🇦🇷 Argentina recipe
Empanadas
Argentine empanadas are flaky turnovers filled with a fragrant beef picadillo seasoned with cumin, paprika, and a hint of sweetness from sautéed onions. Each province has its own version, but the classic tucumana and salteña styles remain the gold standard. The traditional repulgue, the distinctive crimped edge, identifies each maker's personal touch.
Prep45 mins
Cook45 mins
Serves4
Difficultymedium
Ingredients
- 500g all-purpose flour
- 100g beef tallow or lard, chilled and diced
- 150ml warm water
- 1 teaspoon fine salt
- 500g ground beef (not too lean)
- 3 large white onions, finely diced
- 3 scallions, finely sliced
- 1 medium potato, peeled, boiled, and diced small
- 2 tablespoons sweet paprika (pimentón dulce)
- 1 tablespoon ground cumin
- 1 teaspoon chili flakes (ají molido)
- 2 hard-boiled eggs, chopped
- 12 green olives, pitted and halved
- 1 egg beaten with 1 tablespoon water for egg wash
Method
9 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 520
- Protein
- 22 g
- Carbs
- 40 g
- Fat
- 28 g
