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Argentinian Beef and Chorizo ​​Empanadas recipe

Empanadas are a delicious appetizer or party dish that eats a lot in Spanish-influenced countries. This is Argentinian empanada recipe .
Prep Time1 hour
Cook Time20 minutes
Total Time1 hour 20 minutes
Course: Appetizer, Main Course
Cuisine: shouth american
Servings: 20 pieces

Ingredients

for filling

  • 2 tbsp olive oil
  • ½ cup chopped onion
  • 1 tbsp minced garlic
  • 300 g minced beef
  • 150 g chorizo
  • 2 tbsp tomato paste
  • 150 g potatoes, diced
  • ½ tsp dried thyme
  • ½ tsp dried oregano
  • ¼ tsp cumin
  • 1 tbsp paprika powder or chilli powder
  • 200 ml beef stock
  • 100 ml tomato puree or fresh tomatoes
  • cup green onion

for pastry

  • 500 g all purpose flour
  • ½ tsp salt
  • 200 g butter
  • 1 egg yolk
  • 10 tbsp milk

other ingredients

  • 4 tbsp green olives
  • 2 hard-boiled eggs
  • 1 egg white

Instructions

Make filling

  • Season the ground beef with a little salt and pepper. (I didn't write down this salt and pepper in the ingredients.)
  • Peel the chorizo ​​and chop it into small pieces by hand.
  • Put the thick pot over medium heat, add the olive oil and cook the onion for about 2 minutes.
  • Add minced garlic and chorizo ​​and stir-fry for 2 minutes. There is a lot of fat in the chorizo, so if you stir-fry it first, you don't need to add any more oil.
  • Add beef and stir-fry until brown.
  • Add the tomato paste and stir-fry for 2 minutes. It's good to stir-fry the tomato paste before pouring the stock to get rid of the sour taste.
  • Add all other ingredients and simmer for 15 minutes. It's done when the potatoes are cooked.
    When done, add the green onions, stir, then turn off the heat and cool.

make pastries

  • Add salt to the flour and mix, then add the butter and mix thoroughly with your hands.
  • Add the egg yolks, add the milk little by little.
    Gradually stir in flour with hand, until dough comes together.
    Wrap it in cling film and refrigerate for 30 minutes.
    (You can save time by boiling two eggs at this time.)
  • After 30 minutes, take out the dough and roll it out with a rolling pin. It doesn't stick even you don't sprinkle flour.
    It should be about 3mm thick.
  • Cut into 12-15cm circles and cover with plastic wrap.

olives and boiled eggs

  • Chop the pickled green olives and boiled eggs. Set aside.

make empanadas

  • Lay circles, put about 2 tsp filling in the center (depending on size of pastry), adding a little chopped green olive and some hard-cooked egg.
    Moisten outer edge round with egg white or water, wrap dough around filling, pressing edges together.
  • Fold edge back and finish by pinching little pleats or crimping with a fork.

baking empanadas

  • Place empanadas on parchment-lined baking pan, brush tops lightly with butter
  • Bake in an oven preheated to 19 degrees C for 20 minutes.

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