Rica Empanadas Filling
These Argentine-style beef empanadas are filled with a juicy, deeply seasoned mixture of ground beef, sweet onion, red bell pepper, paprika, cumin, and oregano, finished with chopped hard-boiled eggs and green olives. The filling is gently cooked to preserve its moisture, then thoroughly chilled so the empanadas are easy to assemble and seal without making the dough soggy. They can be baked until golden and crisp or fried until beautifully puffed and evenly browned. The result is a savory, flavorful empanada with a tender, juicy beef filling and a crisp pastry shell.
Total Time
2 hours 50 minutes
Prep Time:
30 minutes
Cook Time:
20 minutes
Yields:
Serving 3 to 4 people
Difficult:
medium
Ingredients
500 g
Ground beef
2 large
Onions
1/2
Red bell pepper
2 large
Eggs
10
Green olives, pitted
1 tbsp
Sweet paprika
1 tsp
Ground cumin
1 tsp
Dried oregano
To taste
Salt
To taste
Black pepper
2 tbsp
Beef tallow, olive oil, or sunflower oil
3-4 tbsp
Beef broth or water
12–15
Empanada dough discs
As needed
Water, for sealing
1
Egg, for egg wash
1 tsp
Milk, for egg wash
Step by Step Guide
Step
1
Sauté the vegetables. Heat the beef tallow or oil in a large skillet over medium heat. Add the chopped onions and red bell pepper with a pinch of salt. Cook over low-medium heat for 10–12 minutes, stirring occasionally, until the onion is completely translucent and very tender. Avoid excessive browning.
Step
2
Cook the beef. Increase the heat to medium-high and add the ground beef. Break it apart with a wooden spoon and cook for approximately 4–5 minutes, just until the meat changes from pink to brown. Avoid overcooking at this stage, as the filling will continue cooking during baking or frying.
Step
3
Season and add moisture if needed. Reduce the heat to low or turn it off. Add the sweet paprika, cumin, oregano, salt, and black pepper. Mix thoroughly. If the filling appears dry, add 3–4 tablespoons of beef broth or water and stir until incorporated.
Step
4
Cool and refrigerate the filling. Transfer the filling to a wide, shallow container to help it cool quickly. Allow it to cool to room temperature, then refrigerate for at least 2 hours. For the best texture and easiest assembly, refrigerate it overnight if possible. Chilling allows the fats and juices to firm up, helping prevent the dough from becoming soggy or difficult to seal.
Step
5
Add the final ingredients. Remove the chilled filling from the refrigerator. It should be firm. Gently fold in the chopped hard-boiled eggs and sliced green olives, taking care not to break up the egg too much.
Step
6
Bring the dough discs to room temperature. Remove the empanada discs from the refrigerator 15–20 minutes before assembling. This makes them more flexible and reduces the risk of cracking when folded.
Step
7
Fill the discs. Carefully separate one dough disc from its plastic divider. Place approximately 1 generous tablespoon of cold filling in the center. Do not overfill. Add a small piece or portion of hard-boiled egg if desired
Step
8
Moisten the edges. Lightly dip your finger in water and run it along half of the dough disc's edge. This helps the dough adhere and creates a secure seal.
Step
9
Fold and seal. Fold the dough disc in half over the filling, bringing the edges together. Press firmly along the entire edge with your fingers to seal the empanada and remove any trapped air
Step
10
Finish the edges. For a traditional finish, create a repulgue by folding and twisting the edge over itself from one end to the other. Alternatively, press the edges firmly with the tines of a fork for a quick and secure seal.
Step
11
Preheat the oven. Preheat the oven to 200°C / 400°F using conventional top-and-bottom heat.
Step
12
Apply the egg wash. Arrange the empanadas on a baking sheet. Beat one egg with 1 teaspoon of milk and brush the mixture over the surface of each empanada.
Step
13
Heat the oil. Fill a deep skillet with enough oil to reach approximately halfway up the height of the empanadas. Heat the oil to approximately 170°C / 340°F.Optional: You can bake for 15–20 minutes, or until the pastry is crisp, golden, and glossy.
Step
14
Fry the empanadas over medium-high heat for approximately 2–3 minutes per side, until puffed and evenly golden brown.
Step
15
Drain and serve. Transfer the fried empanadas to a paper towel-lined plate to remove excess oil. Avoid overcrowding the skillet so the oil maintains a consistent temperature.
