Where it comes from
Empanadas have roots in Spain, but have become a staple in Argentine cuisine, often filled with beef, chicken, or cheese.
On the Palate
How it's made
6 steps · Show ↓58 min active
How it's made
6 steps · Show ↓- 15 min
Preheat the oven to 375°F (190°C) to ensure even baking of the empanadas.
- 210 min
In a skillet over medium heat, cook the ground beef with chopped onions until the beef is browned and the onions are soft. The mixture should be fragrant and well-cooked.
Watch outDrain excess fat to prevent soggy empanadas.
- 33 min
Add chopped olives and hard-boiled eggs to the beef mixture, stirring until evenly distributed. The filling should be well-mixed and flavorful.
- 410 min
Roll out the dough on a lightly floured surface and cut into circles about 4 inches in diameter. The dough should be thin but not tearing.
- 510 min
Place a spoonful of the filling in the center of each dough circle. Fold the dough over to form a half-moon shape, pinching the edges to seal.
Watch outEnsure the edges are tightly sealed to prevent filling from leaking during baking.
- 620 min
Arrange the empanadas on a baking sheet and bake in the preheated oven until golden brown, about 20 minutes. The pastry should be crisp and golden.
