Beef Empanadas

Name: Beef Empanadas
Total time: 1 h 33 min
Yield: 12 servings
Cuisine: argentine
Ingredients: 400 g Plain flour; 1.5 tsp Salt; 120 g Unsalted butter; 1 piece Egg; 100 ml Cold water; 1 tsp White wine vinegar; 2 tbsp Light olive oil; 1 piece brown onion; 3 clove Garlic clove; 60 g Green olives; 2 piece Egg; 1 piece Red pepper; 500 g minced beef; 1.5 tsp Smoked paprika; 1 tsp Ground cumin; 1 tsp Dried oregano; 0.5 tsp Chilli flakes; 2 tbsp Tomato paste; 80 ml Beef stock; 0.5 tsp Salt; 0.5 tsp Ground black pepper; 1 piece Egg; 10 g Plain flour, for dusting

1 hr 33 min · 1 hr 6 min active · makes 12 pieces · ~1.75 kg · Easy · South American

Crispy pastry turnovers filled with spiced minced beef, green olives, and tomato, made with a butter and vinegar dough. Makes 12.

See more →

Beef Empanadas

Crispy pastry turnovers filled with spiced minced beef, green olives, and tomato, made with a butter and vinegar dough. Makes 12.

See more →

TOTAL TIME

1 hr 33 min

ACTIVE TIME

1 hr 6 min

QUANTITY

12 pieces · ~1.75 kg

DIFFICULTY

Easy

CUISINE

South American

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/19

Tools0/22

Ingredients

0/19 gathered · 12 servings

410g

2tsp

120g

4piece

100ml

1tsp

2tbsp

1piece

3clove

60g

1piece

500g

1.5tsp

1tsp

0.5tsp

2tbsp

80ml

0.5tsp

#	Quantity	Notes	State
1	410g	—	—
2	2tsp	—	—
3	120g	—	—
4	4piece	—	—
5	100ml	—	—
6	1tsp	—	—
7	2tbsp	—	—
8	1piece	—	—
9	3clove	—	—
10	60g	—	—
11	1piece	—	—
12	500g	—	—
13	1.5tsp	—	—
14	1tsp	—	—
15	1tsp	—	—
16	0.5tsp	—	—
17	2tbsp	—	—
18	80ml	—	—
19	0.5tsp	—	—

Tools

27 items

Serveware

1 item

Procedure

72 steps

1 of 72

Measure the plain flour into the large mixing bowl.

Plain flour · 400 g

⏱ 15s

ResultPlain flour

2 of 72

Add the salt to the flour and stir briefly to combine.

Salt · 1.5 tsp

⏱ 10s

ResultPlain flour and salt

3 of 72

Cut the cold butter into small cubes and add it to the salted flour.

Unsalted butter · 120 g

⏱ 30s

ResultPlain flour and salt and unsalted butter

4 of 72

Using your fingertips, rub the butter into the flour, lifting and crumbling as you go, until the mixture resembles coarse breadcrumbs with no large lumps of butter remaining.

⏱ 3 min

ResultBreadcrumb pastry mixture

5 of 72

Crack the egg into the small bowl, discarding the shell.

Egg · 1 piece

⏱ 20s

ResultEgg

6 of 72

Whisk the egg briskly until the yolk and white are fully combined.

⏱ 30s

ResultBeaten Eggs

7 of 72

Pour the cold water into the whisked egg.

Cold water · 100 ml

⏱ 15s

ResultBeaten eggs and cold water

8 of 72

Add the white wine vinegar to the egg and water and stir to combine.

White wine vinegar · 1 tsp

⏱ 15s

ResultEgg and water mixture

9 of 72

Pour the egg and water mixture into the flour and butter breadcrumb mixture.

Egg and water mixture · step 8

⏱ 20s

ResultEgg and water mixture and breadcrumb pastry mixture

10 of 72

Stir the mixture with a wooden spoon until it comes together into a rough, shaggy dough.

⏱ 1 min

ResultShaggy dough

11 of 72

Turn the shaggy dough out onto a clean kitchen counter.

Shaggy dough · step 10

⏱ 30s

ResultShaggy dough

12 of 72

Knead the dough firmly with the heel of your hand, pushing and folding, until it is smooth, supple and no longer sticky, about 2 minutes.

⏱ 2 min

ResultSmooth dough

13 of 72

Shape the smooth dough into a ball and place it in the large mixing bowl.

