Argentinian Beef Empanadas

By Culiora

Classic Argentinian empanadas mendocinas featuring a deeply savoury filling of spiced hand-cut beef, sweet melted onions, green olives, and hard-boiled eggs. Encased in a flaky lard-based pastry and baked until blistered and golden, they yield rich, juicy bites.

• Servings: 4
• Prep time: 50 min
• Cook time: 35 min
• Total time: 85 min

Ingredients

• 500 g plain flour
• 100 g lard (or unsalted butter), melted and slightly cooled
• 200 ml warm water
• 1 tsp fine salt
• 500 g beef sirloin or flank steak, finely hand-diced (or coarse ground beef)
• 2 tbsp lard or neutral vegetable oil
• 400 g yellow onions, finely chopped
• 2 clove garlic cloves, minced
• 1.5 tbsp sweet paprika
• 1 tbsp ground cumin
• 0.5 tsp chilli flakes (ají molido)
• 1 tsp dried oregano
• 1 tsp fine salt
• 0.5 tsp freshly ground black pepper
• 60 ml beef broth
• 2 pcs hard-boiled eggs, chopped
• 60 g pitted green olives, sliced
• 3 pcs spring onions, green parts only, finely sliced
• 1 pcs egg, beaten with 1 tbsp water for egg wash

Instructions

1. In a large bowl, whisk together the flour and 1 teaspoon of salt. Dissolve the melted lard into the warm water, then pour into the flour. Mix until a dough forms, then knead on a clean work surface for 5 to 7 minutes until smooth and supple. Wrap in cling film and rest at room temperature for at least 45 minutes.
2. Melt 2 tablespoons of lard or oil in a wide frying pan over medium heat. Add the chopped yellow onions and a pinch of salt. Cook slowly for 12 to 15 minutes, stirring occasionally, until soft, translucent, and sweet, without letting them brown deeply. Add the minced garlic and cook for 1 minute until fragrant.
3. Increase the heat to medium-high. Add the diced beef, sweet paprika, ground cumin, chilli flakes, oregano, 1 teaspoon salt, and black pepper. Stir rapidly for 3 to 4 minutes just until the beef changes colour and is no longer raw on the exterior. Pour in the beef broth and remove immediately from the heat. Stir in the sliced spring onion greens.
4. Spread the filling onto a wide plate or baking tray and refrigerate for at least 1 hour until completely cold. Chilling sets the juices and fat, preventing the dough from becoming soggy during assembly.
5. Preheat the oven to 200°C (180°C fan) and line two large baking trays with baking parchment.
6. Divide the rested dough into 12 equal portions (about 65 g each) and roll each into a smooth ball. On a lightly floured surface, roll each ball out into a circle roughly 13–14 cm in diameter and 2 mm thick.
7. Place 1 heaped tablespoon of chilled meat filling in the centre of each dough round. Top each portion with a few slices of green olive and some chopped hard-boiled egg. Lightly moisten half of the edge of the dough circle with water. Fold the dough over the filling to form a half-moon, pressing the edges firmly together to expel trapped air and seal tightly.
8. Rope-braid the edges using the traditional repulgue technique: starting from one corner, fold a triangular corner over itself, press down, and continue folding and pressing along the entire curved seam. Alternatively, crimp firmly with the tines of a fork.
9. Arrange the empanadas on the prepared baking trays. Brush the tops lightly with the beaten egg wash. Bake at 200°C for 20 to 25 minutes, or until the pastry is blistered, crisp, and deep golden brown. Let rest for 5 minutes before serving warm.