Argentinian Beef Empanadas Recipe

Ground beef: The main protein in the filling, providing a rich and savory base.

Onion: Adds sweetness and depth to the filling.

Garlic: Enhances the overall flavor with its aromatic qualities.

Cumin: A warm spice that adds earthiness to the filling.

Paprika: Provides a mild heat and a touch of smokiness.

Salt: Essential for seasoning and bringing out the flavors of the other ingredients.

Black pepper: Adds a hint of spiciness and balances the flavors.

Green olives: Contribute a tangy and slightly salty taste to the filling.

Raisins: Add a touch of sweetness that contrasts beautifully with the savory elements.

Empanada discs: The dough that encases the filling, creating the classic empanada shape.

When sealing the empanadas, ensure the edges are tightly crimped with a fork to prevent the filling from leaking out during baking. For an extra golden and crispy finish, brush the empanada discs with a beaten egg wash before placing them in the oven.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and has a similar texture to ground beef.

• ground beef - Substitute with lentils: Lentils provide a plant-based protein alternative and mimic the texture of ground beef when cooked.

• onion - Substitute with shallots: Shallots have a milder flavor and can be used in place of onions for a subtler taste.

• onion - Substitute with leeks: Leeks offer a slightly sweeter and more delicate flavor compared to onions.

• garlic - Substitute with garlic powder: Garlic powder can be used when fresh garlic is not available, though it has a slightly different flavor profile.

• garlic - Substitute with shallots: Shallots can provide a mild garlic-like flavor when minced finely.

• cumin - Substitute with ground coriander: Ground coriander has a warm, earthy flavor that can replace cumin in many recipes.

• cumin - Substitute with caraway seeds: Caraway seeds offer a similar earthy flavor and can be used as a cumin substitute.

• paprika - Substitute with ancho chili powder: Ancho chili powder provides a similar smoky flavor with a bit more heat.

• paprika - Substitute with cayenne pepper: Cayenne pepper can be used for a spicier kick, though it is hotter than paprika.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement for table salt with a slightly different mineral content.

• black pepper - Substitute with white pepper: White pepper has a similar heat profile but a slightly different flavor, often used in lighter-colored dishes.

• black pepper - Substitute with red pepper flakes: Red pepper flakes add heat and a bit of color, though they are spicier than black pepper.

• green olives - Substitute with kalamata olives: Kalamata olives have a richer, more robust flavor compared to green olives.

• green olives - Substitute with capers: Capers provide a briny, tangy flavor similar to olives.

• raisins - Substitute with dried cranberries: Dried cranberries offer a similar sweetness with a slightly tart flavor.

• raisins - Substitute with chopped dates: Chopped dates provide a sweet, chewy texture similar to raisins.

• empanada discs - Substitute with pie crust: Pie crust can be used to make empanadas if empanada discs are not available.

• empanada discs - Substitute with puff pastry: Puff pastry offers a flaky, buttery alternative to traditional empanada dough.

• Allow the empanadas to cool completely before storing. This prevents condensation, which can make the pastry soggy.
• For short-term storage, place the empanadas in an airtight container. They can be kept in the refrigerator for up to 3 days.
• To freeze, arrange the empanadas in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container. This method prevents them from sticking together.
• Label the container with the date to keep track of freshness.
• When ready to enjoy, reheat refrigerated empanadas in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through.
• For frozen empanadas, bake directly from the freezer at 375°F (190°C) for 25-30 minutes or until golden brown and hot inside.
• Avoid microwaving as it can make the pastry chewy instead of crispy.
• If you prefer, you can also reheat empanadas in an air fryer at 350°F (175°C) for 8-10 minutes for a quick and crispy result.
• For added flavor, brush the empanadas with a bit of olive oil or an egg wash before reheating to enhance their golden color and crispiness.

• Preheat your oven to 350°F (175°C). Place the empanadas on a baking sheet lined with parchment paper. Bake for 10-15 minutes or until they are heated through and the crust is crispy.

• If you're in a hurry, use a microwave. Place the empanadas on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 1-2 minutes, checking halfway to ensure they are evenly heated. Note that the crust may not be as crispy as oven-reheated ones.

• For a quick and crispy option, use an air fryer. Preheat the air fryer to 350°F (175°C). Place the empanadas in a single layer in the basket and heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the empanadas directly on the rack or on a baking sheet. Heat for 10-12 minutes or until they are warmed through and the crust is crispy.

• For a stovetop method, heat a non-stick skillet over medium heat. Place the empanadas in the skillet and cover with a lid. Heat for 3-4 minutes on each side, or until they are warmed through and the crust is crispy.

• Skillet: Used to cook the ground beef, onions, and garlic over medium heat.

• Spatula: Handy for stirring and breaking up the ground beef as it cooks.

• Knife: Essential for chopping the onion and mincing the garlic.

• Cutting board: Provides a safe surface for chopping the onion and mincing the garlic.

• Measuring spoons: Needed to measure out the cumin, paprika, salt, and black pepper.

• Mixing bowl: Used to mix the cooked filling ingredients together.

• Baking sheet: Where you place the filled empanadas for baking.

• Fork: Useful for sealing the edges of the empanada discs.

• Oven: Preheated to 375°F (190°C) for baking the empanadas.

• Cooling rack: Allows the empanadas to cool evenly after baking.

Prepare the filling: Cook the ground beef, onion, and garlic mixture a day ahead and store it in the fridge.

Use pre-chopped ingredients: Buy pre-chopped onions and garlic to save prep time.

Pre-made empanada discs: Opt for store-bought empanada discs to skip the dough-making process.

Batch cooking: Double the recipe and freeze extra empanadas for future quick meals.

Efficient sealing: Use a fork to quickly seal the edges of the empanadas.