Traditional Argentine Beef or Corn Empanadas

Time = 30 min prep + 40 min cook
Servings = 12 hearty servings
From: Milagros Pereira Luppi (SCRB)

Ingredients

• Dough - Makes ~12 discs, or find them in the frozen section at grocery stores such as Market Basket

• 360 g all-purpose flour

• 1 tsp salt

• 120 g unsalted butter or beef fat (room temp)

• 180 ml warm water

• Beef Filling

• 2 Tbsp vegetable oil or beef fat

• 1 large onion, finely diced

• 1 red bell pepper, finely diced (optional but traditional)

• 450 g ground beef (preferably ~80% lean)

• 1 Tbsp sweet paprika

• 1 tsp ground cumin

• 1 tsp smoked paprika (optional)

• 1.5 tsp salt (or to taste)

• Freshly ground black pepper

• 2 Tbsp tomato paste or ½ cup crushed tomato

• ½ cup beef broth (or water)

• 3 hard-boiled eggs, chopped (optional)

• ½ cup pitted green olives, chopped (optional)

• 1 egg for egg wash.

• Corn Filling

• 2 Tbsp butter

• 1 Tbsp vegetable oil

• 1 small onion, finely diced

• 3 cups fresh corn kernels (about 4–5 cobs) or frozen corn (thawed). A mix of whole kernel and cream-style canned corn works too.

• 1 tsp salt

• ½ tsp ground black pepper

• 1 tsp sweet paprika

• ½ cup milk

• 2 Tbsp cornstarch mixed with 2 Tbsp cold milk (slurry)

• Optional: a pinch of nutmeg for warmth

• 1 egg (for egg wash)

Directions

1. Make the dough:

• In a bowl, mix flour and salt. Rub in butter/fat until crumbly.
• Add warm water little by little, mixing until dough forms.
• Knead briefly until smooth. Wrap and rest at room temp for 30 min.

2. Cook the filling:

• Heat oil/fat in a large pan over medium heat.
• Add onion (and bell pepper if using), cook until softened (5–6 min).
• Add ground beef, break apart with a spoon, cook until browned.
• Stir in sweet paprika, cumin, smoked paprika, salt, pepper. ○ Add tomato paste, cook 2 min, then add broth. Simmer until liquid reduces (about 5–7 min). ○ Remove from heat, cool completely. ○ Once cool, mix in chopped eggs and olives.

3. Assemble:

• Preheat oven to 400°F (200°C)
• Roll dough to ~5–6 inch circles (or use the store-bought discs).
• Place 2 Tbsp filling in the center. Moisten edges with water, fold over, and crimp with a fork or repulgue twist. (Empanadas can be frozen at this point, in an airtight container or bag, and baked later)
• Place on parchment-lined tray, brush with beaten egg.
• Bake 20–25 min until golden.