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How to make Meat pies (Beef Empanadas)
Have you ever tried an empanada? A light dough, quick to prepare, that can be easily filled with a variety of flavors. Let's learn this very old recipe that is currently very famous there in Argentina.
Prep Time
1
hour
hr
45
minutes
mins
Cook Time
15
minutes
mins
Total Time
2
hours
hrs
Servings:
26
Meat pies (Beef Empanadas)
Calories:
163
kcal
Equipment
Oven
Ingredients
Dough
4
cups
All-Purpose Flour
16.9 oz (480g)
2
tsp
Salt
0.35 oz (10g)
5
tbsp
Lard
3.5 oz (100g)
1
cup
Warm Water
8.1 fl oz (240 mL)
Filling
1
tbsp
Lard
0.7 oz (20g)
1.1
lb
Ground Beef
17.6 oz (500g)
2
units
Chopped Onions
1/3
cup
White Raisins
1.5 oz (43g)
Warm Water to cover
1/3
cup
Sliced Green Olives
1.2 oz (33g)
1
tsp
Salt
0.25 oz (7g)
1
tsp
Oregano
1
tsp
Ground Cumin
1
tsp
Smoked Paprika
Chopped Parsley to taste
Finishing
1
unit
Yolk
1
tsp
Water
0.2 fl oz (5 mL)
Sugar
Instructions
Dough
In a bowl, mix the flour and salt.
Add the lard and warm water.
Stir it with a spatula initially, then when it is possible, knead the dough with your hands until it no longer sticks to your hands.
Work the dough on a clean surface for 2 minutes to make it smoother. It doesn't need to be perfectly homogeneous.
Wrap the dough and let it rest for at least 1 hour in the refrigerator.
FILLING
In a skillet over high heat, add the lard and ground meat, and let it sauté until it's golden brown and crumbly.
Add the chopped onions and keep sautéing until they're tender, about 6-7 minutes.
Meanwhile, hydrate the raisins with warm water for 5 minutes, then discard the water.
Once the onions are sautéed, add the hydrated raisins, green olives, and season with salt, oregano, ground cumin, and smoked paprika. Mix well.
Remove from heat and transfer to a container, cover, and refrigerate to cool.
When the filling is cold, add the chopped parsley and mix once more.
Assembly
Roll out the dough to a 1/12 inch (2mm) thickness and cut it into circles of your preferred size. Here, I used a 4-inch (10cm) diameter cutter.
Place the filling in the center.
Close the empanadas by crimping the edges.
Fold the edges to create the empanada shape as shown in the photo.
Place them on a greased baking sheet with a thin layer of butter.
Mix the egg yolk with the water and brush it over the empanadas.
Finish by sprinkling sugar on top. Don't forget to make a few holes with a fork for the air to escape.
Preheat the oven to 250°C (480°F) and bake for about 12-15 minutes.