This truly traditional beef empanadas receta (recipe) is from Salta, one of the Northern Provinces in Argentina. Made with ground beef, potatoes, hard-boiled eggs, and a fluffy homemade empanada pastry, these are just to die for!
Ingredients
- water: 6 Tbsp
- salt: 0.5 tsp
- all-purpose flour, sifted: 2 cups
- margarine: 0.25 cup (melted)
- vegetable oil: 1 tsp (or as needed)
- medium potatoes: 2 piece (cubed)
- salted butter: 0.25 cup
- medium onions: 2 piece (chopped)
- stalks green onions: 2 piece (chopped)
- ½ medium red bell peppers: 1 piece (chopped)
- ground beef: 0.66667 pound
- salt: 1 tsp
- cayenne pepper: 0.5 tsp
- ground cumin: 1 tsp
- paprika: 1 tsp
- hard-boiled eggs: 3 piece (chopped)
Metric Conversion
Stages of cooking
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Combine water and salt in a small saucepan over medium heat and warm through, stirring until salt is dissolved. Remove from heat and let cool for 2 to 3 minutes.
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Combine sifted flour and melted margarine in the bowl of a food processor; pulse until crumbly. Add salt water gradually to the food processor and pulse until a soft dough ball forms that easily separates from the edge of the bowl. Add more water, 1 teaspoon at a time, only if needed. Press dough into a ball and wrap tightly with plastic wrap. Refrigerate for at least 30 minutes.
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Preheat the oven to 425 degrees F (220 degrees C). Cover a baking sheet with aluminum foil and grease with vegetable oil. Set aside.
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Bring a saucepan of water to a boil. Add cubed potatoes and cook until soft, 8 to 10 minutes.
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Meanwhile, melt butter in a skillet over medium heat. Cook and stir onions and green onions until soft and translucent, about 5 minutes. Add red peppers and cook for 5 more minutes. Add ground beef and stir with a wooden spoon until fully browned, about 5 minutes. Season with salt, cayenne pepper, cumin, and paprika. Remove from heat.
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Drain potatoes and add to filling. Toss in chopped eggs and let filling cool down for a few minutes.
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Remove pastry from the fridge and knead gently on a floured surface. Divide dough in half and roll out each piece to 1/8-inch thickness.
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Cut out 3-inch circles with a pastry cutter or sharp knife and wet the edges lightly with water. Add 1 large tablespoon of filling in the center of each disc. Fold pastry over, press edges together, and seal with a fork. Transfer empanadas to the prepared baking sheet.
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Bake in the preheated oven until golden brown, 10 to 15 minutes. Remove from the oven and allow to cool just a little before serving.
