📝 About This Recipe
Hailing from the sun-drenched vineyards of Mendoza, Argentina, these empanadas are distinguished by their hand-cut beef, sweet onions, and a signature inclusion of green olives and hard-boiled eggs. Unlike their fried counterparts, these are traditionally baked in a wood-fired oven, resulting in a flaky, golden crust that yields to a rich, juicy 'pino' (filling). They are the ultimate expression of Argentine hospitality, perfectly balancing savory spices like cumin and smoked paprika with a subtle sweetness from slow-cooked onions.
🥗 Ingredients
The Beef Filling (Pino)
- 2 pounds Beef Flank or Top Round (hand-cut into 1/4 inch tiny cubes; do not use ground beef)
- 3 large White Onions (finely diced; the ratio should be nearly 1:1 with the meat)
- 4 tablespoons Beef Tallow or Lard (authentic flavor; can substitute with butter)
- 1 tablespoon Ground Cumin (toasted if possible)
- 2 tablespoons Smoked Paprika (Pimentón) (sweet or semi-sweet)
- 1 teaspoon Crushed Red Pepper Flakes (adjust for heat)
- 1/2 cup Beef Broth (to keep the filling juicy)
- to taste Salt and Black Pepper
The Assembly
- 24 pieces Empanada Discs (Tapas) (store-bought 'para horno' or homemade dough)
- 3 large Hard-boiled Eggs (chopped into small pieces)
- 24 pieces Pitted Green Olives (one per empanada)
- 1 large egg Egg Wash (beaten with a splash of water)
👨🍳 Instructions
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1
In a large heavy-bottomed skillet or Dutch oven, melt the beef tallow over medium heat until shimmering.
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2
Add the finely diced onions with a pinch of salt. Sauté slowly for about 15-20 minutes until they are translucent and very soft, but not browned. This 'sweating' process is the secret to a sweet, authentic filling.
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3
Increase the heat to medium-high and add the hand-cut beef cubes. Brown the meat quickly, stirring to ensure it cooks evenly but remains juicy.
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4
Stir in the cumin, smoked paprika, red pepper flakes, salt, and black pepper. Toast the spices with the meat for 1 minute until fragrant.
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5
Pour in the beef broth. Allow the mixture to simmer for 5 minutes, then remove from heat. The mixture should be 'jugoso' (juicy).
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6
CRITICAL STEP: Transfer the filling to a shallow dish, let it cool to room temperature, then refrigerate for at least 4 hours, preferably overnight. The fat must solidify to make the empanadas easy to fold and to trap the juices inside.
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7
Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper.
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8
Lay an empanada disc on a clean surface. Place a generous tablespoon of the chilled meat filling in the center.
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9
Top the meat with a piece of chopped hard-boiled egg and one whole green olive.
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10
Lightly moisten the edges of the dough with a finger dipped in water. Fold the dough over to create a half-moon shape, pressing the edges firmly to seal.
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11
Create the 'repulge' (the decorative seal). Pinch and fold the edge of the dough over itself in a braid-like pattern, or simply use the tines of a fork to crimp the edges tightly.
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12
Place the empanadas on the baking sheet and brush the tops generously with the egg wash for a glossy, golden finish.
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13
Bake for 20-25 minutes, or until the pastry is beautifully golden brown and crisp.
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14
Let the empanadas rest for 5-10 minutes before serving. This allows the juices inside to settle so they don't run out on the first bite.
💡 Chef's Tips
Always hand-cut the beef; ground beef creates a grainy texture that lacks the soul of a true Mendocina. Never skip the chilling time for the filling; it is the only way to achieve a juicy empanada without the dough getting soggy. If you use store-bought dough, ensure you buy the 'Para Horno' (for baking) variety, not 'Para Freír' (for frying). Use a high ratio of onions—traditionally, it is equal parts by weight of onion and meat to provide natural sweetness and moisture. Avoid adding the hard-boiled eggs and olives to the hot meat mixture; adding them during assembly ensures they maintain their texture.
🍽️ Serving Suggestions
Pair with a robust Argentine Malbec from the Uco Valley to complement the richness of the beef. Serve alongside a fresh Chimichurri sauce or a spicy Salsa Criolla (onion and pepper relish). Start the meal with a simple salad of sliced tomatoes, oregano, and olive oil. Serve as part of a traditional 'Asado' (Argentine BBQ) while the larger cuts of meat are still on the grill.