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Argentinian Empanadas (Recipe shared from our product buyer)

We are very happy form each our our buyers feedback on our product for continuous learning and product growth. Moreover, cooking original insights returns are most valuable. One of original recipies story of our buyer I must share here with all of you, as per my opinion is something special. Below storty and photos are from our Empanada press mold satisfied buyer:

Makes tidier edges on empanadas than I usually get using a fork. Sized for large empanadas.

My family is Argentine, so I grew up eating and loving beef empanadas. I started making them when I discovered that you can buy frozen pre-made disks for them in bodegas and many supermarkets. You just defrost, separate out each disk (they typically come in packs of 10 frozen together with a paper separating them), fill and then fold and seal. The sealing is done with the tines of a fork, but this device promises to make a better looking and more even seal even more easily. It did! I can’t say it made an enormous difference, but they were a little easier to make and looked much more consistent and professional. My mother’s recipe is classic – a pound of cooked ground beef, mixed with about a half pound of plumped raisins, another half pound of chopped green olives, a large Spanish onion sauteed, and some red pepper flakes. Mix it all up, add three eggs to firm it up (we don’t use gelatin) and then fill the shells and deep-fry or bake (these days I use an air fryer, after brushing the prepared empanada with an egg wash. Perfect consistent results at 370°F for 5 minutes on the first side, flip and 4 minuted on the other side.)

 

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Argentinian Empanadas

SERVINGS: 12
INGREDIENTS
Empanada Dough
3 cups all-purpose flour
1 tsp garlic powder
1 tsp onion powder
1/8 tsp salt
½ cup vegetable
shortening
1 egg yolk
1 cup warm milk

Beef Picadillo Filling
1 lb ground beef, 95/5
1/4 cup Mediterranean Salt-Free Spice Blend
3 cups white onions, diced
2 tbsp olive oil
¼ tsp salt
1 bunch scallions, finely chopped
3 hard-boiled eggs, sliced
1 tbsp sliced green olives, chopped
1 egg, separated and lightly whisked

Empanada Dough

  1. In a food processor combine flour, garlic powder, onion powder, and salt. Pulse until well mixed. Add vegetable
    shortening and pulse until evenly distributed. Add egg yolk and a small amount of milk to processor. Blend, gradually
    adding more milk, until dough begins to come together.
  2. Turn dough out onto counter and separate into 3 balls. Flatten into discs, wrap in plastic, and refrigerate for 30 minutes.
  3. On a lightly floured surface with a rolling pin to roll each disc to ⅛” thickness. Cut dough into 6-inch discs. Repeat with
    remaining dough, should yield 10-12 discs. Dough can be used immediately or refrigerated or frozen for later use.
    Beef Picadillo Filling
  4. Heat olive oil in a large skillet over medium-high heat. Add onions and cook, stirring, until softened, about 8 minutes.
  5. Add ground beef, seasoning, and salt. Continue to cook, mixing frequently, until beef is cooked through. Remove from
    heat and allow to cool. Stir in scallions and chopped olives. Refrigerate until ready to use.
    Assembly – Use Empanada maker press
  6. To assemble, place a ⅓ cup of meat mixture in center of each dough disc. Top with a slice of hard-boiled egg. Brush the
    edges of the disc with egg whites. Fold dough in half and seal edges gently with fingers. Twist and fold the edges of
    dough with fingers, then use a fork to press down and fully seal empanada.
  7. Whisk egg yolk with a small amount of water. Brush tops with egg wash and allow to rest in refrigerator for at least 30
    minutes, or until ready to bake.
  8. Preheat oven to 400°F. Bake for 20-25 minutes or until golden brown. Serve warm.

 

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Apple Empanadas (Spanish Apple Hand Pies)

Apple Empanadas Recipe

Ingredients (makes about 12 empanadas)

Dough (Empanada Pastry)

  • 2½ cups (315 g) all-purpose flour
  • 2 tbsp sugar
  • ½ tsp salt
  • 170 g (¾ cup) unsalted butter, cold and cut into cubes
  • 1 large egg
  • ¼ cup (60 ml) cold water
  • 1 tsp vanilla extract (optiona) Filling
  • 3 medium apples (Granny Smith or Honeycrisp), peeled, cored, and diced
  • 2 tbsp butter
  • ¼ cup (50 g) brown sugar
  • 2 tbsp granulated sugar
  • 1½ tsp cinnamon
  • ½ tsp ground nutmeg (optional)
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch (dissolved in 2 tbsp water)

For Brushing

  • 1 egg yolk + 1 tbsp milk (egg wash)
  • Optional: sugar and cinnamon for sprinkling

For Serving

  • Powdered sugar, caramel sauce, or vanilla ice cream

Instructions

1. Prepare the Dough

  1. In a large bowl, whisk flour, sugar, and salt.
  2. Cut in butter using a pastry cutter or fingertips until mixture resembles coarse crumbs.
  3. Add egg, vanilla, and cold water gradually; mix until dough comes together.
  4. Shape into a disk, wrap in plastic, and refrigerate for 30–45 minutes.

2. Make the Apple Filling

  1. In a skillet, melt butter over medium heat.
  2. Add diced apples, brown and white sugar, cinnamon, nutmeg, and lemon juice.
  3. Stir and cook for 5–7 minutes until apples are tender but not mushy.
  4. Add the cornstarch slurry and cook another minute until the sauce thickens.
  5. Remove from heat and cool completely before filling.