Smooth dough · step 12

⏱ 30s

ResultSmooth dough

14 of 72

Wrap the bowl tightly with cling film.

⏱ 1 min

15 of 72

Place the covered bowl in the refrigerator.

⏱ 10s

ResultSmooth dough

16 of 72

Allow the dough to rest and chill in the refrigerator for 30 minutes until firm and relaxed.

⏱ 30 min

ResultChilled dough

17 of 72

Remove the bowl of chilled dough from the refrigerator.

⏱ 10s

ResultChilled doughused in step 61

18 of 72

Pour the olive oil into the large frying pan and set over a medium heat.

Light olive oil · 2 tbsp

⏱ 1 min

ResultLight olive oil

19 of 72

Peel the brown onion and discard the papery skin.

Brown onion · 1 piece

⏱ 30s

ResultPeeled brown onion

20 of 72

Dice the peeled brown onion into small, even pieces.

Peeled brown onion · step 19

⏱ 2 min

ResultDiced brown onion

21 of 72

Add the diced brown onion to the olive oil in the frying pan.

Diced brown onion · step 20

⏱ 20s

ResultDiced brown onion and light olive oil

22 of 72

Peel the garlic cloves and discard the skins.

Garlic clove · 3 clove

⏱ 30s

ResultPeeled garlic cloves

23 of 72

Mince the peeled garlic cloves finely with the chef's knife.

Peeled garlic cloves · step 22

⏱ 1 min

ResultMinced garlic

24 of 72

Scrape the minced garlic into a small bowl and set aside.

Minced garlic · step 23

⏱ 10s

ResultMinced garlicused in step 38

25 of 72

Tip the green olives onto the chopping board.

Green olives · 60 g

⏱ 10s

ResultGreen olives

26 of 72

Roughly chop the green olives into small pieces.

Green olives · step 25

⏱ 1 min

ResultRoughly chopped green olives

27 of 72

Transfer the chopped green olives to a small bowl and set aside.

Roughly chopped green olives · step 26

⏱ 10s

ResultRoughly chopped green olivesused in step 52

28 of 72

Place the eggs in the small saucepan and cover with cold water.

Egg · 2 piece

⏱ 10s

ResultEgg

29 of 72

Bring the water to the boil over a high heat and cook the eggs for 10 minutes until hard-boiled, then drain and rinse under cold water to cool before peeling.

⏱ 12 min

ResultHard-boiled eggs

30 of 72

Peel the hard-boiled eggs and place them on the chopping board.

⏱ 15s

ResultHard-boiled eggs

31 of 72

Chop the hard-boiled eggs into small, rough pieces.

⏱ 1 min

ResultRoughly chopped hard-boiled eggs

32 of 72

Transfer the chopped hard-boiled eggs to a medium bowl and set aside.

Roughly chopped hard-boiled eggs · step 31

⏱ 10s

ResultRoughly chopped hard-boiled eggsused in step 53

33 of 72

Hold the red pepper under cold running water and rinse it thoroughly.

Red pepper · 1 piece

⏱ 30s

ResultRinsed Red Pepper

34 of 72

Place the rinsed red pepper on the chopping board.

⏱ 10s

ResultRed Pepper Ready To Slice

35 of 72

Halve the red pepper, remove the seeds and stalk, and dice the flesh into small, even pieces.

⏱ 2 min

ResultDiced Yellow Pepper

36 of 72

Add the diced red pepper to the brown onion and olive oil in the frying pan.

Diced Yellow Pepper · step 35

⏱ 20s

ResultDiced brown onion and light olive oil and diced yellow pepper

37 of 72

Sauté the brown onion and red pepper over a medium heat, stirring occasionally, for about 8 minutes until softened and beginning to colour.

⏱ 8 min

ResultSoftened onion and red pepper

38 of 72

Add the minced garlic to the softened onion and red pepper in the pan.

Minced garlic · step 24

⏱ 15s

ResultSoftened onion and red pepper and minced garlic

39 of 72

Sauté everything together, stirring constantly, for 1 minute until the garlic is fragrant.

⏱ 1 min

ResultFragrant softened vegetables

40 of 72

Add the beef mince to the pan, breaking it up with the wooden spoon.

Minced beef · 500 g

⏱ 30s

ResultFragrant softened vegetables and minced beef

41 of 72

Sauté the beef mince with the vegetables over a medium-high heat, stirring and breaking up any clumps, for about 7 minutes until the meat is browned all over. Check the mince in several places with a thermometer, the tip buried in meat rather than touching the pan: each should read 71 °C.

