Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.

The Comfort of Beef Empanadas with Crispy Pastry Recipe

There’s something truly special about biting into a golden, crispy empanada filled with rich, savory beef. I love how Argentine beef empanadas bring together a velvety, spiced filling wrapped in a gently crisp, buttery pastry that crunches just right. It’s the kind of dish you want to share on a lazy weekend afternoon or serve at a lively gathering where everyone reaches for another. You’ll notice this Beef Empanadas with Crispy Pastry Recipe balances juicy meat, aromatic spices, and a lightly crisp exterior in a way that’s both comforting and exciting. Plus, the dough’s subtle flakiness totally steals the show — it’s tender yet sturdy enough to hold all that flavor-packed filling without breaking apart. This recipe captures the authentic essence of Argentine cooking, rooted in tradition yet approachable for any skill level. I remember my first attempt; the filling simmered up a fragrant stew of paprika, tomatoes, and herbs, filling my kitchen with an inviting warmth that promised something delicious was on the horizon.

Ingredient Guide

• Boiling Water & Butter: Key for creating tender, pliable dough with a soft crumb.
• All-purpose Flour: The sturdy base that provides structure and crispness for the pastry.
• Yellow Onions & Bell Peppers: Add sweetness and freshness; these soften down for a melt-in-the-mouth texture.
• Ground Beef (80% lean): Giving the filling juiciness without excess grease.
• Tomato Puree: Introduces subtle acidity and depth to the meat mix.
• Sweet Paprika & Chili Powder: A warm, aromatic spice duo lending smoky, gentle heat.
• Dried Herbs (Oregano, Garlic, & Parsley): Classic Argentine flavors that make the filling sing.
• Hard Boiled Egg & Green Onions: Little surprise bites inside that add texture and mild flavor.
• Vegetable Oil for Frying: Ensures the empanadas cook up golden and crispy without heavy greasiness.

Prep Before You Begin

Timing and organization go hand in hand with success here. I recommend prepping the filling first and chilling it well to let all those vibrant flavors meld. Meanwhile, make the dough and give it a good rest — this step is key to achieving that perfect tender-crisp pastry.

Your mise en place will set you up for smooth assembly. Chop the veggies, boil your egg, and have your spices ready. While this Beef Empanadas with Crispy Pastry Recipe calls for frying at 350°F (175°C), make sure your thermometer is handy to keep the oil temperature steady. This keeps the pastry crispy without soaking up too much oil.

How to Make Beef Empanadas with Crispy Pastry Recipe

1. Create the Dough: In a medium bowl, carefully stir boiling water, butter cubes, and salt until the butter melts and the salt dissolves. You’ll feel the warmth as the mixture softens, which helps form a smooth dough.

2. Knead Flour In: Add the flour gradually, mixing with your hands until you get a shaggy, cohesive dough. Then, transfer it to a floured surface and knead for 5 minutes. You’ll want a soft dough that doesn’t stick to your fingers — a tiny bit of extra flour helps here.

3. Rest the Dough: Wrap the dough in cling wrap and set it aside at room temperature for at least two hours. This rest is essential—it allows the gluten to relax, giving you a tender, pliable dough that rolls out easily.

4. Sauté the Veggies: Warm the oil on low heat in a large pan. Add diced yellow onions, and both bell peppers. Cook gently until they start softening but still have a bit of bite. This gentle start preserves their sweetness and texture.

5. Add Garlic and Season: Toss in the minced garlic and sprinkle salt. Stir until the onions turn transparent and fragrant fill your kitchen; it’s the kind of aroma I love coming home to.

6. Brown the Beef: Turn up the heat to medium and add your ground beef. Break it apart, stirring often, until it’s nicely browned with deep color and no pink remains. This step builds the base of your filling’s savory flavor.

7. Combine Tomato and Spices: Pour in the tomato puree along with sweet paprika, chili powder, oregano, dried garlic, parsley, and a pinch of sugar. Stir and cover partially, allowing the mixture to simmer lightly for 2–3 minutes. This concentrates flavors beautifully.

8. Finish the Filling: Remove from heat, then gently mix in chopped green onions and hard boiled egg. These ingredients add surprise pops of texture and mild flavor.

9. Roll Out and Fill Dough: Divide dough into golf-ball-sized pieces. Roll each into a thin disk, then spoon about a heaping tablespoon of filling into the center.

10. Seal and Crimp: Fold dough over the filling, pinch the edges to close, and crimp tightly with a fork or twist small sections to create a braided look — classic and pretty. This step makes sure none of those juicy flavors leak out during frying.

11. Fry Until Golden: Heat vegetable oil to 350°F (175°C). Carefully place empanadas in the hot oil, frying them for about 3 minutes until they turn an inviting golden brown and develop that signature crispness. Drain on paper towels before serving.

Creative Variations for Beef Empanadas with Crispy Pastry Recipe

• Add a splash of red wine into the beef filling for a deeper, richer flavor.
• Experiment with cheese blends, like mixing mozzarella or queso fresco in with the filling for extra creaminess.
• Try swapping beef for chicken or lamb to give a seasonal twist or suit dietary preferences.
• Add diced olives or a touch of cumin to introduce a different regional flair.
• For a baked option, brush empanadas with egg wash and bake at 400°F (200°C) for 20–25 minutes until golden.
• Incorporate finely chopped spinach or kale with the veggies for added nutrients and color.

Storage, Freezing & Reheating

• Refrigerate: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
• Freeze raw: Assemble empanadas on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
• Reheat from frozen: Best when baked at 375°F (190°C) for 15–20 minutes, or shallow fry again briefly to crisp up.
• Do not microwave: It tends to make the pastry soggy, losing that irresistible crunch.

Beef Empanadas with Crispy Pastry Recipe FAQs

Q: Can I bake these empanadas instead of frying?
A: Absolutely! Baking at 400°F (200°C) for 20-25 minutes works well and produces a slightly lighter crust, though frying gives that unbeatable crispiness.

Q: How do I prevent the dough from becoming tough?
A: Make sure to rest the dough for at least 2 hours and avoid over-kneading afterward. Use warm water and butter as directed to keep it tender.

Q: Can I prepare filling in advance?
A: Yes! The filling keeps well refrigerated for up to 2 days, which actually helps the flavors deepen before assembling.

Q: What’s the best way to crimp the empanadas?
A: You can use a fork to press the edges or pinch small sections and twist to create that classic braided look which seals the filling firmly.

Q: Can I use different meats for this recipe?
A: Definitely; ground chicken, pork, or lamb are excellent substitutions and each brings its own unique flavor profile to your Beef Empanadas with Crispy Pastry Recipe.