Authentic Argentine Beef Empanadas with Flaky Crust Step-by-step instructions

Before you start

Before beginning the assembly, ensure all ingredients are measured and ready. The beef filling must be cooked and cooled to room temperature, as placing hot filling directly onto the pastry disks can cause the dough to soften and tear.

Keep the pastry disks in the refrigerator until the exact moment of assembly to maintain their structural integrity and ensure the final product bakes up with a light, flaky crunch.

Instructions

Browning the filling

1. 1Prepare the savory beef filling
   Heat a large skillet over medium-high heat. Add the ground beef and cook, stirring occasionally to break up large chunks, until it is browned and cooked through. Ensure the internal temperature reaches at least 160°F (71°C) to guarantee safety. Once cooked, stir in the chopped green olives and fresh herbs, then remove from the heat and allow the mixture to cool slightly before filling.
   Look for The beef is fully browned with no pink remaining.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Drain excess fat from the pan after browning to prevent the empanadas from becoming greasy.

The beef should be thoroughly browned and fragrant from the herbs. The mixture should appear slightly dry, with the olive pieces evenly distributed throughout the meat.

Ensure that any excess liquid has evaporated so the filling remains contained within the pastry.

Crimping and sealing

2. 2Assemble the empanadas
   Lay out each pastry disk on a clean surface. Place a generous spoonful of the prepared beef mixture into the center of each disk. Fold the pastry over to create a half-moon shape. Use your fingers or the tines of a fork to press and seal the edges firmly, ensuring the filling is completely enclosed inside the dough to prevent leaks during baking.
   Look for The edges are tightly sealed and crimped.
   Tip If the edges are dry, lightly brush them with a drop of water to help them stick together.

Each empanada should appear uniform in shape with a clearly defined, crimped edge. Check that there are no visible holes or weak spots in the dough, as these will expand in the heat and cause the filling to leak out during the baking phase.

Baking until golden

3. 3Bake until golden and crisp
   Preheat your oven to 400°F (200°C). Arrange the assembled empanadas on a baking sheet lined with parchment paper. Bake for 20 to 25 minutes, or until the crust is deep golden brown and flaky. Remove from the oven and transfer them to a wooden board to rest for at least 5 minutes before serving. This allows the steam to settle and ensures the pastry remains crisp.
   Look for The pastry is golden brown and sounds hollow when tapped.
   Tip For an extra shiny finish, brush the tops with a beaten egg wash before placing them in the oven.

The empanadas should look puffed and exhibit a beautiful, golden-brown sheen. The pastry should feel firm to the touch rather than soft or pliable. Once they reach this stage, they are ready to be removed and cooled slightly on a wooden board.

Common mistakes

A common mistake is overfilling the empanadas, which often leads to them bursting open in the oven. Aim for a moderate amount of filling that allows the edges to seal completely without tension.

Additionally, failing to seal the edges firmly can cause the juices to escape, leading to a loss of moisture and flavor during the baking process.

How to tell it’s done

The empanadas are done when the crust has turned a deep, uniform golden brown. When tapped with a fork, the pastry should sound hollow and crisp.

The internal temperature of the ground beef, if measured, should have reached 160°F (71°C) during the browning process to ensure it is cooked through and safe to eat.

• Ground meat: 160°F (71°C) in the thickest part