Beef Empanadas

Method

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1. Rub the butter into the flour and salt until it resembles coarse crumbs. Beat the egg into the cold water and add gradually, bringing it together into a firm dough. Chill 1 hour.

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2. Cook the onions in the olive oil over medium-low heat for 15 minutes until soft and sweet.

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3. Raise the heat, add the beef and brown for 8 minutes, breaking it up.

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4. Add the paprika, cumin, oregano, chilli flakes and salt and cook 2 minutes, then the stock. Simmer 5 minutes — the mixture should be moist, not dry.

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5. Cool completely, then refrigerate overnight. This is the step that makes the difference.

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6. Fold the chopped egg, olives and spring onions into the cold filling.

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7. Roll the dough to 3 mm and cut 13 cm circles.

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8. Place 2 tablespoons of filling on each, brush the rim with water, fold into a half-moon and press firmly to seal.

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9. Crimp the edge with the traditional repulgue twist, or press with a fork.

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10. Brush with beaten egg and bake at 200°C / 390°F for 22 to 25 minutes until deep golden. Rest 5 minutes before eating — the filling is molten.

    Mark done Start 22 min timer

Chef’s Tips

• Chill the filling overnight. A warm or even room-temperature filling will leak and soften the pastry.
• Seal firmly and completely; any gap becomes a blowout in the oven.
• Chopped hard-boiled egg is traditional and adds richness — do not leave it out.

Pairing Suggestions

• A Malbec, naturally, or a cold lager
• Serve with chimichurri for dipping
• Follow with dulce de leche pancakes

Storage & Reheating

Unbaked empanadas freeze 3 months — bake from frozen, adding 8 minutes. Baked ones keep 3 days; re-crisp at 190°C for 10 minutes.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.