Argentinian Beef Empanadasbaked and sealed with repulgue
Baked Argentinian empanadas with thin, soft dough, beef and well-reduced onion filling, and a braided seal that preserves the juices.
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The Argentinian beef empanada combines pliable dough discs, cooked and completely cooled filling, and the repulgue that seals each half-moon. Resting prevents shrinkage, while pre-cooking the beef with onion concentrates flavor without moistening the base; a very hot baking tray helps brown before the dough dries out.
Ingredients
Dough
Filling
Filling and finishing
Seasoning
Preparation
Prepare the dough
Mix flour and salt, incorporate butter and 220 ml warm water; knead just until smooth, cover and rest for 1 hour.
20 minutesCook the filling
Brown the beef over high heat, add onion and cook until dry; season, mix in chopped boiled egg and cool completely.
25 minutesRoll out and fill
Roll dough to 2 mm thickness, cut twelve 14 cm discs and distribute cold filling without reaching edges.
25 minutesSeal with repulgue
Lightly moisten edges, fold into a half-moon, expel air and make successive folds to form the repulgue.
20 minutesBake until golden
Brush with beaten egg and bake at 220 °C for 25 to 30 minutes, rotating the tray halfway.
30 minutes
Substitutions
Butter produces a more delicate dough than lard; substituting beef with chicken creates a different recipe and requires recalculation.
Storage
Refrigerate in a closed container after cooling and reheat in the oven.
Approximate shelf life: Up to 3 days refrigerated or 2 months frozen unbaked.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
Frequently asked questions
How to recognize the correct doneness?
Warm filling softens the dough; cool it in a shallow layer before assembling.
Can I prepare in advance?
Follow storage instructions and leave steps that determine crispness, volume, or finish close to serving.
