Argentine Empanadas – (Empanadas Mendocinas) filled with beef, onions, paprika, chili powder, cumin, oregano, hard-boiled egg, and olives. #comidaargentina
It’s time for another international YouTube collab, this month we are in beautiful Argentina. #comidaargentina. Our trusty band of international collaborators set their sights on the cuisine of Argentina.
Argentina is officially the Argentine Republic and is located in the southern half of South America. It is the 2nd-largest country in South America after Brazil and the 8th-largest country in the world.
There are many types of empanadas served throughout Argentina and Spain, but the ones we’re making today are called Empanadas Mendocinas. They are the traditional variety made in Mendoza, Argentina.
The country of Argentina has the highest consumption of red meat in the world, traditionally prepared as asado, the Argentine barbecue. We are using red meat in our collab entry, which is Argentinian empanadas (which is a small stuffed pastry).
What makes Argentinian empanadas different?
In Argentina, they use flour-based dough (rather than corn) to make traditional Argentine empanadas. Instead of making the dough today, we are using pre-made pie crust. This is like a video I did previously about “How to Make Empanadas”, the Cooking Secrets for Men way.
Making the filling
When it comes to the filling you can make it either with ground beef or chopped beef. We are going to use Ground beef for this recipe.
Traditional Argentine empanadas have beef, onions, paprika, chili powder, cumin, oregano, hard-boiled egg, and olives. This is a Beef picadillo filling. Empanadas Mendocinas do not use raisins- which are common in other types of empanadas.
The biggest difference between Argentine empanadas and others is that they are baked instead of fried. When you bake them, brush the tops with the egg yolk and arrange them on a baking sheet. Bake them in a 400-degree oven for about 20-25 minutes. Start watching them for 15 minutes to make sure they don’t burn.
Argentine Chimichurri Sauce
Chimichurri, a sauce of Argentine origin, usually includes parsley, oregano, garlic, and red wine vinegar. The people of Argentina, who have some of the world’s best beef, only season with salt and pepper. However, chimichurri is a notable exception.
Many chimichurri sauces look like a smooth puree in a blender. It is really supposed to be a loose, oil-based condiment. Putting the chimichurri in a blender makes it a herbed mash, which is more like eating baby food with your empanada, It should be a condiment that drips over your steak or chicken or empanada.
Ingredients
Chimichurri Ingredients
- 1/2 cup olive oil
- 2 tbsp red wine vinegar
- 1/2 cup chopped parsley
- 3-4 cloves garlic minced
- 1 tbsp finely chopped red chili
- 3/4 tsp dried oregano
- 1 tsp Salt & pepper to taste
Argentine beef empanadas Ingredients
- 1 lb. ground beef
- 2 onions diced about 3 cups
- 1/2 cup butter
- 2 tbsp smoked paprika
- 2 tsp New Mexico Red chili powder
- 1 tbsp fresh oregano finely chopped
- ½ tbsp ground cumin
- 1 bunch green onions finely chopped
- 3 hard-boiled eggs chopped
- ¼ cup green olives pitted and chopped
- Salt and pepper to taste
- 1 egg lightly whisked
Instructions
Beef picadillo filling and empanada assembly:
- Combine the ground beef, paprika, chili powder, cumin, salt and pepper in a large bowl, mix, and chill until ready to use.
- Melt the butter in a large sauté pan,
- Add the onions and salt, cook until the onions are soft, about 6-8 min.
- Add the meat to the onions and cook on med heat, until no longer pink
- Add the chopped eggs and chopped olives.
- Let the picadillo cool, and then mix in the green onions and oregano.
- To assemble, add a spoonful of the meat mixture on the center of each empanada,
- Brush the edges of the empanada with the egg whites, that helps seal the empanada.
- Fold the empanada and seal the edges gently with your fingers, and then use a fork to press down and finish sealing.
- Lightly brush the top of the empanadas with the egg; for a nice golden color when they bake.
- Empanadas can rest in the fridge for about 30 min, until ready to bake.
- Preheat the oven to 400 F and bake for 20-25 min, until golden on top.
- Serve warm with chimichurri sauce or other dipping sauces.
Chimichurri Instructions
- Mix all Chimichurri ingredients together in a bowl.
- Allow to sit for 5-10 minutes to release all the flavors into the oil before using.
Video
Nutrition
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If you like this recipe for Argentine Empanadas, then you should try our recipe for Dominican Empanadas Pastelillos
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When we were in Argentina, there were empanadas everywhere! All the time! Yours look great.
This international collab is in Argentina for Empanadas