Golden Baked Argentine Beef Empanadas Step-by-step instructions

Before you start

Before starting, measure out the ground cumin and sweet paprika into small bowls so they are ready to add to the hot skillet. If using frozen empanada dough discs, ensure they are completely thawed but still cold to the touch.

Line a large baking sheet with parchment paper to prevent sticking. Beat the egg in a small dish until smooth, and finely chop the fresh parsley. Organize your workspace with a small bowl of water nearby to help seal the pastry edges if the dough feels dry during assembly.

Instructions

Prepare the Spiced Filling

1. 1Cook the Beef Filling
   Heat a large skillet over medium-high heat. Add the ground beef, breaking it up with a wooden spoon as it cooks. Sauté for 5 to 7 minutes until the beef is browned and fully cooked through, reaching an internal temperature of 160°F (71°C). Stir in the ground cumin and sweet paprika, cooking for 1 more minute until fragrant. Remove from the heat and let the filling cool completely before assembly. Leftovers must be cooled for no more than 2 hours before refrigerating.
   Look for The beef should be fully browned and fragrant with spices.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Drain excess fat if desired, but leave a little to keep the filling juicy.

By the end of this phase, the ground beef is thoroughly browned, crumbled, and infused with the rich, warm aromas of toasted cumin and sweet paprika. The mixture should look moist and glistening, without any pooling liquid or raw pink meat.

It must be set aside to cool completely to room temperature, smelling intensely savory and spiced, before you attempt to assemble the pastries. This ensures the dough remains cold and easy to handle.

Assemble and Seal the Pastries

2. 2Fill and Crimp the Dough
   Lay the empanada dough discs flat on a clean work surface. Place about 2 tablespoons of the completely cooled beef filling in the center of each disc. Fold the dough over the filling to create a half-moon shape. Press the edges firmly together, then crimp the borders tightly using a fork or your fingers to seal completely and prevent any juices from escaping.
   Look for The edges must be completely sealed to prevent leaks during baking.
   Tip Moisten the edges with a drop of water if the dough is dry.

At this stage, the empanadas are fully shaped into neat half-moons with their edges crimped tightly. The dough should feel soft but hold its structure, completely enclosing the spiced beef filling without any tears or visible leaks. The crimped borders should look uniform and secure, ready to keep all the delicious juices trapped inside during the intense heat of the baking process.

Bake to Golden Perfection

3. 3Brush with Egg Wash
   Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Arrange the assembled empanadas on the baking sheet. Using a pastry brush, gently coat the top of each empanada with the beaten egg wash to ensure a glossy, golden-brown finish once baked.
   Look for The egg wash should be applied in a thin, even layer.
   Tip Avoid letting the egg wash pool at the base of the empanadas.
4. 4Bake the Empanadas
   Bake the empanadas in the preheated oven for 15 to 20 minutes. Watch for the crust to turn a beautiful golden-brown and the egg wash to set. The internal temperature of the egg wash and filling must reach 160°F (71°C) to ensure the egg wash is fully cooked and safe to consume.
   Look for The crust should be flaky, dry to the touch, and deeply golden.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Rotate the baking sheet halfway through for an even color.
5. 5Garnish and Serve
   Remove the empanadas from the oven and let them cool on the baking sheet for 5 minutes. Arrange the warm empanadas on a wooden board. Garnish with chopped fresh parsley before serving warm, allowing the steam to release as they are broken open.
   Look for The empanadas should release hot steam when broken open.
   Tip Serve immediately while the crust is at its absolute crispiest.

The finished empanadas emerge from the oven boasting a brilliant, glossy golden-brown color from the caramelized egg wash. They should feel remarkably light, dry, and crisp to the touch, releasing a gentle, savory steam when carefully cracked open. A beautiful garnish of bright green fresh parsley completes the presentation, making them ready to be served hot on a rustic wooden board.

Common mistakes

One of the most common mistakes is filling the empanadas while the beef mixture is still warm. Warm filling immediately melts the fat in the pastry dough, making it sticky, difficult to crimp, and preventing it from puffing up into flaky layers.

Another error is overfilling the discs; too much meat will cause the seams to burst open in the oven, letting all the flavorful juices leak out onto the baking sheet.

How to tell it’s done

These empanadas are perfectly done when the pastry is puffed, crisp, and a deep golden-brown color all over.

To guarantee food safety, insert an instant-read digital thermometer into the center of an empanada; the ground beef and egg wash must register an internal temperature of at least 160°F (71°C). Let them rest on the baking sheet for five minutes before serving to allow the juices to redistribute.

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