Beef Empanadas


These pastries are a common street snack in Buenos Aires and throughout Argentina. Kind of a Spanish version of the Cornish pasty but with a variety of fillings, usually ham and cheese or in this instance meat with a kick of spice.

Beef Empanadas
Serves 10
  1. 500g Plain flour, plus extra for dusting
  2. 12g Salt
  3. 80ml Sunflower oil
  4. 175ml Water
  1. 250g Beef skirt steak, sliced into thin strips
  2. 1 Onion, peeled and finely sliced
  3. 1 tbsp Olive oil
  4. 1 tbsp Ground cumin
  5. 1 tbsp Chilli powder
  6. 3 Spring onions, finely chopped
For frying
  1. 1.5L Sunflower oil
  1. To prepare the dough, place all ingredients together in a bowl and beat together with a wooden spoon to form a rough dough. Tip the dough out of the bowl and knead for 5-10 minutes until smooth, use a little flour if the dough begins to stick. Wrap the dough in cling film and refrigerate for 2 hours.
  2. For the filling, add the olive oil to a large non-stick pan set over a high heat. Add the onions and fry until soft and slightly golden. Add the beef and continue to fry until browned. Add the spices and stir for a minute before taking off the heat and adding the spring onions. Season to taste and allow to cool.
  3. Dust the work surface with a little flour and unwrap the chilled dough. Roll the dough out to a thickness of 3mm and using a round cutter (ideally between 12-14cm) cut out rounds of the dough removing the excess which can be re-rolled.
  4. Take a circle and lay a tablespoon of filling in the centre, bring each side of the dough together to create a half moon shape. Press down on the edges with a fork to seal completely. Repeat with the remaining circles of dough.
  5. Preheat the oil in a saucepan or fryer to a temperature of 180C. Fry the empanadas in batches of 3-4 at a time depending on the size of your pan. Deep fry for 5 minutes or until the pastry has browned evenly. Remove and drain on kitchen paper before serving.
Artisan Traveller


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