⏱ 7 min

ResultBrowned beef with vegetables

42 of 72

Sprinkle the smoked paprika over the browned beef mince and stir to coat.

Smoked paprika · 1.5 tsp

⏱ 15s

ResultBrowned beef with vegetables and smoked paprika

43 of 72

Add the ground cumin to the spiced beef and stir through.

Ground cumin · 1 tsp

⏱ 15s

ResultBrowned beef with vegetables and smoked paprika and ground cumin

44 of 72

Add the dried oregano to the spiced beef and stir through.

Dried oregano · 1 tsp

⏱ 15s

ResultBrowned beef with vegetable mixture

45 of 72

Add the chilli flakes to the beef mince and red pepper mixture and stir to combine.

Chilli flakes · 0.5 tsp

⏱ 15s

ResultBrowned beef with vegetable mixture

46 of 72

Sauté the spiced beef filling, stirring constantly, for 1 minute to toast the spices.

⏱ 1 min

ResultToasted spiced beef

47 of 72

Add the tomato paste to the toasted spiced beef and stir well to coat everything.

Tomato paste · 2 tbsp

⏱ 15s

ResultToasted spiced beef and tomato paste

48 of 72

Pour the beef stock into the beef mince and tomato paste mixture and stir to combine.

Beef stock · 80 ml

⏱ 20s

ResultToasted spiced beef and tomato paste and beef stock

49 of 72

Simmer the beef and tomato filling base over a medium-low heat for about 6 minutes, stirring occasionally, until the liquid has reduced and the mixture is thick.

⏱ 6 min

ResultReduced beef filling

50 of 72

Add the salt to the reduced beef filling and stir through.

Salt · 0.5 tsp

⏱ 10s

ResultReduced beef filling and salt

51 of 72

Add the black pepper to the reduced beef filling and stir through.

Ground black pepper · 0.5 tsp

⏱ 10s

ResultSeasoned beef filling

52 of 72

Add the chopped green olives to the seasoned beef filling and stir to combine.

Roughly chopped green olives · step 27

⏱ 15s

ResultRoughly chopped green olives and seasoned beef filling

53 of 72

Add the chopped hard-boiled eggs to the beef mince and beef stock mixture and fold gently through the filling.

Roughly chopped hard-boiled eggs · step 32

⏱ 15s

ResultComplete beef filling

54 of 72

Spread the beef filling with olives and eggs out onto a large plate to help it cool quickly.

Complete beef filling · step 53

⏱ 30s

ResultComplete beef filling

55 of 72

Place the plate of filling in the refrigerator.

⏱ 10s

ResultComplete beef filling

56 of 72

Chill the beef filling with olives and eggs in the refrigerator for at least 20 minutes until completely cold.

⏱ 20 min

ResultChilled beef filling

57 of 72

Remove the chilled beef filling from the refrigerator.

⏱ 10s

58 of 72

Preheat the oven to 200 °C.

200°C

⏱ 10 min

59 of 72

Line the first baking tray with a sheet of baking paper.

⏱ 1 min

60 of 72

Line the second baking tray with a sheet of baking paper.

⏱ 1 min

61 of 72

Turn the chilled dough out onto a lightly floured kitchen counter.

Plain flour · 10 gChilled dough · step 17

⏱ 30s

ResultChilled dough

62 of 72

Divide the chilled dough into 12 equal portions and roll each into a smooth ball.

⏱ 2 min

ResultDough portions

63 of 72

Roll each dough portion out with a rolling pin into a thin circle roughly 15 cm in diameter.

⏱ 5 min

ResultRolled dough circles

64 of 72

Spoon a generous tablespoon of the chilled beef filling onto the centre of each rolled dough circle, leaving a clear border around the edge.

⏱ 3 min

ResultFilled dough circles

65 of 72

Fold each filled circle in half over the filling to form a half-moon shape, pressing the edges together firmly to close.

⏱ 2 min

ResultFolded empanadas

66 of 72

Crimp the edge of each empanada by folding and pressing the pastry border in a series of overlapping pleats with your fingers to seal it completely.

⏱ 3 min

ResultSealed empanadas

67 of 72

Transfer the sealed empanadas to the lined baking trays, spacing them apart.

