Crispy Argentine Beef Empanadas Recipe

Argentine Empanadas Recipe
Category: Appetizers
Yields: 18 Empanadas

Ingredients:

Instructions:

1. Prepare the dough:
   Start by making the dough for your empanadas. On a clean work surface, place the flour and form a well in the center. Add the lard and a pinch of salt into the well. Gradually pour in the warm water, mixing as you go until a dough forms. Once the dough begins to come together, knead it for about 10 minutes until smooth and elastic. Shape it into a ball, wrap it in plastic, and let it rest while you prepare the filling.

2. Prepare the filling:
   Begin by preparing the vegetables. Clean the bell peppers and chop them into small cubes. Do the same with the red onions, ensuring all the pieces are roughly the same size. Next, finely chop the ground beef using a knife to achieve a more rustic texture.

3. Cook the filling:
   In a large skillet or saucepan, heat the lard and olive oil over moderate heat. Once the oil is hot, add the diced onions and cook for about 10 minutes, stirring occasionally. The onions should soften and reduce by about half. Add the diced bell peppers and continue to cook until they are tender. Then, add the chopped beef, season with salt, pepper, cumin, and oregano, and stir well. Cook for another 5-7 minutes, ensuring the beef is browned and fully cooked. Once the filling is done, remove it from the heat and transfer it to a bowl. Allow it to cool slightly before adding the hard-boiled egg, chopped into small pieces, and green olives. Mix everything together to ensure an even distribution of ingredients.

4. Roll out the dough:
   Take the dough and roll it out on a lightly floured surface until it reaches a thickness of about 1.5 mm (1/16 inch). You can use a rolling pin or a pasta machine for this step. Once the dough is rolled out, use a round cutter with a 12 cm (about 4.7-inch) diameter to cut out 18 circles. If you’re not using the dough immediately, wrap the discs in plastic wrap and refrigerate them until you’re ready to proceed.

5. Fill the empanadas:
   Take one dough circle and place it flat on your work surface. Spoon a generous tablespoon of the filling into the center of the dough circle. Be careful not to overfill, as this can make it difficult to seal the edges. Fold the dough over to form a half-moon shape. Press the edges of the dough together using your fingers to seal it. To create the signature empanada edge, you can fold and crimp the edges or use the tines of a fork to press down along the edge, ensuring it’s tightly sealed.

6. Fry the empanadas:
   Heat sunflower oil in a deep frying pan or pot to 160°C (320°F). It’s important to make sure the oil is hot enough to fry the empanadas without them soaking up too much oil. Carefully lower 1 or 2 empanadas into the oil at a time, frying them for 4-5 minutes until they are golden brown and crispy. Once fried, remove the empanadas from the oil and place them on a plate lined with paper towels to drain any excess oil.

7. Serve:
   Serve the empanadas hot, fresh out of the fryer, as an appetizer or snack. Enjoy the crispy golden exterior and the flavorful, savory filling inside. These empanadas are perfect for sharing with family and friends at parties, or simply enjoying as a tasty treat with a side of chimichurri or your favorite dipping sauce.

Enjoy your homemade Argentine Empanadas!