Classic Beef Empanadas

This empanada recipe is for authentic Argentinian beef empanadas with a hearty, savory filling of potatoes, hard-cooked eggs, and spiced ground beef.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 393 Calories

Ingredients

• 1 tablespoon butter
• 1 egg, lightly beaten
• 1 pound lean ground beef
• salt to taste
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 red bell pepper, chopped
• 2 onion, chopped
• 3 green onions, chopped
• 2 hard-cooked eggs
• 24 empanada pastry rounds
• 0.5 teaspoon cayenne pepper
• 0.75 cup green olives, pitted and chopped
• 2 medium potatoes

Recipe Instructions

Step 1

Bake in the preheated oven until golden brown, 15 to 20 minutes.

Step 2

Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with aluminum foil and lightly grease with olive oil.

Step 3

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.

Step 4

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.

Step 5

Remove beef mixture from heat; add potatoes and olives. Stir in chopped hard-cooked eggs; set filling aside to cool, about 20 minutes.

Step 6

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.