About the Recipe
Argentine empanadas are one of the most beloved and iconic culinary treasures of Argentina. With a rich history dating back to colonial times, these stuffed delights have always been a festive and family dish, perfect for any occasion. Each region of Argentina has its own version, with different ingredients and preparation techniques, reflecting the country's cultural diversity and richness.
We love to celebrate and share the culinary traditions that unite our cultures. As a chef with Sicilian roots and a partner to an Argentine, we find fascinating parallels in our cuisines. For example, in Sicily, we enjoy a similar dish during Easter, but filled with lamb, which makes us appreciate even more the connection between these two sister cultures.
Today, we want to share with you our favorite recipe for beef empanadas, a classic that is always present on our table, especially during Argentine national holidays like July 9th, Independence Day. This recipe is a celebration of Argentine heritage and a bridge between our family traditions. We hope you enjoy making them as much as we do!
Ingredients
Dough:
500g flour “00”
250 g water
10 g salt
20 g olive oil
5g dry yeast
Filling:
200 g ground beef
1 onion
1 red pepper
100g tomato sauce
3 eggs
50g green olives
1 glass red wine
10 g rosemary, thyme, bay leaf
Preparation
Filling:
Step 1
Sauté the onion and bell peppers with some extra virgin olive oil; after 5 minutes, add the ground meat and cook for 10 minutes, browning everything well, add salt.
Step 2
Deglaze with red wine, making sure to scrape off the browned bits from the pot using a wooden spoon.
Step 3
Add the tomato sauce and cook for 20 minutes, then add the herbs off the heat and let them infuse for 10 minutes.
Step 4
Cook the hard-boiled eggs separately, then peel them, cut them into pieces, and add them to the meat.
Dough:
Step 1
Dissolve the yeast in water, along with salt and extra virgin olive oil.
Step 2
Mix in all the flour and knead for 10-15 minutes until a smooth, homogeneous dough forms.
Step 3
Let the dough rest for 1 hour before working with it.
Step 4
Roll out the dough thinly using a rolling pin and some durum wheat semolina, then cut out circles.
Step 5
Fill the circle well with the meat mixture, then fold the empanada over itself, creating small folds at the edges.
Step 6
Bake the empanadas in a static oven at a temperature of 200 degrees, until golden brown, for 15 to 20 minutes.