Argentine Empanadas

★★★★★ 8 Reviews
knichols5895 avatar
By Katie Nichols
from Thousand Oaks, CA

Very tasty finger food and appetizer. It's not that spicy so don't worry about that at all.

Blue Ribbon Recipe

These really do make for a terrific appetizer for any occasion. We especially enjoyed the strong cumin flavor... yum!

serves 10-12
prep time 45 Min
cook time 15 Min
method Bake


  •   1 Tbsp
    olive oil
  •   1/4
    onion, chopped
  •   1
    clove garlic, minced
  •   1/2 lb
    extra lean ground beef
  •   1/4 bunch
    cilantro, minced
  •   1/2
    red bell pepper, diced
  •   1/8 tsp
    cayenne pepper
  •   1/2 tsp
    ground cumin
  •   1 Tbsp
    tomato sauce
  •   1 tsp
  •   1/2 tsp
    black pepper
  •   1
    tomato, diced
  •   2 c
    all-purpose flour
  •   1 tsp
    baking powder
  •   1/4 tsp
    onion salt
  •   2/3 c
    vegetable shortening (crisco)
  •   1/2 c
    ice water
  •   1
    beaten egg yolk
  •   1 Tbsp

How To Make

Test Kitchen Tips
Make sure to roll the crust thin in order to avoid a doughy taste.
  • 1
    To make dough: Mix all of the dough ingredients together until it forms into a dough. Set aside.
  • 2
    Heat the oil in a medium-sized skillet; saute the chopped onion and minced garlic until they are soft.
  • 3
    Break up the ground beef and add it to the pan; cook until the beef is no longer pink.
  • 4
    Add all the remaining ingredients, except the tomato; cook for about 2 minutes longer and shut off the heat.
  • 5
    Stir in the tomato and taste for seasonings; add more salt and pepper as desired.
  • 6
    Adjust oven racks to positions #2 and #4; preheat oven to 400 degrees F.
  • 7
    Roll out half of the dough on a lightly floured pastry board to 1/8" thickness.
  • 8
    Cut with a 4" inch round cookie cutter which has been dipped in flour. Place a heaping spoonful of filling in the middle of each circle.
  • 9
    Brush the rims of the dough circles with the egg glaze; fold half the doug over the filling and crimp the edges together with the tines of a fork.
  • 10
    Place each empanada on a greased baking sheet and brush the tops with the egg glaze. Bake for 15-20 minutes or until the crust is golden brown.