Empanadas De Carne (buenos Aires Beef Empanadas)

Empanadas de Carne, or Buenos Aires Beef Empanadas, are a popular dish in Argentinian cuisine. These savory hand pies are filled with a flavorful mixture of seasoned ground beef, onions, and spices, then baked until golden and crispy. They are perfect for a quick meal or as a party appetizer.

Empanadas De Carne (buenos Aires Beef Empanadas)

Ingredients

  • 1 lb (450g) ground beef
  • 1 onion, finely chopped
  • 2 hard-boiled eggs, chopped
  • 1/2 cup (120ml) green olives, pitted and chopped
  • 1/4 cup (60ml) raisins
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 12 empanada discs (store-bought or homemade)

Instructions

  1. In a skillet, cook the ground beef and onion over medium heat until the beef is browned and the onion is soft.
  2. Add the chopped hard-boiled eggs, green olives, raisins, cumin, paprika, salt, and pepper to the skillet. Stir to combine and cook for an additional 5 minutes. Remove from heat and let the filling cool.
  3. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  4. Place a spoonful of the beef filling in the center of each empanada disc. Fold the dough over the filling to create a half-moon shape, then crimp the edges with a fork to seal.
  5. Place the empanadas on the prepared baking sheet and brush the tops with beaten egg for a golden finish.
  6. Bake for 20-25 minutes, or until the empanadas are golden brown and crispy.
  7. Remove from the oven and let cool for a few minutes before serving.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
25 minutes
Total time:
55 minutes
Cooking method
Baking

Nutritional facts per 1 serving

Calories
280 per serving
Protein
15g
Carbohydrates
20g
Fat
14g

Supplies

Baking sheet Parchment paper

Tools

Skillet Knife Fork

Serving suggestions

Serve the empanadas with chimichurri sauce and a side salad for a complete meal.

Tips & tricks

For a time-saving option, use store-bought empanada discs instead of making the dough from scratch.

Cost

$15