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Authentic Beef and Potato Empanadas

Stack of three golden-brown baked Beef and potato empanadas, one cut open to show the savory filling.
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Make traditional Argentinian savory hand pies with this recipe for flaky empanada dough and a seasoned ground beef filling. This recipe offers a mindful escape by focusing on the simple joy of creating something by hand.

Ingredients

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  • 2 tablespoons olive oil
  • 1 pound ground beef
  • 1 medium yellow onion, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup beef broth
  • 2 large potatoes, peeled and diced small
  • 1/2 cup green olives, sliced
  • 2 hard-boiled eggs, chopped
  • 1 package (14 ounces) pre-made flaky empanada dough discs (or your homemade recipe)
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  2. Add the chopped onion to the skillet and cook until softened, about 5 minutes.
  3. Stir in the cumin, oregano, smoked paprika, and red pepper flakes. Cook for 1 minute until fragrant.
  4. Pour in the beef broth and bring to a simmer. Add the diced potatoes. Cover and cook for about 10 minutes, or until the potatoes are tender.
  5. Remove the skillet from the heat. Stir in the sliced green olives and chopped hard-boiled eggs. Let the filling cool completely before assembling the empanadas.
  6. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line two baking sheets with parchment paper.
  7. Lay out the empanada dough discs on a clean surface. Place about 2 tablespoons of the cooled beef filling onto the center of each disc.
  8. Moisten the edges of the dough with a little water. Fold the dough over to create a half-moon shape. Press the edges firmly to seal.
  9. Crimp the edges using a fork or create a traditional rope edge (repulgue) by folding and twisting the sealed edge.
  10. Place the assembled savory hand pies on the prepared baking sheets. Brush the tops lightly with the beaten egg wash.
  11. Bake for 15 to 20 minutes, or until the crusts are golden brown and flaky. Serve warm.

Notes

  • For the flakiest dough, ensure your filling is completely cool before stuffing the discs. Warm filling can melt the fat in the dough, resulting in a less flaky texture.
  • If you prefer a richer color on your baked beef empanadas, add a pinch of turmeric to your egg wash.
  • You can substitute ground turkey or shredded cooked chicken for the ground beef if you wish to change the flavor profile.

Nutrition

Find it online: https://blissbatter.com/beef-and-potato-empanadas-recipe/