Classic Argentine beef empanadas with juicy hand-cut meat, onions, cumin, and paprika, baked until golden with characteristic repulgue edge. The filling is moister than Chilean version with focus on beef flavor, creating Argentina's favorite handheld comfort food.
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17 items
Make dough by combining flour and salt, cut in cold butter and lard until crumbly
Add warm water gradually and mix until dough forms, then briefly until smooth
Wrap dough in plastic and refrigerate for 30 minutes
Heat beef fat or oil in large skillet over high heat until very hot
Add beef in batches and quickly until browned but still tender, about 3-4 minutes per batch
Remove beef and set aside, then heat to medium and add onions to same pan
Sauté onions until softened and golden, about 10 minutes
Return beef to pan with onions, add cumin, paprika, cayenne, salt, pepper, and green onions
Cook mixture for 3-4 minutes to blend flavors, then remove from heat and cool completely
Preheat oven to 200°C (400°F)
Roll dough to 3mm thickness and cut into 14cm circles
Place 2-3 tablespoons filling on each circle with optional chopped egg and olive
Fold dough over and seal with traditional repulgue (braided edge) or fork crimp
Place on baking sheet, brush with egg wash, and bake 22-25 minutes until deep golden
