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Baked Beef Empanadas

Name: Baked Beef Empanadas
Prep time: 45 min
Cook time: 25 min
Total time: 2 h
Yield: About 12 empanadas
Cuisine: Argentine
Ingredients: 360 g / 3 cups all-purpose flour; 6 g / 1 tsp table salt; 113 g / 1/2 cup unsalted butter, cold, cubed; 50 g / 1 large egg; 114 g / 1/2 cup ice water; 14.9 g / 1 tbsp white vinegar; 12.5 g / 1 tbsp olive oil; 1 medium onion, finely chopped; 454 g / 1 lb ground beef; 1 tsp ground cumin; 2.3 g / 1 tsp paprika; 3 g / 1/2 tsp table salt; 1/4 cup green olives, chopped; 100 g / 2 hard-boiled eggs, chopped; 50 g / 1 large egg, beaten, for brushing

Golden baked hand pies with a flaky butter dough and a cumin-spiced beef, olive and egg filling.

Makes: About 12 empanadas · Pan: Baking sheets · Oven: 400 °F (205 °C)

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Ingredients

Volume	Grams
Dough
3 cups all-purpose flour	360 g
1 tsp table salt	6 g
1/2 cup unsalted butter, cold, cubed	113 g
1 large egg	50 g
1/2 cup ice water	114 g
1 tbsp white vinegar	14.9 g
Filling
1 tbsp olive oil	12.5 g
1 medium onion, finely chopped	—
1 lb ground beef	454 g
1 tsp ground cumin	—
1 tsp paprika	2.3 g
1/2 tsp table salt	3 g
1/4 cup green olives, chopped	—
2 hard-boiled eggs, chopped	100 g
Finish
1 large egg, beaten, for brushing	50 g

Gram weights use the King Arthur Baking ingredient weight chart; amounts given in lb or oz are converted by weight (1 lb = 453.6 g, 1 oz = 28.35 g); “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.

Method

Whisk the flour and salt and cut in the butter until crumbly. Beat the egg, water and vinegar together, stir into the flour just until it holds, and form into a disk. Chill 1 hour.
Warm the oil in a skillet and soften the onion. Add the beef, cumin, paprika and salt and cook until browned. Spoon off the fat, stir in the olives, and cool completely; then fold in the eggs.
Heat the oven to 400 °F and line two sheets with parchment.
Roll the dough about 1/8 inch thick and cut 5-inch rounds, rerolling scraps once.
Put about 2 tablespoons filling on each round, fold into a half-moon, and seal by crimping with a fork. Brush with beaten egg.
Bake 20–25 minutes, until golden. Cool 5 minutes before eating.

Tips

The filling must be cool before you fill, or the butter in the dough will melt.
Unbaked empanadas freeze well; bake from frozen, adding 5–10 minutes.

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