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Empanadas criollas: recipe illustration
Appetizers & nibbles

Empanadas criollas

Pastries, fried or baked, filled with spiced minced beef and onion, with a thin, golden crust. Typical of northern and central Argentina, they are eaten hot as a festive dish or as a snack.

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Ingredients

Ingredients

Pâte

Farce

Spices & seasoning

Optional extras

On the side

Instructions

  1. Mix the flour and salt, add the lard and rub it in with your fingertips until the texture is sandy. Work in the egg, then gradually add the lukewarm water to form a soft, smooth dough.
  2. Cover the dough with a cloth and leave it to rest for 30 minutes at room temperature.
  3. Finely slice the onions and pepper. Cook them in the oil for 5 minutes over medium heat, until soft.
  4. Add the minced beef and brown it, breaking it up, for 8 to 10 minutes, then season with the cumin, paprika, chilli, salt and pepper. Let it cool.
  5. Roll the dough out thinly and cut out 12 cm discs using a bowl. Place a spoonful of filling in the centre, a slice of hard-boiled egg and a few olives if using.
  6. Fold the dough into a half-moon, dampen the edges with water and press them closed with a fork.
  7. Brush with beaten egg yolk and bake at 200 °C for 18 to 20 minutes, until well golden. Serve warm.

Variations and tips

Fried version. Fry the empanadas in oil heated to 170 °C for 3 to 4 minutes, until golden, for a crispier pastry.

Using what's available. The lard can be replaced with softened butter or firm margarine without changing the texture much.

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Original Ecomely recipe.