Meat pies (Beef Empanadas)

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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.
5 from 1 review

Equipment

  • Oven
Prep Time 1 hour 45 minutes
Cook Time 15 minutes
Total Time 2 hours
Course Appetizers and Snacks, Everyday Dishes, Homemade food to sell, Lactose free, Meat, Party Snacks, Savory Recipes
Cuisine Argentina, Persian
Servings 26 Meat pies (Beef Empanadas)
Calories 163 kcal

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.

Notes

Valid to: 5 days at room temperature if stored in a sealed container in a dry and airy place. 10 days in the refrigerator if stored in a tightly closed container. 90 days in the freezer. To thaw, simply leave it in the refrigerator for about 6 hours, or at room temperature for 3 hours, or microwave for 30 to 50 seconds.
Keyword empanadas, meat