Sealed empanadas · step 66

⏱ 1 min

ResultSealed empanadas

68 of 72

Crack the remaining egg into a small bowl and beat lightly with a fork.

Egg · 1 piece

⏱ 10s

ResultEgg

69 of 72

Brush the top of each sealed empanada generously with the beaten egg wash to give a deep golden glaze.

Egg · step 68

⏱ 2 min

ResultEgg-washed empanadas

70 of 72

Place the trays of egg-washed empanadas in the oven.

⏱ 10s

ResultEgg-washed empanadas

71 of 72

Bake the empanadas for about 23 minutes until deep golden brown and the pastry is cooked through and crisp.

200°C

⏱ 23 min

ResultBaked beef empanadas

72 of 72

Using oven gloves, carefully remove the trays from the oven.

⏱ 15s

ResultBaked beef empanadas

Total Time1 hr 33 min

#	Product	Tool	Action
1	400 g		Measure the plain flour into the large mixing bowl.⏱ 15sResultPlain flour
2	1.5 tsp		Add the salt to the flour and stir briefly to combine.⏱ 10sResultPlain flour and salt
3	120 g		Cut the cold butter into small cubes and add it to the salted flour.⏱ 30sResultPlain flour and salt and unsalted butter
4	—		Using your fingertips, rub the butter into the flour, lifting and crumbling as you go, until the mixture resembles coarse breadcrumbs with no large lumps of butter remaining.⏱ 3 minResultBreadcrumb pastry mixture
5	1 piece		Crack the egg into the small bowl, discarding the shell.⏱ 20sResultEgg
6	—		Whisk the egg briskly until the yolk and white are fully combined.⏱ 30sResultBeaten Eggs
7	100 ml		Pour the cold water into the whisked egg.⏱ 15sResultBeaten eggs and cold water
8	1 tsp		Add the white wine vinegar to the egg and water and stir to combine.⏱ 15sResultEgg and water mixture
9	Egg and water mixturestep 8		Pour the egg and water mixture into the flour and butter breadcrumb mixture.⏱ 20sResultEgg and water mixture and breadcrumb pastry mixture
10	—		Stir the mixture with a wooden spoon until it comes together into a rough, shaggy dough.⏱ 1 minResultShaggy dough
11	Shaggy doughstep 10		Turn the shaggy dough out onto a clean kitchen counter.⏱ 30sResultShaggy dough
12	—		Knead the dough firmly with the heel of your hand, pushing and folding, until it is smooth, supple and no longer sticky, about 2 minutes.⏱ 2 minResultSmooth dough
13	Smooth doughstep 12		Shape the smooth dough into a ball and place it in the large mixing bowl.⏱ 30sResultSmooth dough
14	—		Wrap the bowl tightly with cling film.⏱ 1 min
15	—		Place the covered bowl in the refrigerator.⏱ 10sResultSmooth dough
16	—		Allow the dough to rest and chill in the refrigerator for 30 minutes until firm and relaxed.⏱ 30 minResultChilled dough
17	—		Remove the bowl of chilled dough from the refrigerator.⏱ 10sResultChilled doughused in step 61
18	2 tbsp		Pour the olive oil into the large frying pan and set over a medium heat.⏱ 1 minResultLight olive oil
19	1 piece		Peel the brown onion and discard the papery skin.⏱ 30sResultPeeled brown onion
20	Peeled brown onionstep 19		Dice the peeled brown onion into small, even pieces.⏱ 2 minResultDiced brown onion
21	Diced brown onionstep 20		Add the diced brown onion to the olive oil in the frying pan.⏱ 20sResultDiced brown onion and light olive oil
22	3 clove		Peel the garlic cloves and discard the skins.⏱ 30sResultPeeled garlic cloves
23	Peeled garlic clovesstep 22		Mince the peeled garlic cloves finely with the chef's knife.⏱ 1 minResultMinced garlic
24	Minced garlicstep 23		Scrape the minced garlic into a small bowl and set aside.⏱ 10sResultMinced garlicused in step 38
25	60 g		Tip the green olives onto the chopping board.⏱ 10sResultGreen olives
26	Green olivesstep 25		Roughly chop the green olives into small pieces.⏱ 1 minResultRoughly chopped green olives
27	Roughly chopped green olivesstep 26		Transfer the chopped green olives to a small bowl and set aside.⏱ 10sResultRoughly chopped green olivesused in step 52
28	2 piece		Place the eggs in the small saucepan and cover with cold water.⏱ 10sResultEgg
29	—		Bring the water to the boil over a high heat and cook the eggs for 10 minutes until hard-boiled, then drain and rinse under cold water to cool before peeling.⏱ 12 minResultHard-boiled eggs
30	—		Peel the hard-boiled eggs and place them on the chopping board.⏱ 15sResultHard-boiled eggs
31	—		Chop the hard-boiled eggs into small, rough pieces.⏱ 1 minResultRoughly chopped hard-boiled eggs
32	Roughly chopped hard-boiled eggsstep 31		Transfer the chopped hard-boiled eggs to a medium bowl and set aside.⏱ 10sResultRoughly chopped hard-boiled eggsused in step 53
33	1 piece		Hold the red pepper under cold running water and rinse it thoroughly.⏱ 30sResultRinsed Red Pepper
34	—		Place the rinsed red pepper on the chopping board.⏱ 10sResultRed Pepper Ready To Slice
35	—		Halve the red pepper, remove the seeds and stalk, and dice the flesh into small, even pieces.⏱ 2 minResultDiced Yellow Pepper
36	Diced Yellow Pepperstep 35		Add the diced red pepper to the brown onion and olive oil in the frying pan.⏱ 20sResultDiced brown onion and light olive oil and diced yellow pepper
