Argentine Empanadas with Ground Meat · PrimedTable
German🍞 Bread & bakery
Argentine Empanadas with Ground Meat
⏱ 75 min🍽 Serves 16
Authentic Argentine empanadas with juicy ground meat filling wrapped in an elastic, flaky dough and baked until golden. Plenty of onions and a touch of broth are the key to keeping the filling moist and flavorful.
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Adapted from a video by Thomas kocht
Empanadas gefüllt mit Hackfleisch - Argentinische Teigtaschen
▶ Tap a timecode to jump to roughly that moment in the video.
1
Prepare the filling: dice the onions, garlic, and red bell pepper into small pieces.
2
Heat the lard or butter in a pan, add the onions, garlic, and bell pepper, and cook gently over medium-low heat until softened and translucent, without browning.
3
Add the ground meat and stir frequently to break it into crumbly pieces.
4
Season with salt, cumin, paprika, chili, oregano, and black pepper. Add one ladle of water or broth to keep the mixture moist but not soupy.
5
Transfer to a baking sheet to cool quickly; ideally prepare this the day before and refrigerate overnight to allow flavors to develop fully.
6
Make the dough: place the flour in a bowl and create a well in the center with your fingers.
7
Dissolve the salt in the hot water. Add the soft lard to the well, then pour in the salted water. Mix with a fork, then knead by hand until a rough dough forms.
8
Cover the dough and let it rest for 5–10 minutes. Then knead briefly for about 2 minutes until smooth.
9
Wrap the dough in plastic wrap and let it rest for 30 minutes.
10
Divide the dough into 16 equal pieces of about 50 grams each. Roll each into a smooth ball, cover with plastic wrap, and rest for 10 minutes.
11
Gently roll out each ball into a thin circle about 12–13 cm in diameter, trying to keep them as round as possible.
12
Warm up the chilled filling slightly by stirring to loosen it. Place one tablespoon of filling, one egg piece (if using), and one olive (if using) on each dough circle.
13
Press the edges together firmly to seal, ensuring they meet completely. Be careful not to overfill, or it will be difficult to close properly.
14
Use your thumbs and fingers to pinch and crimp along the edges, creating a wavy pattern and ensuring the empanada is fully sealed.
15
Place the sealed empanadas on a baking sheet lined with parchment paper, spacing them out evenly.
16
Whisk together the egg yolk and milk. Brush the mixture generously onto each empanada, including the edges, to prevent drying and give a golden shine.
17
Bake in a preheated 200°C (392°F) oven with upper and lower heat for about 20 minutes until golden brown. Optionally, use 180°C convection for the final 2 minutes for deeper browning.
18
Remove from the oven and let cool slightly before serving. These can be enjoyed warm or cold and are perfect for lunch boxes or as appetizers.
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