Empanadas de carne (Argentinan Beef Empanadas) is a traditional Argentinian recipe for a classic baked empanada (pasty) with a spiced beef, olive, walnut and raisin filling. The full recipe is presented here and I hope you enjoy this classic Argentinian version of: Argentinan Beef Empanadas (Empanadas de carne).
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The only beef empanadas recipe you'll need! This easy and delicious Argentine recipe comes from Buenos Aires, and makes a tasty meal, appetizer, or snack anytime.
Ingredients:
For the Filling:
olive oil
1 medium onion
2 garlic cloves
500g minced beef
1 tsp salt
1 tsp ground black pepper
1 tsp ground cumin
½ tsp chilli powder or hot paprika (increase for extra spiciness)
¼ tsp ground cinnamon
90g green manzanilla olives chopped
60g walnuts chopped and toasted
80g raisins
1 hard-boiled egg chopped
Pre-heat your oven to 190°C. Line two large baking trays with parchment paper.
Toast the chopped walnuts in the oven until golden brown (about 8-10 minutes). Watch them carefully to prevent burning.
Heat the olive oil in a large pan over medium heat, then add the onion and garlic and fry until they're soft and aromatic (about 4 minutes).
Add the minced beef to the pan and season generously with the spices. Cook until the beef is browned through, but don't overcook.
Mix the toasted walnuts, chopped olives, hard-boiled egg, and raisins into the beef. Taste and adjust seasonings if necessary.
Roll out the empanada dough and cut into discs approximately 15cm in diameter.
Place a spoonful or two of the beef mixture in the centre of each disc. Dab a little water around the edge of the disc to help the edges stick, then fold it in half and press the edges together to seal. Use a fork or stamp to crimp the seal, or fold it to create a rope-like design.
Transfer the empanadas to the prepared trays and brush them with the egg yolk.
Bake at 190°C for 20-25 minutes, or until the empanadas are a light golden brown.
Let them cool for at least 15 minutes before serving, then enjoy warm.
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