Argentine Beef Empanadas with Smoked Paprika and Olives
A classic Argentinian street food, these empanadas are packed with a savory filling of minced beef, smoky paprika, briny olives, and hard-boiled eggs, all encased in a flaky, golden pastry.
- Prep1h
- Cook45 min
- Total2h 30m
- DifficultyHard
- Servings30
These empanadas take you straight to the streets of Buenos Aires. The dough, made with lard, is tender and flaky, while the filling is a rich blend of chopped beef, sweet smoked paprika, cumin, and green olives, with a surprise crunch of red pepper flakes.
They are perfect for parties or as a meal on their own. The hard-boiled eggs and butter cubes in the filling add a layer of richness that sets them apart from other empanada recipes. Serve them hot out of the oven for the best experience.
Ingredients
Dough
Filling
Converted amounts are rounded.
Method
- In a small saucepan, combine the water and salt and bring to a simmer. Add the lard and stir until melted. Remove from heat and let cool to room temperature.
- Transfer the cooled liquid to a large bowl. Using a wooden spoon, stir in 4 cups of the flour, 1 cup at a time, until the dough begins to form a ball. Turn the dough out onto a lightly floured surface and knead, adding the remaining flour 2 tablespoons at a time, until a stiff, dry dough forms. Divide into 4 equal pieces, shape into 1-inch-thick disks, wrap in plastic, and refrigerate for at least 1 hour and up to 24 hours.
- Season the beef generously with salt and black pepper. In a large nonstick skillet, melt 1 tablespoon of the lard together with the 4 tablespoons of butter (not the cubes). Add the onions and cook over medium-low heat, stirring occasionally, until translucent, about 8 minutes. Stir in the crushed red pepper, cumin, paprika, and the minced scallion whites. Cook for 2 minutes, then remove from heat and stir in the scallion greens. Season with salt and pepper, then transfer to a large bowl.
- Wipe out the skillet and heat 1 tablespoon of olive oil over high heat. Add half the meat and cook, stirring, until well browned, about 2 minutes. Using a slotted spoon, transfer the meat to the bowl with the onions. Repeat with the remaining oil and meat. Add the oregano and the remaining 3 tablespoons of lard to the meat mixture. Mix well, season with salt and pepper, cover, and refrigerate until firm.
- Line two baking sheets with parchment paper. On a lightly floured surface, roll out one piece of dough into a 7x14-inch rectangle, about 1/8 inch thick. Using a 3 1/2-inch round cookie cutter, cut out 6 rounds and place them on the prepared sheets. Repeat with the remaining dough pieces. Gather the scraps, knead into a disk, roll out, and cut 6 more rounds.
- Preheat the oven to 350°F. Place about 1 tablespoon of the meat filling in the center of each dough round. Top with some chopped egg, olives, and a small cube of butter. Moisten the edge of each round with water, fold in half to form a half-moon, and pinch the edges firmly to seal. Crimp the edges decoratively.
- Bake the empanadas for 20 to 25 minutes, flipping them halfway through, until golden brown. Serve hot.
💡 Tips
- For a flakier dough, make sure the lard and water mixture cools completely before adding the flour.
- Chilling the filling for at least an hour makes it easier to spoon onto the dough rounds.
- You can freeze unbaked empanadas on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes.
Inspired by a recipe from Food & Wine