Empanadas de carne (Argentine-Spanish beef empanadas)

The empanada is the half-moon filled pastry of Spanish (Galician) and Latin American cuisine. Beef, onion, olives and hard-boiled egg make the classic Argentine filling, while the buttery, crumbly pastry turns golden and crisp in the oven.

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Method

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1. Rub the flour, salt and cold butter into a crumbly mixture, add the egg and enough water to make a smooth dough; wrap in cling film and chill for 30 minutes. ⏱ Timer: 30 min
2. Cook the onion in the oil for 5 minutes, add the garlic and then the meat and fry, breaking it up, until browned. ⏱ Timer: 5 min
3. Add the cumin, paprika, chilli and salt, cook for 5 minutes, then take off the heat and let it cool. ⏱ Timer: 5 min
4. Stir in the eggs, olives and raisins.
5. Roll the pastry out to 3 mm thick and cut 12 cm rounds; put filling on each, fold over, press the edges together and crimp with a fork.
6. Brush with egg and bake at 200 °C (fan 185 °C) for 20–25 minutes until golden; serve warm. ⏱ Timer: 20 min

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The filling must be completely cool, otherwise the pastry will tear.
• Press the edges together well so they don't open during baking.
• The filling can vary: chicken, tuna, cheese, spinach.
• Can be frozen before or after baking; bake from frozen for 8–10 minutes longer.

Frequently asked questions

Baked or fried?

Both are traditional; baked is lighter, fried is crisper.

What can replace the butter?

Lard or oil, but butter gives the flavour.

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