Argentine Empanadas Recipe

The combination of cumin, smoked paprika, green olives, and hard-boiled egg gives these Argentine empanadas their unmistakable character. The beef filling is savory and gently smoky, while the olives add little salty, tangy bites and the egg brings a soft, rich contrast. I use a large red pepper along with the diced onion, cooking both until tender before adding the ground beef, so the vegetables nearly melt into the filling instead of staying crunchy. Using gluten-free empanada discs makes this recipe accessible without changing the generous, satisfying texture of the filling. The most important technique is to keep the filling fairly dry and completely cool before assembling. After browning the beef with the onion and red pepper, stir in the cumin and smoked paprika, then let the mixture cook until no excess liquid remains. A wet filling can make gluten-free dough especially fragile and may cause the empanadas to split in the oven. Once cooled, fold in the chopped green olives and hard-boiled eggs, or tuck a little egg into each portion as you fill the discs. That way, every empanada gets a balanced mix rather than having all the egg pieces collect in one bowl. For shaping, place about two generous tablespoons of filling in the center of each of the 12 discs, leaving a clear edge for sealing. Moisten the rim lightly with water, fold the dough over, and press firmly around the filling before crimping with a fork. Gluten-free discs can crack if they become cold and stiff, so let them sit at room temperature for a few minutes if needed, but avoid overfilling them. I also recommend arranging the finished empanadas on parchment and chilling them for 10 minutes before baking; this helps the seams hold and keeps the dough from spreading. Bake until the edges are crisp and lightly browned, usually within the 25-minute cooking time. These are ideal for a relaxed weekend lunch, especially with a crisp green salad dressed in lemon and olive oil. A tomato-and-onion salad, roasted vegetables, or a simple cabbage slaw also cuts nicely through the rich beef filling. Serve them warm, when the paprika-scented beef is tender and the pastry is at its crispest, though they travel well for picnics or packed lunches too. If making them ahead, cool them fully and reheat in the oven rather than the microwave, which can soften the gluten-free dough.