37	—		Sauté the brown onion and red pepper over a medium heat, stirring occasionally, for about 8 minutes until softened and beginning to colour.⏱ 8 minResultSoftened onion and red pepper
38	Minced garlicstep 24		Add the minced garlic to the softened onion and red pepper in the pan.⏱ 15sResultSoftened onion and red pepper and minced garlic
39	—		Sauté everything together, stirring constantly, for 1 minute until the garlic is fragrant.⏱ 1 minResultFragrant softened vegetables
40	500 g		Add the beef mince to the pan, breaking it up with the wooden spoon.⏱ 30sResultFragrant softened vegetables and minced beef
41	—		Sauté the beef mince with the vegetables over a medium-high heat, stirring and breaking up any clumps, for about 7 minutes until the meat is browned all over. Check the mince in several places with a thermometer, the tip buried in meat rather than touching the pan: each should read 71 °C.⏱ 7 minResultBrowned beef with vegetables
42	1.5 tsp		Sprinkle the smoked paprika over the browned beef mince and stir to coat.⏱ 15sResultBrowned beef with vegetables and smoked paprika
43	1 tsp		Add the ground cumin to the spiced beef and stir through.⏱ 15sResultBrowned beef with vegetables and smoked paprika and ground cumin
44	1 tsp		Add the dried oregano to the spiced beef and stir through.⏱ 15sResultBrowned beef with vegetable mixture
45	0.5 tsp		Add the chilli flakes to the beef mince and red pepper mixture and stir to combine.⏱ 15sResultBrowned beef with vegetable mixture
46	—		Sauté the spiced beef filling, stirring constantly, for 1 minute to toast the spices.⏱ 1 minResultToasted spiced beef
47	2 tbsp		Add the tomato paste to the toasted spiced beef and stir well to coat everything.⏱ 15sResultToasted spiced beef and tomato paste
48	80 ml		Pour the beef stock into the beef mince and tomato paste mixture and stir to combine.⏱ 20sResultToasted spiced beef and tomato paste and beef stock
49	—		Simmer the beef and tomato filling base over a medium-low heat for about 6 minutes, stirring occasionally, until the liquid has reduced and the mixture is thick.⏱ 6 minResultReduced beef filling
50	0.5 tsp		Add the salt to the reduced beef filling and stir through.⏱ 10sResultReduced beef filling and salt
51	0.5 tsp		Add the black pepper to the reduced beef filling and stir through.⏱ 10sResultSeasoned beef filling
52	Roughly chopped green olivesstep 27		Add the chopped green olives to the seasoned beef filling and stir to combine.⏱ 15sResultRoughly chopped green olives and seasoned beef filling
53	Roughly chopped hard-boiled eggsstep 32		Add the chopped hard-boiled eggs to the beef mince and beef stock mixture and fold gently through the filling.⏱ 15sResultComplete beef filling
54	Complete beef fillingstep 53		Spread the beef filling with olives and eggs out onto a large plate to help it cool quickly.⏱ 30sResultComplete beef filling
55	—		Place the plate of filling in the refrigerator.⏱ 10sResultComplete beef filling
56	—		Chill the beef filling with olives and eggs in the refrigerator for at least 20 minutes until completely cold.⏱ 20 minResultChilled beef filling
57	—		Remove the chilled beef filling from the refrigerator.⏱ 10s
58	—	200°C	Preheat the oven to 200 °C.⏱ 10 min
59	—		Line the first baking tray with a sheet of baking paper.⏱ 1 min
60	—		Line the second baking tray with a sheet of baking paper.⏱ 1 min
61	10 g		Turn the chilled dough out onto a lightly floured kitchen counter.⏱ 30sResultChilled dough
61	Chilled doughstep 17
62	—		Divide the chilled dough into 12 equal portions and roll each into a smooth ball.⏱ 2 minResultDough portions
63	—		Roll each dough portion out with a rolling pin into a thin circle roughly 15 cm in diameter.⏱ 5 minResultRolled dough circles
64	—		Spoon a generous tablespoon of the chilled beef filling onto the centre of each rolled dough circle, leaving a clear border around the edge.⏱ 3 minResultFilled dough circles
65	—		Fold each filled circle in half over the filling to form a half-moon shape, pressing the edges together firmly to close.⏱ 2 minResultFolded empanadas
66	—		Crimp the edge of each empanada by folding and pressing the pastry border in a series of overlapping pleats with your fingers to seal it completely.⏱ 3 minResultSealed empanadas
67	Sealed empanadasstep 66		Transfer the sealed empanadas to the lined baking trays, spacing them apart.⏱ 1 minResultSealed empanadas
68	1 piece		Crack the remaining egg into a small bowl and beat lightly with a fork.⏱ 10sResultEgg
69	Eggstep 68		Brush the top of each sealed empanada generously with the beaten egg wash to give a deep golden glaze.⏱ 2 minResultEgg-washed empanadas
70	—		Place the trays of egg-washed empanadas in the oven.⏱ 10sResultEgg-washed empanadas
71	—	200°C	Bake the empanadas for about 23 minutes until deep golden brown and the pastry is cooked through and crisp.⏱ 23 minResultBaked beef empanadas
72	—		Using oven gloves, carefully remove the trays from the oven.⏱ 15sResultBaked beef empanadas
Total Time			1 hr 33 min

