Empanadas Mendocinas (Argentinian Beef Empanadas)
Empanadas mendocinas are traditional Argentinean baked empanadas filled with beef, onions, paprika, hot pepper powder, cumin, oregano, hard-boiled egg and olives.
Back when I first started this blog, there was a blogger name Rebecca and her blog From Argentina With Love had an Empanada of the Month event. This is where I learned about these empanadas mendocinas from the Mendoza region in Argentina (also known for great wines). While empanada mendocinas are very famous, it was my first time preparing them. It was the perfect opportunity to learn what makes them different from other meat filled baked empanadas in South America.
I started with Rebecca’s recipe for the meat filling or picadillo. I adjusted the spice quantities a little bit, just based on my personal taste, and added fresh oregano and green onions. I also halved the quantity of meat (from 2 lbs to 1 lb) and had more than enough for ~~20 small to medium sized empanadas.
In Argentina, beef empanadas can be filled with either ground beef or chopped beef. The filling for these empanadas mendocinas uses a ground beef picadillo for the the filling. This variation is also known for not using raisins- which are common in other types of empanadas.
Another distinctive factor is the use of smoked paprika and picante or hot chili pepper. In addition to the flavor, these spices give the meat a bright red coloring that is considered a distinguishing factor for empanadas mendocinas.
The other thing that differentiates these empanadas is the dough, I was planning on making my standard baking empanada dough recipe for these or even using the store bought discs, but as I did my Google research I found out that the dough for empanadas mendocinas is unique because it is made with milk which give it a creaminess and softness that the standard empanada dough doesn’t have, so I adapted and translated the recipe for the dough from Recetas Ya and Club Gourmet.
The recipes all called for making the dough by hand, but of course I took the food processor shortcut and made a few conversions. If you have the time I really recommend making the dough from scratch (but with a food processor), it made such a difference and my empanadas just baked beautifully. This is my new favorite baking empanada dough recipe, most of the time I experiment with different fillings, and this time it was so much fun to try a different way to prepare the dough.
Another important part of these empanadas – and empanadas in general – is the churito or repulgue – ie the curvy ornate seal. I confess that the first times I made empanadas I was afraid of not being able to make that nice perfect repulgue. However, I quickly learned that it is one of those things that improves with practice.
Of course you can also use the edge or tip of a fork to press down and seal the empanadas, but I highly encourage you to practice making a repulgue style seal for the empanadas. It gives them a much more authentic and traditional look than using a fork.
The day before I made these empanadas I just happened to be reading Ines del Alma Mia by Isabel Allende. The main character in the book is a woman from Spain who travels to South America (and helps establish a Spanish colony in Santiago, Chile). The book is part fiction part history, but one of her talents is making empanadas, which helps her and others survive during situations of limited food availability.
I have to admit that I didn’t really know a whole lot about the history of empanadas, but for some reason I thought that their origin was Argentinean or Chilean. However, at least based on this book it seems they came from Spain (and probably before that from the Middle East). Latin Americans have done a great job of perfecting the empanada and preparing so many regional variations of empanadas.
Finally, I had to make a couple of dipping sauces and made two slightly different chimichurri sauces for these. The first one is a blended sauce with a little bit of white wine vinegar and for the second sauce I chopped the herbs instead and used balsamic vinegar. I especially love the contrast of the balsamic chimichurri with the meaty empanadas. An aji criollo type hot sauce or tree tomato hot sauce would also go well with these delicious empanadas.
Balsamic chimichurri sauce
Quick chimichurri sauce
Aji criollo hot sauce
Tamarillo or tree tomato hot sauce 
Empanadas Mendocinas (Argentine Beef Empanadas)
Ingredients
Dough for empanadas mendocinas – makes about 20 medium or 30 small empanadas:
- 3 cups flour
- 1 egg yolk
- ½ cup of grasa – lard or butter or mix of both
- ¾ to 1 cup of warm milk
- ½ tsp salt
Beef picadillo filling
- 1 lb ground beef
- 2 white onions diced, about 3 cups
- 1/2 cup lard or butter
- 2 tbs smoked paprika
- 2 tsp chili powder or any ground hot pepper adjust to taste
- 1 tbs finely chopped fresh oregano
- ½ tbs ground cumin
- 1 bunch green onions finely chopped
- 3 hard boiled eggs sliced
- ¼ cup sliced green olives
- Salt and pepper to taste
- 1 egg white and yolk separated and lightly whisked
Instructions
Empanada dough
- Mix the flour and salt in a food processor, pulse until well combined.
- Add the lard or butter, blend well.
- Add the egg yolk and the milk in small amounts, pulse until small dough clumps start to form.
- Make a couple of balls, flatten into disks and chill in the refrigerator for about 30 minutes.
