaking it up with a wooden spoon, until no longer pink.
- Season with the cumin, paprika, chilli flakes and salt, add the spring onions and cook for 2 more minutes. Take off the heat.
- Spread the filling in a dish and chill it in the fridge until completely cold, at least 30 minutes. Cold filling is easier to handle and won't tear the pastry.
- Meanwhile, peel and chop the eggs and chop the olives.
- Heat the oven to 200 °C. Put a spoonful of filling in the centre of each disc with a little egg and olive. Wet the edge with water, fold into a half-moon and crimp the edge with your fingers or press it with a fork.
- Place the empanadas on a baking tray lined with baking paper and brush with the beaten egg.
- Bake for 15–18 minutes until golden. Leave to rest for a few minutes before serving.