Serving

Arrange the baked beef empanadas on a serving plate and serve warm.

Nutrition

per serving

Estimated · pre-cooking · 96% ingredients covered

Nutrient	Per serving
	363kcal
	16g
	20g
	9g
	29g
	1g
	2g
	538mg

Ingredients0/19

Tools0/22

South American · Recipe

Beef Empanadas

Crispy pastry turnovers filled with spiced minced beef, green olives, and tomato, made with a butter and vinegar dough. Makes 12.

What you’ll doYou will make a butter pastry dough and refrigerate it while you prepare a beef filling with olives and hard-boiled eggs. Once the filling cools, you'll divide the dough into twelve portions, roll them thin, fill and fold each into a half-moon, crimp the edges to seal, brush with egg wash, and bake until golden.

Serves12

Total1 hr 33 min

LevelMedium

Ingredients

Plain flour410 g
Salt2 tsp
Unsalted butter120 g
Egg4 piece
Cold water100 ml
White wine vinegar1 tsp
Light olive oil2 tbsp
Brown onion1 piece
Garlic clove3 clove
Green olives60 g
Red pepper1 piece
Minced beef500 g
Smoked paprika1.5 tsp
Ground cumin1 tsp
Dried oregano1 tsp
Chilli flakes0.5 tsp
Tomato paste2 tbsp
Beef stock80 ml
Ground black pepper0.5 tsp

Tools

Kitchen counterLarge plateServing plateRolling pinGarlic bowl (small bowl)Green olives bowl (small bowl)Egg bowl (small bowl)Large mixing bowlOvenLarge frying panSmall saucepanPastry brushChef's knifeMedium bowlCling filmWhiskWooden spoonBeef empanadas tray (baking tray)Baking tray 2 (baking tray)RefrigeratorColanderBaking paperForkOven gloveChopping boardThermometerScoop

Method

Measure the plain flour into the large mixing bowl.

15sLarge mixing bowlPlain flour · 400 g

Add the salt to the flour and stir briefly to combine.

10sLarge mixing bowlSalt · 1.5 tsp

Cut the cold butter into small cubes and add it to the salted flour.