- On a lightly floured surface roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate).
- Use the empanada discs immediately or store in the refrigerator or freezer until ready to use.
Beef picadillo filling and empanada assembly:
- Combine the ground beef, paprika, red pepper, cumin, salt and pepper in a large bowl, mix all the ingredients together and chill until ready to use.
- 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 or picadillo cool down, and then mix in the chopped green onions and chopped oregano.
- To assemble the empanadas add a spoonful of the meat mixture on the center of each empanada disc, add a slice of egg and sliced olive.
- Brush the edges of the empanada discs with the egg whites, you can also use water but the egg white is a good natural “glue” that helps seal the empanada.
- Fold the empanada discs and seal the edges gently with your fingers, twist and fold the edges of the empanadas with your fingers, as a final step use a fork to press down and finish sealing the empanadas.
- Lightly brush the top of the empanadas with the egg yolk; this will give them a nice golden glow when they bake.
- Let the empanadas rest in the fridge for about 30 minutes or until ready to bake.
- Pre-heat the oven to 400 F and bake for about 20-25 minutes, until golden on top.
- Serve warm with chimichurri sauce or other dipping sauces.
Nutrition
Step by step preparation photos for Argentinian empanada mendocina dough:
Step by step preparation photos for the Argentinian beef picadillo filling and empanada assembly:
Additional Empanada Recipes to Try:
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Costco sells canned chicken breast (it makes decent chicken salad or casseroles, but I buy it for my little dog). The point is that the CAN it comes in makes a great cutter for the dough if you cut both ends out. These look delicious. Thanks for sharing.
Ooops! By the way, I’m aware that these empanadas are Argentenian. Really impressive as well. Can’t wait to get started. Your awesome!
Laylita,
Since the day I came across your web site…I’ve been nothing but floored with all your recipes! My parent’s are Ecuadorian and I was born and raised in Canada. I have two children ( 2 and 3 years old) and my husband is Portuguese. My best friend has the same ethnic background as I and is married to an Irish/Canadian. Most recently, I made Empanadas de queso and Empanadas de carne (with a little help from my mom) and everyone was impressed. My friend said to me, ” oh dear, what will we do when our parents aren’t around to help us? Who will carry the tradition of your mom’s famous Morcillas? Who will help us with the Tamales? Umitas? Chanfaina? We won’t get it right…Ever? We need to get a move on it and start writing everything down!” At that moment, I looked at her and said, ” Honey, we have nothing to worry about…I found Laylita.” She was puzzled. I told her about how I had found your website and how detailed your recipes and pictures are. How you pretty much have La Sierra (where her parents are from) and La Costa (my parents) all covered in your list of Ecuadorian recipes. Needless to say, we will soon be getting together and cooking some of your recipes for the family. It’s funny, as time passes one realizes how important keeping the traditions alive for our next generation really is, especially when you become a mom. I’m delighted every time I visit your site…and sooooo greatful! Your are truly Heaven sent! Now I just need to find a site as good as yours that can help me with the Portuguese traditional recipes! Muchisimas Gracias Laylita!
Wonderful recipe, will make again and again.
I’ve made two batches so far…both came out amazing! I’ll need to try some “lite” versions before i turn into one!
My son spent a few months in Chile when he was in high school. He has been looking for the perfect empanada ever since. He called me from San Antonio this morning, where he is on business, saying that he had some for lunch today, but they weren’t as good Menche’s in Chile.
I am going to try your recipe and will let you know what he thinks.
Thank you,
La Madre
Laylita,
These empanadas are FANTASTIC!! I just made them for my family and every one from my father to my 7 year old son LOVED them. I made the dough from scratch and it worked out beautifully. I also made the Aji criollo sauce which was DELICIOUS. Thank You for sharing such fabulous recipes and taking the time to post such detailed instructions with pictures, which are very helpful a long the process.
Muchisisimas Gracias,
Elizabeth
Another great recipe from Laylita! Your instructions and pictures were very easy to follow and the empanadas were a hit that evening! I even made extra to freeze and serve them in a late afternoon just for myself! Simplemente delicioso!
Used your recipe for the dough! It was delicious!! I had to make my own meat version because all I had was turkey!! and they were DELICIOUS!! My husband loved them and he was like we COULD SELL THESE! I’m going to have to make another batch to share with mi familia!
THANK YOU!
MUCHAS GRACIAS!!
Laylita, thank you for this recipe, although I haven’t made it yet. I have scoured the web trying to find out what the dipping sauce in the last photo on the right is. PLEASE tell me what it’s called and if you can tell me how to make it. That type of sauce (whatever it is) will be more conducive to my tastebuds. Thank you so much.