Mom’s Beef Empanadas

Ingredients

• 30 Empanada wrappers (Approximately 2 1/2 dozen; use wrappers for baking or frying, depending on availability.)
• 1 kg Beef for milanesas (Cut into small pieces when partially frozen; a lean cut suitable for milanesas may be used.)
• 4 Onions (Finely chopped.)
• 1 Bell pepper (Chopped; it may be red, green, or another color.)
• 2 dientes Garlic (Chopped or finely crushed.)
• 1 Tomato (Grated; discard the skin left in your hand or on the grater.)
• Scallions (Chopped; the source does not specify an amount. An estimate of 4 stalks is provided.)
• 4 Hard-boiled eggs (Cooked and chopped.)
• Olives (Chopped or sliced; the source does not specify an amount. An estimate of 100 g is provided.)
• Salt (To taste; add some while sautéing the vegetables and adjust the filling.)
• Ground cumin (To taste.)
• Ground black pepper (To taste.)
• Paprika (To taste.)
• Ground chili pepper (To taste.)
• Cooking oil (The source indicates cooking in a pot and frying in a deep fryer, but does not specify an amount; use as needed for sautéing and frying.)

Steps

1. 1

   Place the beef for milanesas on a cutting board, stack the pieces, and put them in the freezer until partially frozen. They should not become completely hard: the ideal point is when you can cut them easily without the meat falling apart.

2. 2

   Finely chop the onions and bell pepper. Heat a large pot over medium heat with a little oil and add the vegetables along with a pinch of salt.

3. 3

   Cook the vegetables, stirring occasionally, until the onion is fully translucent and begins to brown. This process should concentrate their sweetness without burning them, approximately 8-12 minutes.

4. 4

   Add the chopped garlic to the pot. Cook for 1-2 minutes, until fragrant, taking care not to brown it too much.

5. 5

   Remove the partially frozen beef and cut it into very small pieces, about the size of coarse ground meat. Add it to the pot with the vegetables and mix well.

6. 6

   Grate the tomato on the coarse side of a grater until you obtain the pulp; the skin will remain separate. Add the grated tomato to the pot.

7. 7

   Season with cumin, salt, black pepper, paprika, and ground chili pepper, adjusting the amounts to taste. Stir to distribute the seasonings.

8. 8

   Cook the filling over low heat for 1-1 1/2 hours, stirring occasionally, until the meat is tender and the mixture remains very juicy. If it becomes too dry, lower the heat and watch to ensure it does not stick.

9. 9

   Spread the hot filling in a shallow dish so it cools more quickly. Cover the surface with plastic wrap and place it in the freezer to cool rapidly; if possible, let it rest overnight in the refrigerator.

10. 10

    When the filling is cold, chop the hard-boiled eggs, olives, and scallions. Add them to the cold filling and mix gently so the egg does not break apart too much.

11. 11

    Place an empanada wrapper on the work surface. Put a generous spoonful of filling in the center, leaving a clear border so it can be sealed.

12. 12

    Lightly moisten the edge if necessary, fold the wrapper over the filling to form a half-moon, and press the edges to seal. Make the traditional crimped edge or press with a fork. Repeat until all the filling and wrappers have been used.

13. 13

    Place the assembled empanadas on a tray and freeze them well separated from one another. Once firm, store them in an airtight bag or container so they are ready to cook.

14. 14

    Cook the empanadas directly from frozen, without thawing them. For deep-frying, heat the oil to approximately 180 °C and fry them over high heat until golden and crisp on the outside and the filling is completely hot, approximately 5-8 minutes depending on their size. Do not overcrowd the fryer.

15. 15

    Drain them on a rack or paper towels and let them rest for a few minutes before serving. The filling will be very hot, so take care with the first bite.

Notes

The creator says that the empanadas are cooked from frozen because they are less likely to burst this way. The filling can be prepared in advance and frozen; for the best texture, cool it first in a shallow dish and ideally leave it overnight in the refrigerator before assembling. The amount of scallions and olives, as well as the spices and cooking fat, is not specified in the source and was estimated to complete the recipe.

Nutrition per serving

• main course
• empanadas
• Argentinian cuisine
• beef
• homemade food
• freezer-friendly
• fried
• for sharing