Empanadas
Argentina's most versatile hand pie — regional varieties abound but the Tucumán style is definitive: a juicy spiced beef, egg and potato filling sealed in a hand-folded pastry and baked or fried until golden.
- Total
- 50 min
- Serves
- 8
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Filling: sauté onions in oil 10 minutes until soft. Add beef cubes and cook over high heat until browned. Add spring onions, cumin, paprika, chilli and salt. Cook 5 minutes. Cool completely. Fold in chopped eggs and sliced olives. The filling should be just moist.
About 5 min
Dough: rub fat into flour and salt. Add warm water to form a firm dough. Rest 20 minutes.
About 14 min
Roll to 4mm thickness. Cut circles using a 14–16 cm round cutter or bowl.
About 14 min
Place 2 tbsp filling on one half. Moisten the edge with water. Fold over into a half moon. Seal with the traditional Argentine repulgue: start at one end and fold/twist the edge in a repeating pattern all the way around, creating a rope border.
About 14 min
Brush with egg wash. Bake at 200°C/400°F for 20–25 minutes until golden. Serve hot as a meal or at room temperature as a snack.
About 3 min
Nutrition per serving (estimate)
- Calories
- 480
- Protein
- 22 g
- Carbs
- 50 g
- Fat
- 22 g
- Fibre
- 3 g
- Sugar
- 3 g
- Sodium
- 640 mg
Contains: gluten, dairy, eggs
You might also cook
All Argentine recipes
Recipe by Boon Tools.