Beef Empanadas
  • Cooking Time: 20-25 minutes
  • Servings: 4
  • Preparation Time: 20
  • 2 cups onion (white or red, your choice)
  • 1 bunch o green onions
  • 1/3 cup of sweet pickled jalapeños and 1 tbsp of juice
  • 1 pound ground beef
  • 2/3 cup tomato puree
  • 1/3 cup of Malbec wine
  • 1/2 tbsp of cumin
  • salt to taste
  • 1 pack empanada dough shells
  • 1 egg
  1. chop onions and combine in a large pot
  2. cook on medium heat until they begin to brown, then add jalapeños
  3. once onions are fully browned, add in the beef, and continue to cook on medium heat until fully cooked. Stir occasionally
  4. Add in wine and let cook for about 5 mins. Mix in cumin, jalapeño juice and tomato puree. Stir to combine
  5. Salt to taste, then chill overnight
  6. scoop out beef into the individual empanada dough wraps, about 3/4 of the way full. Fold in typical Argentinian repulgue (watch a YouTube video if you don't know
  7. Using a pastry brush, dip in egg wash and lightly coat each empanada
  8. Follow baking instructions on back of dough packaging. If it doesn't specify, about 20-25 minutes on 375 degrees
  9. Enjoy!
An Argentinian staple that I find is better home made over store bought, every single time. The perfect crowd pleaser for every potluck or just to enjoy at home! You can always swap the beef for ground turkey as a healthier option. Filling can be repurposed to make delicious sloppy joes as well!