These spicy beef empanadas are dough pockets filled with ground beef, jalapeรฑos, cumin, paprika, coriander, and fresh herbs. This easy Argentinian recipe makes a delicious, flavorful snack.
I forgot to count these spicy beef empanadas when I made them; there were about 40 of them. But let me tell you, they were gone in no time.
OK, we did not polish them all on our own, so many would definitely be too many for just two adults and two children. We had some help, but still... when I saw how many the recipe would make, I never would have thought they would be gone so fast.
Just like every time I make this kind of filled pocket, like Cheese and Onion Pasties, Pumpkin Pasties, or Beef Pasties.
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What are empanadas?
Empanadas are pastry pockets filled with various ingredients, either baked or fried. They are popular throughout Latin America and southern Europe, with origins tracing back to medieval Spain and Portugal during the Moorish period. The first recorded mention was in a Catalan cookbook from 1520, Llibre del Coch.
However, similar filled pastries existed much earlier, with roots possibly in ancient Persia. Many cultures have their own versions, like Cornish pasties and Indian samosas. The Spanish introduced empanadas to the New World in the 16th century.
Try more Argentinian-inspired recipes like Choripan con Chimichurri, Mint Chimichurri, and Argentinian Alfajores.
Recipe ingredients
The dough is usually made with wheat flour and butter or lard.
For the filling, you will need ground beef, tomato paste, and lots of spices and fresh herbs like parsley and cilantro.
See the recipe card for full information on ingredients and quantities.
How to make spicy beef empanadas?
Make the empanada dough
- Step #1: Combine the flour and salt in a bowl, mixing well. Add the very cold butter, cut into small cubes, and rub it into the flour with your fingertips until the mixture looks like fine crumbs.
Tip: Use only your fingertips to rub the flour with the butter, not your whole hands, to keep the mixture cool and crumbly. Alternatively, use a food processor for a faster, easier option.
- Step #2: Lightly beat the eggs and add them to the mixture. Pour in about ยพ of the very cold water and mix briefly, just until the dough comes together.
- Step #3: Knead the dough briefly, form a ball, wrap in plastic wrap, and refrigerate it for 20-30 minutes.
Make the beef filling
- Step #4: Mix beef, onion, herbs, and spices.
- Step #5: Cook the filling for a few minutes, add the tomato paste, and cook for another 5 minutes. Let it cool while you make the dough and while the dough rests.
Roll and fill the dough
- Step #6: Roll the dough on the working surface and cut it into circles. filled, and wrapped into a semicircle.
- Step #7: Fill the dough with the spicy beef and fold the circles into semicircles. Close and crimp the edges to seal the empanadas thoroughly.
Tip: The easiest way to seal the edges is to lift both sides of the dough circle, keep the filled part on the table, and press the edges together. Then, place the empanada back down and crimp it with a fork. While more decorative techniques exist, the fork method works perfectly for a quick, tasty result.
How to serve empanadas?
You can serve them hot, warm, or at room temperature.
You can serve them with guacamole and sour cream and a nice green salad. You can have them with this Spicy Avocado Spread, this Panama Salad with tomatoes and avocado, or Yogurt Mint Sauce.
They can be easily transported and thus perfect for a picnic.
How to store?
Refrigerate: These spicy beef empanadas keep well in the fridge for up to 2 days.
Freeze unbaked empanadas on a baking tray until solid, then transfer them to freezer bags or containers to prevent sticking. By freezing them on the baking tray, you can ensure the empanadas won't stick together and freeze in a clump.
Frozen empanadas keep for about 3 months and can be baked directly from frozen as directed in the recipe, adding an extra minute or two to the baking time.
Cooked empanadas can also be frozen and reheated in the oven, although the pastry might lose some of its flakiness. However, if you have made more than you can eat, freezing them is still a very good idea.
Reheat in the preheated oven at about 360ยฐF/ 180ยฐC for about 10 minutes or until hot.
Spicy Beef Empanadas - Argentinian Recipe
Equipment
- Non stick pan or large skillet
Ingredients
Beef filling:
- 1 lb ground beef 450 g
- 1 onion about 2.5 oz/ 75 g
- 3 tablespoons parsley chopped
- 1 tablespoon cilantro chopped
- ยฝ teaspoon smoked paprika
- 1 teaspoon sweet paprika
- 1 small jalapeลo more or less to taste
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili flakes optional and to taste
- ยฝ teaspoon fine sea salt
- ยฝ tablespoon olive oil
- 2 tablespoons tomato paste
- 1 egg for brushing the empanadas
Empanada dough (Note 2):
- 3 cups + 2 tablespoons all-purpose flour 13.2 oz/ 375 g
- 1 teaspoon fine sea salt
- 1 cup unsalted butter very cold, 7.7 oz/ 220 g
- 2 eggs
- โ cup + 2 tablespoons water very cold, 3.5 fl.oz/ 100 ml
Instructions
Beef filling:
- Mix the ground beef, very finely chopped onion, chopped parsley, cilantro, smoked and sweet paprika, very finely chopped jalapeลo, ground cumin, coriander, chili flakes, and salt.1 lb ground beef/ 450 g + 1 onion + 3 tablespoons parsley + 1 tablespoon cilantro + ยฝ teaspoon smoked paprika + 1 teaspoon sweet paprika + 1 small jalapeลo + 2 teaspoons ground cumin + 1 teaspoon ground coriander + 1 teaspoon chili flakes + ยฝ teaspoon fine sea salt
- Cook the filling: Heat the oil in the pan and cook the mixture for about 2 minutes, breaking the lumps of meat with a wooden spoon. Add the tomato paste, stir well, and continue cooking the filling until the meat is cooked through (about 5 minutes). Let cool while you make the dough.ยฝ tablespoon olive oil + 2 tablespoons tomato paste
Empanada dough:
- Cut butter into flour: Place the flour and the salt in a bowl. Mix well. Cut the very cold butter into small cubes and rub it into the flour with your fingertips until the mixture resembles fine crumbs. 3 cups + 2 tablespoons all-purpose flour/ 375 g + 1 teaspoon fine sea salt + 1 cup unsalted butter/ 220 gTip: Only use your fingertips and not your whole hands; otherwise, the mixture will become too warm and soft. You can also do this in the food processor; it's easier and quicker.
- Beat the eggs lightly and add them to the mixture. Add about ยพ of the very cold water and mix or process very shortly until the dough comes together.2 eggs + โ cup + 2 tablespoons water
- Knead dough: Turn the dough onto the lightly floured working surface and knead very briefly to obtain a smooth and soft dough. Only add the remaining water if necessary.
- Refrigerate dough: Wrap the dough into cling film and refrigerate for 20 - 30 minutes.
Form and bake:
- Preheat the oven to 180ยฐC/ 350ยฐF. Line two baking trays with baking paper.
- Divide the dough into 4 portions.
- Roll the first portion into a thin sheet and cut the discs using a round cookie cutter of about 10 cm/ 4 inches. Place about 1 teaspoon of filling in the center of the discs.
- Form empanadas: Slightly lift both parts of the circle from the table (while the heavier part of the empanada containing the filling still rests on the table) and press the edges together. You can slightly wet the edges with some water if you feel that they don't keep together well, but I didn't find it necessary, it was a hot day, and the dough was rather soft.
- Crimp: Place the empanada on the table again and crimp the edges by pressing them with a fork. Place the empanada on the baking tray. Repeat with all the remaining dough and filling. I had about 40 empanadas.
- Brush the empanadas with beaten egg. 1 egg
- Bake for about 20 minutes or until golden brown and cooked through. Serve as suggested above.
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