Clasico Argentino

Prep: 40 mins
Cook: 50 mins
Clasico Argentino
These classic empanadas are so easy to make you'll be whipping them up in no time.

1 quantity of classic dough

2 onions, sliced
1 red pepper, sliced
Sunflower oil
Salt, black pepper
500g (1 lb 2 oz) minced (ground) beef
1 tbsp aji molido* or 2 tsp of chilli flakes
1½ tbsp ground cumin
3 tsp paprika
3 tsp ground cinnamon
6 spring onions (scallions), green part only, chopped

3 egg yolks, beaten

Preheat the oven to 190°C / 375°F / Gas Mark 5. Line a baking tray with parchment paper.

Sauté the onion and capsicum in a saucepan with a little oil over low heat for 10 minutes.

Season with salt and pepper. Remove the vegetables from the saucepan and set aside.

To the same saucepan, add a little more oil and sauté the meat over high heat.

Once the meat has browned, reduce heat to low and add the onion and capsicum. Continue cooking for about 15 minutes, stirring from time to time.

Stir in the aji molido, if using, cumin, paprika and cinnamon and mix well.

Let the filling rest for 24 hours in the refrigerator, if possible, for a more intense flavour.

Stir the spring onion into the mixture.

Sprinkle a little flour on the work surface.

Roll out the dough to a thickness of 3 mm (¹⁄8 inch), and cut out circles with a 14 cm (5½ inch) cutter.

Using a 60 ml (2 fl oz/1/4 cup) ice-cream scoop or measuring cup, form small balls of filling and place one on each round of dough.

Lightly moisten the edge of the dough with a little water and fold over into a half-moon shape. Seal the edges and give them the ‘carne’ decoration or an edging of your choice.

Set aside in the refrigerator if not cooking immediately.

Arrange the empanadas on a baking tray lined with baking paper.

Brush with egg yolk and bake for 20 minutes, or until golden and cooked. Allow them to cool for a few minutes before serving.

Recipe and image from Argentinian Street Food, Enrique Zanoni & Gaston Stivelmaher, Murdoch Books.

makes 20

Preparation Time
40 minutes

Cooking Time
50 minutes

Main ingredients
Flour, Eggs, Beef, Vegetables

Recipe Type
Party Food, Family Dinners, Kids Food, Lunch Box, Quick Meals

Level of Difficulty

*Aji molido is a very common condiment in Argentinian cuisine, made from dried capsicum flakes. It can be found in Argentinian grocery stores.

Other recipes you may like

Hello Mama!
Help us help you by allowing us and our partners to remember your device as having browsed MummyPages and serve you better content and ads

We're on a mission to help our mums and their families thrive by informing, connecting and entertaining.

Join us in our mission by consenting to the use of cookies and IP address recognition by us and our partners to serve you content (including ads) best suited to your interests, both here and around the web.

We promise never to share any other information that may be deemed personal unless you explicitly tell us it's ok.

If you want more info, see our privacy policy.