Entree: Argentina – Cuyo – Empanadas Mendocinas (Baked savory empanadas from Mendoza filled with seasoned beef, onions, olives, raisins, and hard‑boiled egg)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 22 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- For the dough:
- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) fine salt
- 6 tbsp (90 g) lard or chilled unsalted butter, cut into pieces
- 1 large egg, approx. 50 g (for dough/optional egg wash use—see below)
- 1/2 cup (120 ml) cold water, plus more if needed
- 1 tbsp (15 ml) white vinegar

- For the filling:
- 1 lb (454 g) ground beef
- 2 tbsp (30 ml) vegetable oil
- 2 medium onions, finely chopped (about 10 oz / 285 g total)
- 2 hard-boiled eggs, chopped, approx. 3.5 oz (100 g)
- 1/2 cup (75 g) pitted green olives, chopped
- 1/4 cup (40 g) raisins
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) sweet or smoked paprika
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (6 g) kosher salt, adjust to taste
- 2 tbsp (30 ml) beef stock or water
- 2 tbsp (30 ml) dry white wine (optional)
- 1 tbsp (15 ml) red wine vinegar or lemon juice

- For assembly:
- 12 round empanada discs about 5–6 in (12–15 cm) each made from recipe above (or store-bought)
- 1 egg, beaten with 1 tbsp (15 ml) water, approx. 50 g (for egg wash)
- 2 tbsp (30 g) unsalted butter, melted for brushing (optional)

Instructions

1. Prepare the dough: In a large bowl combine flour and salt, cut in lard or butter until mixture resembles coarse crumbs. Stir in vinegar and enough cold water to form a smooth dough. Wrap and chill at least 30 minutes.
2. Make the filling: Heat oil in a skillet over medium heat. Sauté onions until soft and beginning to caramelize, about 10–12 minutes. Add ground beef and cook, breaking up lumps, until browned and cooked through, about 6–8 minutes.
3. Season the filling: Stir in cumin, paprika, salt, and pepper. Add white wine (if using) and cook off for 1–2 minutes, then add beef stock and red wine vinegar; simmer until mixture is relatively dry, 2–3 minutes. Remove from heat and allow to cool slightly.
4. Combine finishing ingredients: Stir chopped hard-boiled eggs, olives, and raisins into the cooled beef mixture. Adjust seasoning to taste and chill for easier handling.
5. Shape empanadas: Roll dough to about 1/8 in (3 mm) thickness and cut 12 discs about 5–6 in (12–15 cm). Place a generous tablespoon (or about 2–3 tbsp / 20–30 g) of filling in the center of each disc, fold, and crimp edges by hand or with a fork to seal.
6. Bake: Place empanadas on a parchment-lined baking sheet. Brush with beaten egg wash. Optional: brush with melted butter for extra richness. Bake in a preheated 400°F (200°C) oven for 18–22 minutes, or until golden brown.
7. Serve: Let cool slightly and serve warm. Empanadas Mendocinas are traditionally enjoyed with a simple salad or a chimichurri on the side.