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Empanada (Argentine Stuffed Pastry)

Name: Empanada (Argentine Stuffed Pastry)
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 4 servings
Cuisine: Argentine
Ingredients: 350 g Flour; 80 g Butter or lard; 120 ml Warm water; 1 tsp Salt; 400 g Minced beef; 2 each Onions; 1 tsp Paprika & cumin; 1 tsp Pimentón (smoked paprika); 2 each Hard-boiled eggs; 12 each Green olives; 2 stalk Green onion; 1 each Egg wash; 1 to taste Salt & pepper

A stuffed pastry of dough folded around minced beef, onion, egg, and olives, then baked (or fried). Rooted in Spain but most famous as Argentina's national snack. The hand-twisted edge ('repulgue') is its signature, and the crimp pattern marks the filling.

Ingredients

4servings

Dough (or store-bought empanada discs)
Flour350 g
Butter or lard · cold80 g
Warm water120 ml
Salt1 tsp
Filling (carne)
Minced beef400 g
Onions · chopped2 each
Paprika & cumin · each1 tsp
Pimentón (smoked paprika)1 tsp
Hard-boiled eggs · chopped2 each
Green olives · halved12 each
Green onion · sliced2 stalk
Egg wash · to brush before baking1 each
Salt & pepper1 to taste

Steps

Dough: rub cold butter into the flour and salt, knead with warm water, and rest 30 min (skip if using store-bought discs).
⏲ 30 min
Filling: sauté onion, add the beef and spices, cook through, and season. Cool, then mix in chopped egg and green onion — cool it well so it's easy to fill.
⏲ 15 min
Roll the dough thin and cut 12cm rounds.
⏲ 5 min
Place a spoon of filling and half an olive on each disc and fold into a half-moon.
⏲ 5 min
Dab water on the edge, press to seal, then fold and twist it into the 'repulgue' (or crimp with a fork).
⏲ 10 min
Brush with egg wash and bake at 200C (400F) for 15-20 minutes until golden. You can deep-fry them instead.
⏲ 18 min

Tips & Variations

Variations

Carne (beef): Minced beef — the most classic.
Jamón y queso: Ham and cheese.
Humita: Corn and white sauce (vegetarian).
Caprese/spinach: Tomato-mozzarella, or spinach and ricotta.

Tips

Cool the filling fully before assembling so the dough doesn't go slack and seals well.
Authentic filling is slightly juicy (jugoso) — be generous with onion and use minced (not ground-fine) beef.
Wet and press the edge firmly so they don't burst while baking.
Use the repulgue pattern to mark the filling so you can tell varieties apart.
Baked is lighter, fried is crispier — take your pick.

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