Empanadas Criollas
Golden, flaky hand pies filled with savory seasoned beef, olives, hard-boiled egg, and warm spices — the quintessential Argentine street food and family gathering staple.
Ingredients
Dough
- 500g all-purpose flour
- 100g cold beef tallow or butter, cubed
- 1 tsp salt
- 1 tsp paprika
- 180ml warm water
- 1 egg yolk (for egg wash)
Filling (Relleno)
- 500g beef chuck, cut into very small cubes (not ground)
- 2 large onions, finely diced
- 2 tbsp beef tallow or oil
- 1 tbsp sweet paprika (pimentón dulce)
- 1 tsp ground cumin
- 1/2 tsp chili flakes (ají molido)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 hard-boiled eggs, chopped
- 12 green olives, halved
- 2 spring onions, sliced
Instructions
Make the Dough
Sift flour, salt, and paprika together. Rub in the cold beef tallow or butter with your fingertips until the mixture resembles coarse breadcrumbs. Add warm water gradually and knead until a smooth, pliable dough forms. Wrap in cling film and rest in the fridge for 30 minutes.
Cook the Filling
Heat tallow or oil in a large skillet. Sauté the onions until soft and translucent (about 8 minutes). Add the cubed beef, paprika, cumin, chili flakes, salt, and pepper. Cook until the beef is just cooked through, about 6-7 minutes. The mixture should be moist but not wet. Let it cool completely.
Add Extras
Once the filling is cool, fold in the chopped hard-boiled eggs, olive halves, and sliced spring onions. Taste and adjust seasoning.
Assemble
Roll the dough out to 3mm thickness and cut into 14cm circles. Place 2 tablespoons of filling on one half of each circle. Fold the dough over to form a half-moon and press edges firmly.
Seal with Repulgue
Create the traditional twisted rope edge (repulgue) by folding and pinching the edge in small overlapping folds. This seals the empanada and identifies its filling.
Bake
Place on a parchment-lined baking sheet. Brush with beaten egg yolk for a deep golden color. Bake at 200°C (400°F) for 20-25 minutes until gloriously golden and crisp. Serve hot with extra chimichurri.
Nutrition Facts
* Based on a 2,000 calorie diet.