30sLarge mixing bowlUnsalted butter · 120 g

Using your fingertips, rub the butter into the flour, lifting and crumbling as you go, until the mixture resembles coarse breadcrumbs with no large lumps of butter remaining.

3 minLarge mixing bowl

Crack the egg into the small bowl, discarding the shell.

20sGarlic bowl (small bowl)Egg · 1 piece

Whisk the egg briskly until the yolk and white are fully combined.

30sGarlic bowl (small bowl), Whisk

Pour the cold water into the whisked egg.

15sGarlic bowl (small bowl)Cold water · 100 ml

Add the white wine vinegar to the egg and water and stir to combine.

15sGarlic bowl (small bowl)White wine vinegar · 1 tsp

Pour the egg and water mixture into the flour and butter breadcrumb mixture.

20sLarge mixing bowlEgg and water mixture · step 8

Stir the mixture with a wooden spoon until it comes together into a rough, shaggy dough.

1 minLarge mixing bowl, Wooden spoon

Turn the shaggy dough out onto a clean kitchen counter.

30sKitchen counterShaggy dough · step 10

Knead the dough firmly with the heel of your hand, pushing and folding, until it is smooth, supple and no longer sticky, about 2 minutes.

2 minKitchen counter

Shape the smooth dough into a ball and place it in the large mixing bowl.

30sLarge mixing bowlSmooth dough · step 12

Wrap the bowl tightly with cling film.

1 minLarge mixing bowl, Cling film

Place the covered bowl in the refrigerator.

10sLarge mixing bowl

Allow the dough to rest and chill in the refrigerator for 30 minutes until firm and relaxed.

30 minLarge mixing bowl

Remove the bowl of chilled dough from the refrigerator.

Result · Chilled dough · used in step 61

10sLarge mixing bowl, Refrigerator

Pour the olive oil into the large frying pan and set over a medium heat.

1 minLarge frying panLight olive oil · 2 tbsp

Peel the brown onion and discard the papery skin.

30sChopping board, Chefs knifeBrown onion · 1 piece

Dice the peeled brown onion into small, even pieces.

2 minChopping board, Chefs knifePeeled brown onion · step 19

Add the diced brown onion to the olive oil in the frying pan.

20sLarge frying panDiced brown onion · step 20

Peel the garlic cloves and discard the skins.

30sChopping board, Chefs knifeGarlic clove · 3 clove

Mince the peeled garlic cloves finely with the chef's knife.

1 minChopping board, Chefs knifePeeled garlic cloves · step 22

Scrape the minced garlic into a small bowl and set aside.

Result · Minced garlic · used in step 38

10sGarlic bowl (small bowl)Minced garlic · step 23

Tip the green olives onto the chopping board.

10sChopping boardGreen olives · 60 g

Roughly chop the green olives into small pieces.

1 minChopping board, Chefs knifeGreen olives · step 25

Transfer the chopped green olives to a small bowl and set aside.

Result · Roughly chopped green olives · used in step 52

10sGreen olives bowl (small bowl)Roughly chopped green olives · step 26

Place the eggs in the small saucepan and cover with cold water.

10sSmall saucepanEgg · 2 piece

Bring the water to the boil over a high heat and cook the eggs for 10 minutes until hard-boiled, then drain and rinse under cold water to cool before peeling.

12 minSmall saucepan

Peel the hard-boiled eggs and place them on the chopping board.

15sChopping board

Chop the hard-boiled eggs into small, rough pieces.

1 minChopping board, Chefs knife

Transfer the chopped hard-boiled eggs to a medium bowl and set aside.

Result · Roughly chopped hard-boiled eggs · used in step 53

10sMedium bowlRoughly chopped hard-boiled eggs · step 31

Hold the red pepper under cold running water and rinse it thoroughly.

30sColanderRed pepper · 1 piece

Place the rinsed red pepper on the chopping board.

10sChopping board

Halve the red pepper, remove the seeds and stalk, and dice the flesh into small, even pieces.

2 minChopping board, Chefs knife

Add the diced red pepper to the brown onion and olive oil in the frying pan.

20sLarge frying panDiced Yellow Pepper · step 35

Sauté the brown onion and red pepper over a medium heat, stirring occasionally, for about 8 minutes until softened and beginning to colour.

8 minLarge frying pan, Wooden spoon

Add the minced garlic to the softened onion and red pepper in the pan.

