Empanada Data

Argentinian-Style Baked Empanadas Stuffed with Seasoned Ground Beef and Tomatoes, Served with Creamy Avocado Dip

1 hour 5 minutes
Serves 4
DinnerSouth American
Herb's take

Get your hands on a classic South American technique: flaky pastry, savory beef filling, and the ultimate creamy avocado dip. These empanadas are a crash course in dough crimping, spice blooming, and why hot fillings make for happy taste buds.

Ingredients

Yield
4

Instructions

  1. 01
    In a large mixing bowl, combine the flour, salt, and diced cold butter. Cut the butter into the flour until the mixture resembles coarse crumbs. Drizzle in the ice water and mix just until the dough comes together.
  2. 02
    Turn the dough onto a lightly floured surface and knead once or twice to bring it together. Flatten into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
  3. 03
    While the dough chills, heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 4 minutes.
  4. 04
    Stir in the minced garlic and cook for 30 seconds until fragrant.
  5. 05
    Add ground beef to the skillet and brown, breaking it up with a spoon, until no longer pink, about 5 minutes.
  6. 06
    Add diced tomatoes, smoked paprika, cumin, oregano, and red pepper flakes. Cook, stirring, until tomatoes break down and the mixture thickens, about 5-7 minutes.
  7. 07
    Remove from heat. Stir in red wine vinegar and let filling cool to room temperature.
  8. 08
    Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
  9. 09
    On a floured surface, roll the dough out to 1/8 inch thick. Cut out 5-inch circles (you’ll get about 8).
  10. 10
    Place 3 tablespoons of cooled beef mixture into the center of each dough circle. Fold over to make a half-moon and crimp the edges tightly with a fork.
  11. 11
    Transfer empanadas to the baking sheet. Brush tops with beaten egg.
  12. 12
    Bake for 22-25 minutes until golden brown. Cool slightly before serving.
  13. 13
    Meanwhile, make the avocado dip: In a bowl, mash avocado until mostly smooth. Stir in sour cream, lime juice, and chopped cilantro until well combined. Season lightly with salt and pepper.
  14. 14
    Serve baked empanadas warm, with avocado dip on the side.

Want your own batch?

I don't run a recipe search engine—I invent dishes from what you tell me. Toss me some ingredients on the home page.