Argentine · Members
Argentine Baked Beef Empanadas
Flaky golden hand pies filled with cumin-spiced beef, green olives and hard-boiled egg, baked until crisp.
- Flaky baked butter crust
- Freezer-friendly party snack
- Classic Buenos Aires filling
In Argentina, empanadas are the snack, the appetizer and sometimes the whole dinner, and every province argues over its filling. Ours follows the classic Buenos Aires style: juicy ground beef with sweet onion, paprika and cumin, studded with olives and chopped egg. A tender butter dough baked instead of fried keeps them light, and a quick chill before baking helps the pleated edges hold. Serve them warm with a bowl of chimichurri for dipping.
Instructions
Whisk the flour with 1 teaspoon of the salt in a large bowl. Rub in the butter with your fingertips until it resembles coarse crumbs with some pea-sized pieces.
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