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argentine empanadas

(9 ratings)
Blue Ribbon Recipe by
Katie Nichols
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

An easy recipe for homemade empanadas. Seriously, anyone can make these terrific appetizers. The crust is perfectly flaky. Inside is a mixture of ground beef, onion, garlic, and seasonings. It's a savory filling with a hint of sweetness and spice. Simply delicious!

— The Test Kitchen @kitchencrew
(9 ratings)
yield 10 -12
prep time 45 Min
cook time 15 Min
method Bake

Ingredients For argentine empanadas

  • 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 argentine empanadas

Test Kitchen Tips
Make sure to roll the crust thin in order to avoid a doughy taste.
  • Prepared dough in a bowl.
    To make the dough: Mix all of the dough ingredients together until it forms into a dough. Set aside.
  • Sauteeing chopped onion and garlic in a skillet.
    Heat the oil in a medium-sized skillet; saute the chopped onion and minced garlic until they are soft.
  • Ground beef browned in a skillet.
    Break up the ground beef and add it to the pan; cook until the beef is no longer pink.
  • Seasoning and peppers added to the skillet.
    Add all the remaining ingredients, except the tomato. Cook for about 2 minutes longer and shut off the heat.
  • Tomatoes added to the skillet.
    Stir in the tomato and taste for seasonings; add more salt and pepper as desired.
  • Oven set to preheat.
    Adjust oven racks to positions #2 and #4; preheat oven to 400 degrees F.
  • Rolling out the dough.
    Roll out half of the dough on a lightly floured pastry board to 1/8" thickness.
  • Dough cut into circles and filling placed on top.
    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.
  • Dough folded and sealed.
    Brush the rims of the dough circles with the egg glaze. Fold half the dough over the filling and crimp the edges together with the tines of a fork.
  • Empanadas baking in the oven.
    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.