🥟 Beefy Buenos Aires Bite: Classic Argentine Empanadas
Forget sad frozen pockets. These Argentine beef empanadas bring flaky pastry, savory filling, and a whiff of tango right into your kitchen—no passport, just an oven. 🤤
⚡ Quick Snapshot
- Prep: 20 min fill, 15 min crimp, 25 min bake.
- Star Cast: ground beef, sweet onions, green olives, hard-boiled eggs, paprika, cumin.
- Why You’ll Crave Them: buttery crust + juicy, smoky filling = handheld happiness.
- Health(-ish) Win: they’re baked, not fried—your jeans nod approvingly.
- Batch Boss: freeze unbaked, score emergency comfort food later.
🍖🥚 Flavor Dream Team
| MVP | Superpower | Why It Matters |
|---|---|---|
| Ground Beef | Umami anchor | Satisfies carnivore cravings |
| Onions | Natural sweetness | Balances beefy depth |
| Green Olives | Salty pop | Brightens every bite |
| Hard-Boiled Eggs | Rich creaminess | Traditional, adds protein |
| Paprika | Smoky color | Signature red hue |
| Cumin | Earthy warmth | Authentic Argentine aroma |
| Empanada Dough | Flaky hug | Keeps fingers grease-free |
🛒 Shopping List
| Item | Purpose | Amount |
|---|---|---|
| Empanada discs (store-bought or homemade) | Edible envelope | 12 large |
| Ground beef (80–85 % lean) | Filling base | 1 lb / 450 g |
| Yellow onion, diced | Sweet crunch | 1 medium |
| Green olives, sliced | Briny zing | ⅓ cup |
| Hard-boiled eggs, chopped | Creamy bite | 2 |
| Paprika (smoked if you’re fancy) | Color + smoke | 1 Tbsp |
| Ground cumin | Earthy depth | 1 tsp |
| Salt & black pepper | Flavor amp | to taste |
| Olive oil | Sauté lube | 1 Tbsp |
| Optional extras | Raisins (sweet twist) / Chili flakes (heat) | you do you |
Pro tip: Chill filling before stuffing; hot mix = soggy dough. Nobody wants wet socks or wet empanadas.
👩🍳 4-Step Game Plan
- Sizzle Stage
Heat olive oil in a skillet. Toss in onions; sauté until glossy. Add beef; brown fully. Season with paprika, cumin, salt, pepper. - Flavor Party
Stir in olives and chopped eggs. Kill heat; let mix cool 10 minutes. - Stuff & Crimp
Place a heaping tablespoon of filling on each dough disc. Fold into a half-moon, press edges, then twist-crimp or fork-seal like a pro. - Bake to Gold
Line a sheet, brush tops with beaten egg (Instagram shine), bake at 400 °F / 200 °C for 22–25 minutes until bronzed.
🎨 Remix Ideas
- Spice Rebel: swap paprika for chipotle powder—fiery fiesta.
- Veggie Flip: ditch beef, use lentils + diced peppers for a plant-powered pocket.
- Cheese Please: sneak in cubed mozzarella that melts into gooey tunnels.
- Sweet-Savory Tango: add a handful of raisins—Argentine abuelas approve.
💡 Pro Tips & Real Talk
- Empanada dough M.I.A.? Whip up quick pie crust; just roll slightly thicker.
- Freezer Friend: Freeze before baking on a tray, then bag. Bake straight from frozen +5 minutes. Future you = grateful.
- Crowd Control: Label spicy vs. mild with a fork pattern. Saves arguments—and tongues. 🙂
- Leftover Magic: Next-day empanada + fried egg on top = breakfast glory.
🤔 Rapid-Fire FAQ
Can I pan-fry instead?
Sure, but you’ll juggle oil splatters and extra calories. I’ll stick with my oven, thanks.
Why olives and eggs?
Classic Argentine combo. Skip them, and every grandma in Mendoza whispers “qué lástima.”
Store-bought discs—okay?
Absolutely. Homemade earns bragging rights, but I won’t gatekeep happiness.
🔥 The Final Crimp
Golden crust, smoky beef, briny olive pops—Argentine empanadas prove good things come in pastry packages. Bake a batch tonight, freeze a stash for later, and flex your new handheld dinner hero. So yeah, stop settling for bland take-out pockets and roll up some real flavor. Your taste buds (and maybe your jealous neighbors) will thank you. 😉
