Classic Beef Empanadas

Transport yourself to the vibrant streets of Buenos Aires with these classic beef empanadas. Known as "porteñas," these pastries are filled with a savory ground beef mixture wrapped in a flaky homemade dough. Perfect as an appetizer, main course, or snack, these empanadas bring a taste of Argentina to your home kitchen.

Ingredients

For the Filling:
🧅 4 onions, finely chopped
🧅 4 spring onions (white parts for cooking, green parts raw)
🌶️ 1/2 red bell pepper, finely diced
🌶️ 1/2 green bell pepper, finely diced
🍃 1 bay leaf
🥩 1 kg ground beef
🌾 1 tablespoon flour
🌶️ 1 tablespoon paprika
🌶️ 1 pinch crushed red pepper
🌿 1/2 teaspoon cumin
🥚 3 hard-boiled eggs, chopped
🫒 1 cup green olives, chopped
🧂 Generous amount of salt
🧂 Pepper
🍖 Several spoonfuls of animal fat (pork or beef)
🛢️ A pour of oil

For the Dough:
🌾 500 grams flour
💧 1 cup water
🧂 2 tablespoons salt
🍖 1 cup melted and warm beef fat

Instructions

For the Filling:

1- Heat the Fat:

• In a large copper-colored cooking pot, heat several spoonfuls of animal fat mixed with a little oil on medium heat.

2- Sweat the Onions:

• Add the chopped onions, cooking slowly to release their sweetness.
• Cook until translucent, about 5-6 minutes.

3- Add Vegetables:

• Stir in the white parts of the spring onions and both bell peppers.
• Add the bay leaf and continue cooking until the vegetables are soft.

4- Cook the Ground Beef:

• Increase the heat slightly, add the ground beef, breaking it up with a wooden spoon.
• Season generously with salt and pepper.
• Cook until the beef is gray throughout but not overdone.

5- Finalize the Filling:

• Remove from heat.
• Sprinkle 1-2 tablespoons of flour into the mixture, stirring to absorb juices.
• Add paprika, crushed red pepper, and cumin.
• Mix well.

6- Complete the Filling:

• Stir in the green parts of spring onions, chopped eggs, and olives.
• Remove the bay leaf and allow the filling to cool completely.

For the Dough:

1- Prepare Ingredients:

• Weigh 500g of flour in a large bowl.
• In a separate bowl, dissolve salt in water to create a brine.

2- Mix Dough:

• Warm the beef fat until liquid.
• Create a well in the flour, pour the salted water, and warm fat.
• Mix by hand until a shaggy dough forms.

3- Knead and Rest:

• Knead on a floured surface for 5-6 minutes until smooth.
• Let the dough rest, covered, for at least 30 minutes.

Assembly and Baking:

1- Roll the Dough:

• Divide the dough into small balls.
• Roll each out on a floured surface to preferred thickness.

2- Cut and Fill:

• Use round cutters to form empanada discs.
• Moisten edges with water, add a spoonful of filling to the center.

3- Shape:

• Fold dough over filling, crimp edges to seal.

4- Bake:

• Arrange on a black oven tray.
• Bake in a preheated THB clay oven until golden brown.

Prep Time: 40 minutes (plus dough resting)
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes (plus resting)
Servings: Makes approx. 20 empanadas
Nutrition per Serving:

• Calories: ~200 kcal
• Proteins: 10 g
• Fats: 11 g
• Carbohydrates: 13 g
  Equipment:
• Large copper-colored cooking pot
• Wooden spoon
• Measuring cups
• Large mixing bowl
• Rolling pin
• Cookie cutters
• THB clay oven

Cooking Tips

• Cook onions gently to enhance sweetness.
• Add bell peppers sparingly for freshness.
• Break beef thoroughly to prevent clumping.
• Add spices after cooking to preserve their potency.

#empanadas #argentina #homemade #baking #savorysnack

#elgourmet

Classic Beef Empanadas