Spicy Beef Empanadas - Argentinian Recipe
Spicy beef empanadas filled with ground beef, jalapeňos, cumin, paprika, coriander, and lots of herbs, an easy Argentinian recipe.
Servings: 40 pieces
Calories: 105kcal
Ingredients
Beef filling:
- 400 g ground beef 14 oz
- 1 onion about 75 g/ 2.6 oz
- 3 tablespoons chopped parsley
- 1 tablespoon chopped coriander
- ½ teaspoon smoked paprika
- 1 teaspoon sweet paprika
- 1 small jalapeňo more or less to taste
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili flakes optional and to taste
- ½ teaspoon salt
- ½ tablespoon olive oil
- 2 tablespoons tomato paste
- 1 egg for brushing the empanadas
Empanada dough (Note 2):
- 375 g all-purpose flour 13.2 oz/ 3 cups + 2 tablespoons
- 1 teaspoon fine sea salt
- 220 g g/ very cold unsalted butter 7.7 oz/ scant 1 cup
- 2 eggs
- 100 ml water very cold, 3.5 fl.oz/ ⅓ cup + 2 tablespoons
Instructions
Beef filling:
- Mix the ground beef, very finely chopped onion, chopped parsley, coriander, smoked and sweet paprika, very finely chopped jalapeňo, ground cumin, coriander, chili flakes, and salt.
- Cook the filling: Heat the oil in a non-stick pan and fry 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.
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. 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 ¾ of the very cold water and mix or process very shortly until the dough comes together.
- 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.
- Wrap the dough into cling film and refrigerate for 20 - 30 minutes.
Form and bake:
- Preheat the oven to 180°C/ 350°F. 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.
- Bake for about 20 minutes or until golden brown and cooked through. Serve as suggested above.
Notes
I recommend using a digital kitchen scale to weigh the butter, either in grams or ounces; measuring butter in cups (especially when cold and cube) is not reliable at all (Amazon affiliate link).
Nutrition
Serving: 1empanada | Calories: 105kcal | Carbohydrates: 8g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 32mg | Sodium: 94mg