Classic Empanadas

These classic empanadas are ubiquitous all over Argentina. Filled with minced beef, hard-boiled egg, green olives, and potatoes, they make a filling snack or packed lunch treat.

• Preparation Time: 35 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 15 mins
• Calories: 393 Calories

Ingredients

• 1 tablespoon butter
• 1 egg, lightly beaten
• salt to taste
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 red bell pepper, chopped
• 1 pound ground beef
• 2 onion, chopped
• 2 potatoes
• ½ teaspoon cayenne pepper
• 2 hard-boiled eggs, chopped
• 3 spring onions, chopped
• ¾ cup green olives, pitted and chopped
• 24 empanada pastry rounds

Recipe Instructions

Step 1

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

Step 2

Place potatoes into 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 3

Meanwhile, melt butter in a large skillet and cook onion and spring 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 4

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

Step 5

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

Step 6

Place an empanada pastry round on a flat surface and lightly wet edges with warm water. Put a large tablespoon of cooled filling in the center and fold pastry 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.