This traditional empanada recipe makes Argentinian beef empanadas that are stuffed with a flavorful filling of potatoes, hard-boiled eggs, hard-cooked meat, and green olives. Argentina is known for its traditional empanadas.
| Prep Time: | 30 mins |
| Cook Time: | 40 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 12 |
Ingredients
- 2 medium potatoes
- 1 tablespoon butter
- 2 onion, chopped
- 3 green onions, chopped
- 1 red bell pepper, chopped
- 1 pound lean ground beef
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- salt to taste
- ¾ cup green olives, pitted and chopped
- 2 hard-cooked eggs
- 1 tablespoon olive oil
- 24 empanada pastry rounds
- 1 egg, lightly beaten
Instructions
- Place potatoes in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, about 8 minutes. Drain. Once cool enough to handle, peel and cut into cubes. Set aside.
- Meanwhile, melt butter in a large skillet and cook onion and green onions until softened, about 5 minutes. Add bell pepper and cook for 3 minutes. Add ground beef; cook and stir until beef is browned, about 5 minutes. Season with paprika, cayenne pepper, and salt.
- Remove beef mixture from heat; add potatoes and olives. Stir in chopped hard-cooked eggs; set filling aside to cool, about 20 minutes.
- Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with aluminum foil and lightly grease with olive oil.
- Place an empanada pastry round on a flat surface and lightly wet the edges with warm water. Put a large tablespoon of cooled filling in the center and fold dough over. Seal edges by pressing with a fork. Repeat with remaining rounds and filling. Transfer empanadas to the prepared baking sheets and brush with beaten egg.
- Bake in the preheated oven until golden brown, 15 to 20 minutes.
- Get the recipe for
- . You can make it ahead of time and keep the dough rounds in the freezer until you’re ready to use them.
Nutrition Facts
| Calories | 393 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 4 g |
| Protein | 15 g |
| Saturated Fat | 5 g |
| Sodium | 501 mg |
| Sugars | 3 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
My 4 and 7 year old grandsons wanted to try making empanadas with me. They had seen them in a cooking tutorial. For their kid tastebuds, we deleted onions, used black olives instead of green, and added 1/2 c. raisins for a sweet surprise. They were devoured as quickly as two hungry boys can eat!
we really enjoyed these
I used sweet potatoes, one pork sausage and spinach.
Took out the olives, and added significantly more spicing. They turned out delicious!