3. Assemble the Empanadas

  1. Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper.
  2. Roll out chilled dough on a lightly floured surface to about ⅛ inch (3 mm) thick.
  3. Cut circles (about 10–12 cm / 4–5 inches in diameter).
  4. Place 1–2 tbsp of apple filling in the center of each circle.
  5. Fold over to form a half-moon shape, press edges together, and crimp with a fork.
  6. Transfer to the baking sheet.

4. Bake (or Fry)

To Bake:

  • Brush with egg wash and sprinkle lightly with cinnamon sugar.
  • Bake for 20–25 minutes or until golden brown.

To Fry (optional):

  • Heat oil in a pan (170°C / 340°F).
  • Fry empanadas 2–3 minutes per side until golden.
  • Drain on paper towels and dust with powdered sugar.

5. Serve

Serve warm with:

  • Vanilla ice cream
  • Caramel drizzle
  • Or simply dusted with powdered sugar

 

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Classic, flavorful chicken empanada filling recipe

Ingredients (Filling for about 12 Empanadas)

  • 2 tbsp olive oil (or butter)

  • 1 medium onion, finely diced

  • 2 garlic cloves, minced

  • ½ red bell pepper, finely diced

  • ½ green bell pepper, finely diced

  • 250 g (about 2 cups) cooked chicken, shredded (leftover roast or poached works great)

  • ½ tsp ground cumin

  • ½ tsp smoked paprika (optional but gives depth)

  • ¼ tsp ground black pepper

  • Salt to taste

  • ¼ cup chicken broth (or water)

  • 2 tbsp tomato paste (or 3 tbsp tomato sauce)

  • 2 tbsp chopped green olives (optional, for a Spanish/Argentinian touch)

  • 1 boiled egg, chopped (optional, traditional in some versions)

  • Fresh parsley or cilantro, chopped (optional, for freshness)

Instructions

  1. Sauté aromatics:
    Heat the olive oil in a large pan over medium heat. Add onion and cook until soft and translucent (about 4 minutes). Stir in garlic and bell peppers; cook another 3–4 minutes.

  2. Season:
    Add cumin, paprika, black pepper, and a pinch of salt. Cook 1 minute to bloom the spices.

  3. Add chicken:
    Stir in the shredded chicken and mix well so it’s coated with the spices and vegetables.

  4. Create the sauce:
    Add tomato paste and chicken broth. Cook over medium heat until slightly thickened (about 5 minutes). It should be moist but not runny.

  5. Fold in extras:
    Remove from heat. Stir in chopped olives, boiled egg, and herbs (if using). Adjust salt to taste. Let the filling cool completely before assembling empanadas.

Assembly Tips

  • Place 1–2 tablespoons of cooled filling in the center of each empanada dough disc.

  • Fold and seal with Empanada maker press mold, seal edges, and bake at 190 °C / 375 °F for 20–25 minutes (brushed with egg wash) or fry until golden.

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Hello all Empanada and home cooking lovers.

Welcome to our recipes that will spice up your recently purchased cooking utensils. Thank you, we love your support!

Classic Argentine Empanadas (Beef Filling) Recipe

Ingredients (makes about 12–14 empanadas)

Dough

  • 3 cups (375 g) all-purpose flour

  • 1 tsp salt

  • ½ cup (115 g) unsalted butter or lard, chilled and cubed

  • ¾ cup (180 ml) warm water

  • 1 egg (for egg wash)

(Shortcut: buy pre-made empanada discs “tapitas” at Latin grocery stores.)

Filling

  • 2 tbsp olive oil or beef drippings

  • 1 medium onion, finely diced

  • 1 small red bell pepper, finely diced

  • 1 lb (450 g) ground beef (traditionally minced knife-cut beef)

  • 2 tsp paprika

  • 1 tsp cumin

  • ½ tsp chili flakes or cayenne (optional)

  • Salt & black pepper to taste

  • 2 hard-boiled eggs, chopped

  • 8–10 green olives, chopped

Method

1. Make the Dough

  1. In a large bowl mix flour + salt.

  2. Cut in the butter or lard until crumbly.

  3. Gradually add warm water, mixing until a dough forms.

  4. Knead 5–6 minutes until smooth. Wrap and refrigerate 30 min.

2. Cook the Filling

  1. Heat oil in a skillet over medium heat.

  2. Sauté onion and pepper until soft.

  3. Add beef, breaking up lumps, and cook until browned.

  4. Season with paprika, cumin, chili, salt, and pepper.

  5. Remove from heat and let cool slightly.

  6. Stir in chopped hard-boiled eggs and olives.

3. Assemble Empanadas

  1. Roll dough thin and cut into 5–6 inch (12–15 cm) circles.

  2. Place 2 tbsp filling in the center of each.

  3. Moisten the edges with water, fold over to form a half-moon.

  4. Press edges to seal, then crimp with a fork or repulgue (traditional rope edge).

4. Bake or Fry

  • Bake: Brush with beaten egg. Bake at 400°F (200°C) for 20–25 min until golden.

  • Fry (optional): Heat oil to 350°F (175°C) and fry until golden and crisp.

Tips

  • Filling Options: Add a splash of beef stock while cooking for juicier empanadas.

  • Authentic Touch: Let the filling cool completely before assembling to avoid soggy dough.

  • Serve With: Chimichurri or a simple salsa criolla.