Beef Empanadas

Beef Empanadas


A traditional Argentinian recipe in a gluten free version. By Carolina Acquisti


For the dough:
125 ml hot water
180 g Mix B - Bread-Mix
40 g butter
For the filling:
500 g ground beef
2 tbsp olive oil
2 shallots, chopped
1 tsp sweet paprika powder
1 tsp cayenne pepper
1 tbsp oregano
to taste salt
to taste black pepper
green olives
1 handful sultanas


Prepare the dough:

  • Put the flour and butter in a bowl and pour the hot water over it.
  • Mix everything with your hands until the ingredients are all incorporated.
  • The dough becomes smooth and easy to work with.
  • Take pieces of dough and spread with a rolling pin until very thin.
  • Afterwards, cut with a cutter.
  • When adding the filling, pass the rolling pin over it again, lightly, to spread the dough a little bit further.
  • Put the filling and close the dough (if you do not know how to crimp the borders, just press with a fork, to close tightly).

Prepare the filling:

  • Put the olive oil and onion in a pan. Cook.
  • Add the meat, stirring well, until all the meat is cooked.
  • Add the paprika (dissolved in 1/4 of water), the Cayenne pepper, oregano, salt and black pepper.
  • Let simmer for about 10 minutes.
  • Turn off the flame and add the olives (if you prefer, chopped).
  • If you prefer them whole, set aside to use when putting it all together, along with the raisins, if you like, and a chopped hard-boiled egg.
  • Mix everything and let cool.
  • Put the cold filling on the dough already spread out. Brush with 1 whisked egg. Bake in a pre-heated oven at 180°C until golden brown.
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