Description
These Argentinian Beef Hand Pies are savory pastries filled with a flavorful mixture of ground beef, onions, garlic, red bell pepper, and spices, baked to golden perfection. Perfect as a tasty appetizer or a satisfying meal, these empanadas bring the authentic flavors of Argentina right to your kitchen.
Ingredients
Scale
Beef Filling
- 1 pound ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Dough and Assembly
- 1 package of empanada dough circles
- 1 egg, beaten (for egg wash)
Instructions
- Cook the Beef: In a skillet, cook the ground beef over medium heat until browned, making sure to break it apart evenly. Drain any excess fat from the pan.
- Sauté Vegetables: Add the finely chopped onion, minced garlic, and diced red bell pepper to the skillet with the beef. Cook until the vegetables become tender and fragrant.
- Season the Filling: Stir in the cumin, paprika, salt, and pepper, ensuring the spices are well distributed. Remove the skillet from the heat and allow the mixture to cool slightly.
- Preheat Oven: Set your oven to 400°F (200°C) to prepare it for baking the empanadas.
- Assemble Empanadas: On a clean surface, place one empanada dough circle and spoon a generous amount of the beef mixture into the center, being careful not to overfill.
- Seal the Pies: Fold the dough over to create a half-moon shape and firmly crimp the edges to seal the filling inside. Repeat with remaining dough circles and filling.
- Apply Egg Wash: Brush the tops of the hand pies with the beaten egg. This will give them a beautiful golden color once baked.
- Bake: Arrange the empanadas on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and cooked through.
Notes
- Make sure not to overfill the empanadas to prevent them from bursting during baking.
- You can substitute the ground beef with ground chicken or turkey for a different flavor.
- For extra crispiness, you can brush the bottoms of the empanadas with a little oil before baking.
- These empanadas can be served warm or at room temperature and go great with chimichurri sauce.
- Leftover empanadas can be refrigerated for up to 3 days or frozen for up to 1 month.
