This authentic empanada recipe is for Argentinian beef empanadas filled with a savory and delicious mixture of ground beef, hard-cooked eggs, green olives, and potatoes. These classic empanadas are ubiquitous all over Argentina.
Ingredients
- medium potatoes: 2 piece
- butter: 1 Tbsp
- onion: 2 piece (chopped)
- green onions: 3 piece (chopped)
- red bell pepper: 1 piece (chopped)
- lean ground beef: 1 pound
- paprika: 1 tsp
- cayenne pepper: 0.5 tsp
- salt: (to taste)
- green olives, pitted and: 0.75 cup (chopped)
- hard-cooked eggs: 2 piece
- olive oil: 1 Tbsp
- empanada pastry rounds: 24 piece
- egg, lightly: 1 piece (beaten)
Metric Conversion
Stages of cooking
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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.
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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.
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Remove beef mixture from heat; add potatoes and olives. Stir in chopped hard-cooked eggs; set filling aside to cool, about 20 minutes.
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Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with aluminum foil and lightly grease with olive oil.
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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.
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Bake in the preheated oven until golden brown, 15 to 20 minutes.