15sLarge frying panMinced garlic · step 24

Sauté everything together, stirring constantly, for 1 minute until the garlic is fragrant.

1 minLarge frying pan, Wooden spoon

Add the beef mince to the pan, breaking it up with the wooden spoon.

30sLarge frying pan, Wooden spoonMinced beef · 500 g

7 minLarge frying pan, Thermometer

Sprinkle the smoked paprika over the browned beef mince and stir to coat.

15sLarge frying panSmoked paprika · 1.5 tsp

Add the ground cumin to the spiced beef and stir through.

15sLarge frying panGround cumin · 1 tsp

Add the dried oregano to the spiced beef and stir through.

15sLarge frying panDried oregano · 1 tsp

Add the chilli flakes to the beef mince and red pepper mixture and stir to combine.

15sLarge frying panChilli flakes · 0.5 tsp

Sauté the spiced beef filling, stirring constantly, for 1 minute to toast the spices.

1 minLarge frying pan, Wooden spoon

Add the tomato paste to the toasted spiced beef and stir well to coat everything.

15sLarge frying panTomato paste · 2 tbsp

Pour the beef stock into the beef mince and tomato paste mixture and stir to combine.

20sLarge frying panBeef stock · 80 ml

Simmer the beef and tomato filling base over a medium-low heat for about 6 minutes, stirring occasionally, until the liquid has reduced and the mixture is thick.

6 minLarge frying pan

Add the salt to the reduced beef filling and stir through.

10sLarge frying panSalt · 0.5 tsp

Add the black pepper to the reduced beef filling and stir through.

10sLarge frying panGround black pepper · 0.5 tsp

Add the chopped green olives to the seasoned beef filling and stir to combine.

15sLarge frying panRoughly chopped green olives · step 27

Add the chopped hard-boiled eggs to the beef mince and beef stock mixture and fold gently through the filling.

15sLarge frying panRoughly chopped hard-boiled eggs · step 32

Spread the beef filling with olives and eggs out onto a large plate to help it cool quickly.

30sLarge plateComplete beef filling · step 53

Place the plate of filling in the refrigerator.

10sLarge plate, Refrigerator

Chill the beef filling with olives and eggs in the refrigerator for at least 20 minutes until completely cold.

20 minLarge plate

Remove the chilled beef filling from the refrigerator.

10sLarge plate, Refrigerator

Preheat the oven to 200 °C.

200°C10 minOven

Line the first baking tray with a sheet of baking paper.

1 minBeef empanadas tray (baking tray), Baking paper

Line the second baking tray with a sheet of baking paper.

1 minBaking tray 2 (baking tray), Baking paper

Turn the chilled dough out onto a lightly floured kitchen counter.

30sKitchen counterPlain flour · 10 g

Divide the chilled dough into 12 equal portions and roll each into a smooth ball.

2 minKitchen counter, Scoop, Chefs knife

Roll each dough portion out with a rolling pin into a thin circle roughly 15 cm in diameter.

5 minKitchen counter, Rolling pin

Spoon a generous tablespoon of the chilled beef filling onto the centre of each rolled dough circle, leaving a clear border around the edge.

3 minKitchen counter

Fold each filled circle in half over the filling to form a half-moon shape, pressing the edges together firmly to close.

2 minKitchen counter

Crimp the edge of each empanada by folding and pressing the pastry border in a series of overlapping pleats with your fingers to seal it completely.

3 minKitchen counter

Transfer the sealed empanadas to the lined baking trays, spacing them apart.

1 minBeef empanadas tray (baking tray)Sealed empanadas · step 66

Crack the remaining egg into a small bowl and beat lightly with a fork.

10sEgg bowl (small bowl), ForkEgg · 1 piece

Brush the top of each sealed empanada generously with the beaten egg wash to give a deep golden glaze.

2 minBeef empanadas tray (baking tray), Pastry brushEgg · step 68

Place the trays of egg-washed empanadas in the oven.

10sBeef empanadas tray (baking tray), Oven, Oven glove

Bake the empanadas for about 23 minutes until deep golden brown and the pastry is cooked through and crisp.

200°C23 minBeef empanadas tray (baking tray), Oven

Using oven gloves, carefully remove the trays from the oven.

15sBeef empanadas tray (baking tray), Oven, Oven glove

Arrange the baked beef empanadas on a serving plate and serve warm.

Result · Baked beef empanadas

2 minServing plateBaked beef empanadas · step 72

Printed 11 October 2026