Empanadas Mendocinas are traditional Argentinean baked empanadas filled with beef, onions, paprika, hot pepper powder, cumin, oregano, hard-boiled egg and olives. I've omitted the hard-boiled egg and olives in this recipe, but feel free to add if you prefer.
Prep Time1 hr
Cook Time25 mins
Total Time1 hr 25 mins
Servings: 8 servings
- Empanada Dough:
- 3 cups flour
- 1 tsp kosher salt
- 1/2 cup of lard (See Note 1)
- 2 tbsp achiote oil (See Note 2)
- 1 egg yolk , save egg white for later. (See Note 3)
- 3/4 cup warm milk
- Empanada Filling:
- 2 white onions , diced, about 3 cups
- 1/4 cup lard or butter
- 1 lb ground beef
- 2 tbsp smoked paprika
- 2 tbsp chili powder or any ground hot pepper
- 1 tbsp ground cumin
- 1 tbsp Mexican dried oregano
- 1 tbsp kosher salt
- 1/4 cup raisins
- 1/2 cup Marcona Almonds , coarsely chopped (See Note 4)
- 1 bunch green onions , finely chopped
- 1 egg white white
Empanada Dough: In bowl by hand or in food processor.
Mix the flour and salt in a bowl until well combined. Add the lard, achiote oil (optional, See Note 1) and blend well with hands or pastry blender.
Add the egg yolk and the milk in small amounts, blend by hand or pulse until small dough clumps start to form.
Form the dough into 2 flattened discs, wrap with plastic wrap and chill in the refrigerator for about 30 minutes.
Combine the ground beef, paprika, chili powder, cumin, Mexican oregano, raisins, chopped almonds, salt and pepper in a large bowl, mix all the ingredients together, set aside.
Melt the lard in a large frying pan or sauté pan, add the onions and salt, cook until the onions are soft, about 8 minutes.
Add the meat mixture to the onions and cook on medium heat until the meat is done, stir frequently.
Let the meat mixture (picadillo) cool down, and then mix in the chopped green onions. Set aside. Whisk together the 2 egg whites and set aside. Save egg yolk for other use.
On a lightly floured surface roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use 4-6" round molds or a small bowl/plate, depending on how large you want them to be).
Add 3-4 tablespoons of the meat mixture to the center of each dough round. Brush the edges of the empanada dough circle with the whisked egg whites to seal the empanada.
Fold the empanada discs over the meat and seal the edges gently with your fingers, twist and fold the edges of the empanadas with your fingers, or use a fork to press down and finish sealing the empanadas.
Allow the empanadas to rest and firm up in the refrigerator for about 30 minutes or until ready to bake. Preheat oven to 400°F.
Brush the tops of the empanadas with the remaining egg whites. Bake empanadas for about 25 minutes and serve warm with a salsa or chimichurri sauce.
- You may substitute butter or Crisco for the lard.
- In a microwave safe measuring cup add 1/2 cup vegetable oil and 2-3 tablespoons of annatto seeds and cook for 2 minutes. Allow to steep and cool, about 5 minutes. Strain oil and discard seeds.
- Whisk together both egg whites, saving egg yolk for other use. Use to seal empanadas and brush beaten egg whites on empanadas prior to baking.
- If Marcona Almonds are unavailable, use roasted almonds and chop.
Calories: 323kcal | Carbohydrates: 24.1g | Protein: 9.7g | Fat: 21.1g | Saturated Fat: 7.3g | Polyunsaturated Fat: 2.6g | Monounsaturated Fat: 9.6g | Trans Fat: 0.5g | Cholesterol: 54.1mg | Sodium: 509.2mg | Fiber: 2.2g | Sugar: 3.2g