Entree: Argentina – Argentine Asado Belt – Empanadas Criollas (Savory baked hand pies filled with seasoned ground beef, sautéed onions, olives, and hard-cooked egg)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 25 min

Additional 30 min

Total 1 hr 20 min

Ingredients

- For the dough:
- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) fine salt
- 1/2 cup (120 g) lard or chilled butter, cut into small pieces
- 3/4 cup (180 ml) cold water, plus more as needed
- 1 large egg, beaten for egg wash
- For the filling (Salteado):
- 2 tbsp (30 ml) olive oil
- 2 medium yellow onions, thinly sliced, approx. 10 oz (280 g)
- 1 lb (454 g) ground beef
- 1 tbsp (15 ml) sweet paprika (pimentón)
- 1 tsp (5 ml) ground cumin
- 1/2 tsp (2.5 ml) smoked paprika or a pinch cayenne (optional)
- 1/4 cup (60 ml) beef stock or water
- 12 pitted green olives, chopped, approx. 3 oz (90 g)
- 2 large eggs, hard-cooked and chopped, approx. 3.5 oz (100 g)
- 2 tbsp (30 ml) raisins (optional)
- Salt and freshly ground black pepper to taste
- 1 tbsp (15 ml) red wine vinegar or a squeeze lemon juice

Instructions

1. Make the dough: In a bowl combine flour and salt. Rub in lard or butter until mixture resembles coarse crumbs. Add cold water a little at a time and mix until a soft dough forms. Knead briefly, wrap, and chill for at least 30 minutes.
2. Prepare filling: Heat olive oil in a large skillet over medium heat. Add onions and a pinch of salt and cook until soft and translucent, about 8–10 minutes.
3. Add beef: Increase heat to medium-high, add ground beef and brown, breaking up with a spoon until no pink remains. Stir in paprika, cumin, and optional smoked paprika; cook 1 minute to toast spices.
4. Finish filling: Pour in beef stock, stir and reduce until mixture is moist but not soupy. Remove from heat, stir in chopped olives, chopped hard-cooked eggs, raisins if using, vinegar, and adjust salt and pepper. Let cool completely.
5. Assemble empanadas: Preheat oven to 400°F (200°C). Roll dough on a lightly floured surface to about 1/8 inch (3 mm) thick. Cut 6–7 inch (15–18 cm) rounds. Place 2–3 tbsp (30–45 ml) filling in center of each round. Fold and seal edges by pressing or crimping; brush each empanada with beaten egg.
6. Bake: Arrange empanadas on a baking sheet lined with parchment and bake 20–25 minutes or until golden brown. Let rest 5 minutes before serving.