One of the reasons we wanted to share this recipe is because it is a very sentimental recipe for Marcelo – some of Marcelo’s fondest memories as a child are of helping his grandparents make empanadas for family gatherings. In fact, in 3rd grade, Marcelo’s side hustle was selling empanadas to the teachers at his elementary school!
Our version of empanadas has remained the same for years, perfected by Marcelo’s grandfather, and passed down to us. Marcelo’s family comes from the Tucuman province, and if you ask them, they’ll of course tell you the only real empanadas come from Tucuman. The recipe always features hand chopped beef (in many parts of Argentina people use ground beef because it is easier/cheaper, but if you ask Marcelo, those are not real empanadas), green olives, never raisins, and are baked (although the fried ones are AMAZING). We usually make our own dough as well, because it can be hard to find the ideal discs we want, but Goya makes a decent version that can easily be found at Mexican supermarkets like Fiesta, and sometimes at other supermarkets as well.
We usually make large batches of this recipe, as the filling can be made ahead, and get together with the family to fill several dozen at a time. The empanadas freeze amazingly well and make for a quick dinner – just bake 2-3 per person and pair with a big salad.
If you aren’t big on red meat, you can substitute chicken with similar results. These Argentinian Empanadas pair perfectly with some chimichurri and a glass of Malbec. Salud!
Ingredients
Method
- Heat butter in large pan over medium heat.
- Add diced onion, bell pepper, and the white parts of the green onions and cook for about 7-10 minutes until the onions are soft and translucent.
- Next, add in the meat and stir to combine well. Cook for about 10 minutes or until the meat has browned slightly.
- Now, add in the diced green olives and spices - cumin, paprika, crushed red pepper, and salt. Combine well. Let simmer uncovered for about 30 minutes.
- Take the pan off the heat, and in the green parts of the green onions. Stir to combine.
- Let the filling cool completely before filling the dough. You can place in the freezer or ice bath to speed this up, or the filling can be made the day before and refrigerated overnight.
- Preheat oven to 450-500F
- Before assembling the empanadas, I recommend draining any excess liquid from the filling. Then, add 1-2 tablespoons of filling in the center of the disc.
- Wet the rim of the disc with water and close the dough like a half moon.
- Add a pinch of the chopped hard boiled egg on top of the filling.
- Use a fork to crimp the edge of the half moon, or see video below for the traditional repulgo method of closing.
- Bake on an ungreased baking sheet for 10-12 minutes until browned.
- Serve immediately.