Beef Empanadas
The classic Argentine filling: roast beef ground twice, onion, paprika, cumin and hard-boiled egg. Enough to make a real batch of 50 empanadas.
- 2 kg (4.4 lb) roast beef, ground twice
- 2 kg (4.4 lb) onion
- 150 g (5.3 oz) beef fat or oil
- 8 green onions (scallions)
- 3 tbsp crushed red pepper
- 3 tbsp paprika
- 2 tbsp cumin
- 25 g (1.75 tbsp) salt
- 10 hard-boiled eggs
- Empanada dough rounds (see Empanada Dough recipe)
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1
Cut the onion
Peel and cut the 2 kg of onion into small squares.
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2
Cook the onion
In a large pot over low heat, add the onion with the fat or oil. Cut the green onion stalks into strips and add them in. Cook 15 to 20 min, stirring constantly.
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3
Add the paprika
Add the paprika, mix well, and cook for a few more minutes.
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4
Add the meat
Add the ground beef, pressing it in with your hands. Add the crushed red pepper, cumin and salt. Cook for 15 min, stirring.
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5
Let it rest
Lower the heat, cover for 5 min so the meat releases its juices. Take it off the heat and let it cool.
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6
Add the egg
Boil the 10 eggs for 20 min. Cool, peel and chop. Add half to the meat along with the chopped green onion stalks. Refrigerate for half a day to cool completely.
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7
Assemble the empanadas
Assemble the empanadas: one spoonful of filling on each dough round, wet the edge with water, close and seal with a fork or pleated fold.
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8
Freeze and bake
Freeze uncovered for 1 hour, then store in a bag in the freezer. To cook: oven at 180°C (350°F), preheated tray with non-stick spray, 20 to 30 min until golden.
- Chilling the filling well in the fridge keeps the dough from tearing.
- Freezing before bagging keeps them firmer.
- Half the chopped egg goes into the filling, the other half is for serving or keeping.