Authentic Argentine Beef Empanadas

• •3 cup all-purpose flour
• •0.3 cup beef tallow or lard, melted and slightly cooled
• •0.8 cup warm water
• •1 teaspoon fine sea salt
• •1 lb beef sirloin or flank steak, finely hand-diced (carne al cuchillo)
• •2 tablespoon beef tallow or lard
• •2 large yellow onions, finely chopped
• •1 tablespoon sweet paprika (pimentón dulce)
• •1 teaspoon ground cumin
• •0.5 teaspoon ají molido (Argentine red pepper flakes) or crushed red pepper
• •0.5 cup beef broth
• •1 teaspoon fine sea salt
• •0.5 teaspoon freshly cracked black pepper
• •4 scallions (green onions), thinly sliced
• •2 large hard-boiled eggs, chopped
• •0.3 cup pitted green olives, sliced or roughly chopped
• •1 large egg, beaten with 1 tablespoon water for egg wash

Instructions

1. 1

   Make the dough: Dissolve 1 teaspoon of sea salt into 3/4 cup of warm water. In a large mixing bowl, mound the all-purpose flour and make a well in the center. Pour the melted beef tallow and salted warm water into the well. Mix with a fork until a shaggy dough forms, then knead on a lightly floured surface for 5 to 7 minutes until smooth and elastic. Wrap in plastic wrap and rest at room temperature for 30 minutes.

2. 2

   Prepare the filling: Heat 2 tablespoons of beef tallow in a wide skillet over medium heat. Add the finely chopped yellow onions and cook slowly for 10 to 12 minutes until soft, translucent, and sweet, but not browned.

3. 3

   Increase the heat to medium-high and add the hand-diced beef. Cook quickly for 2 to 3 minutes, stirring constantly, just until the beef changes color and loses its raw appearance—do not overcook. Stir in the sweet paprika, ground cumin, ají molido, salt, and black pepper.

4. 4

   Pour in the beef broth and stir to deglaze the skillet. Simmer for 1 minute, then immediately remove from the heat. Fold in the sliced green onions. Transfer the mixture to a shallow dish and refrigerate until completely cold and firm, at least 2 hours or overnight. (Chilling solidifies the cooking fat, which is the secret to exceptionally juicy empanadas that do not leak during assembly).

5. 5

   Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper.

6. 6

   Divide the rested dough into 12 equal portions (approx. 45-50g each). Roll each piece into a smooth ball, then roll out with a rolling pin into roughly 5-inch (13 cm) circles about 1/8-inch thick.

7. 7

   Assemble the empanadas: Place 2 generous tablespoons of chilled beef filling in the center of each dough circle. Top with a few pieces of chopped hard-boiled egg and sliced green olives. Lightly dampen the edge of the dough with water. Fold the dough in half over the filling to create a half-moon, pressing the edges firmly together to seal and expelling any trapped air.

8. 8

   Crimp the edges: Create the traditional Argentine repulgue by starting at one corner, folding a small triangle of the edge inward, and pressing firmly. Fold the next corner over the previous fold, continuing along the entire seam to create a rope-like border.

9. 9

   Arrange the empanadas on the prepared baking sheets. Brush the tops lightly with the beaten egg wash.

10. 10

    Bake for 18 to 22 minutes until the pastry is deep golden-brown and crisp. Allow them to rest for 5 minutes before serving so the trapped juices settle.

Chef's Tips

• 💡Hand-dicing the beef (carne al cuchillo) rather than using ground beef is the hallmark of authentic Argentine empanadas, providing superior texture and retaining more moisture.
• 💡Never skip chilling the filling; working with warm filling softens the dough, creates steam bubbles, and causes the seams to burst in the oven.
• 💡Traditional Argentine cooks use beef tallow (grasa de vaca) for both the dough and sautéing the filling to achieve the signature flaky texture and rich flavor, though high-quality lard is an authentic alternative.
• 💡Empanadas can be fully assembled and frozen on a baking sheet before being transferred to a zip-top bag. Bake directly from frozen at 400°F (200°C) for 25 to 28 minutes.