Argentina
Recipe by Mr. Cuisine — researched from regional sources and kitchen-tested
A classic, hand-folded pastry turnover packed with tender, knife-cut spiced beef and sweet, slow-melted onions. Golden and crisp on the outside, bursting with savory juices on the first bite.
Melt 75g of beef tallow in a large, deep skillet over medium-low heat. Add the minced white onions with a pinch of salt. Cook slowly, stirring occasionally, for 15 to 20 minutes.
This forms the sweet, structural moisture matrix of the empanada filling without caramelizing or adding bitterness.
Onions should be completely translucent, sweet, and melted, but not browned.
Increase heat to medium-high. Add the hand-diced beef to the onions. Cook for 3–4 minutes, then immediately turn off the heat. Stir in the paprika, cumin, oregano, red pepper flakes, salt, and black pepper.
Brief cooking keeps the beef tender so it finishes cooking inside the pastry. Adding spices off-heat to the warm fat blooms their oils safely without burning them.
The beef should still be slightly pink in the center, swimming in a vibrant, spice-tinted reddish oil.
Stir the sliced green parts of the green onions into the mixture. Spread the filling into a shallow baking dish to cool to room temp. Scatter chopped eggs and olives evenly over the top. Cover tightly and refrigerate overnight.
Chilling solidifies the fat and juices, preventing the dough from absorbing steam and tearing during folding, locking the broth inside.
A firm, scoopable, completely solidified paste.
Whisk salt into warm water and milk, then stir in the egg yolk. In a large bowl, rub the 100g melted tallow into the flour until it resembles coarse sand. Pour in the liquid and knead for 5–7 minutes. Wrap and rest at room temp.
Warm liquids relax the gluten strands instantly, preventing the pastry from springing back tightly during the rolling phase.
A smooth, pliable, non-sticky dough disc that indents easily when pressed with a thumb.
On a lightly floured surface, roll the dough into a uniform sheet about 2 to 3 mm thick (1/8-inch). Use a 5-inch round cutter to stamp out circles. Stack them between layers of parchment paper.
Correct thickness is critical: too thick yields a heavy edge; too thin risks bursting under steam pressure.
Clean, flat dough rounds that hold their shape easily.
Place a disc in your palm. Spoon a generous tablespoon of cold filling into the center. Dampen half the edge with water. Fold into a semi-circle, press firmly to expel air, and pinch/fold the edge progressively into a rope-like braid.
Removing trapped air prevents the expanding steam from inflating the pastry and breaking the structural seal.
A tight, neat, scalloped edge closure with no filling leaking out.
Preheat oven to 425°F (220°C). Arrange empanadas on a parchment-lined sheet, brush with egg wash, and bake for 15 to 18 minutes. Let rest 5 minutes before serving.
Intense heat cooks the pastry rapidly from the outside in, setting the dough before the interior juices boil hard enough to break seams.
Deep golden-brown highlights on the braided edges and a glossy sheen on top.