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Empanadas de Carne Cortada a Cuchillo feature tender beef, cut by hand into small cubes, combined with green olives and hard-boiled eggs for a flavorful filling that’s tucked into flaky dough. The smoky aroma of paprika blends beautifully with the rich, savory filling as these empanadas bake to golden perfection. Whether you’re preparing a casual snack or serving them at an event, these empanadas are bound to satisfy every craving.
Table of Contents
- Why Empanadas de Carne Cortada a Cuchillo Are Perfect for You
- Everything You Need for Empanadas de Carne Cortada a Cuchillo
- How To Make Empanadas de Carne Cortada a Cuchillo Step by Step
- What To Serve with Empanadas de Carne Cortada a Cuchillo
- The Origin of Empanadas de Carne Cortada a Cuchillo
- Expert Tips for Perfect Empanadas
- Common Mistakes To Avoid
Why Empanadas de Carne Cortada a Cuchillo Are Perfect for You
- Quick and satisfying for busy schedules — with a total prep and cook time of under an hour, these empanadas fit perfectly into even the busiest day. Their hearty filling ensures you’ll stay full and energized.
- A balanced combination of flavors — the beef, olives, and eggs deliver protein and richness, while the smoked paprika brings that signature warmth and depth. Every bite feels satisfying without being heavy.
- Accessible ingredients, minimal effort — the recipe uses everyday pantry staples like olive oil, cumin, and pre-made dough discs. No need for fancy equipment or skills, making this dish stress-free to prepare.
- Great for gatherings and meal prep — make a batch ahead of time to serve at your next gathering or freeze extras for a later treat. They’re versatile enough to complement various occasions.
Everything You Need for Empanadas de Carne Cortada a Cuchillo
- 500g beef, cut into small cubes (cortada a cuchillo)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/4 cup green olives, chopped
- 1/4 cup hard-boiled eggs, chopped
- 12 empanada dough discs
- 1 egg, beaten (for egg wash)
The smoked paprika adds a subtle depth of flavor, balancing the richness of the beef while complementing the brightness of the olives and red bell pepper. Hand-cutting the beef ensures a hearty texture, distinguishing this dish from traditional ground beef empanadas.
How To Make Empanadas de Carne Cortada a Cuchillo Step by Step
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 3-4 minutes.
- Add the beef cubes to the skillet and cook until they are browned on all sides, stirring occasionally to ensure they cook evenly.
- Stir in the red bell pepper, cumin, smoked paprika, salt, and pepper. Cook for another 5-7 minutes until the beef is tender and the flavors are well combined.
- Remove the skillet from heat and let the mixture cool slightly. Stir in the chopped olives and hard-boiled eggs to complete the filling.
- Preheat your oven to 200°C (400°F).
- On a clean surface, take one empanada dough disc and place a spoonful of the beef mixture in the center. Be careful not to overfill to avoid tearing.
- Fold the dough over to form a half-moon shape, then seal the edges by pressing down firmly with a fork.
- Repeat this process with the remaining dough discs and filling until all empanadas are assembled.
- Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg to promote a golden brown crust.
- Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden and crisp. Remove from the oven and let cool slightly before serving.
Makes mixing dough and batters effortless — a kitchen game-changer.
Perfect for searing and baking — this recipe needs even heat distribution.
What To Serve with Empanadas de Carne Cortada a Cuchillo
- A light salad with a tangy vinaigrette — it balances the empanadas’ richness and adds freshness to the meal.
- Chimichurri sauce — the herbaceous and garlicky flavors pair perfectly with the smoky beef filling.
- Rice and beans — a hearty side that complements the empanadas for a complete, satisfying plate.
- Classic salsa criolla — this vibrant onion and tomato salad adds a refreshing zest to each bite.
The Origin of Empanadas de Carne Cortada a Cuchillo
Empanadas de Carne Cortada a Cuchillo are deeply rooted in the culinary traditions of South America, particularly Argentina. This variation of empanadas showcases the region’s love for high-quality beef, a staple in Argentine cuisine, and a nod to traditional methods of preparation.
The technique of hand-cutting the meat ensures a hearty texture and emphasizes the exceptional flavor of Argentine beef. This dish reflects the resourcefulness of combining accessible ingredients into a cherished, versatile staple of the region.
Expert Tips for Perfect Empanadas
- Chill the filling before assembling — this keeps the dough from becoming soggy and makes the empanadas easier to handle.
- Seal the edges tightly — use water along the edges of the dough before crimping with a fork to prevent the filling from leaking during baking.
- Don’t overcrowd the baking sheet — leaving space ensures that the empanadas bake evenly and develop a crispy crust on all sides.
- Use parchment paper or a silicone baking mat — this prevents the empanadas from sticking and simplifies cleanup.
Common Mistakes To Avoid
- Overfilling the empanadas — this can cause the dough to tear and make sealing difficult. Stick to a modest amount of filling for the best results.
- Skipping the egg wash — this step is crucial for achieving the signature golden brown crust.
- Using ground beef instead of hand-cut beef — the unique texture of knife-cut beef is what sets this recipe apart, so don’t skip this step!
Empanadas de Carne Cortada a Cuchillo
Ingredients
Method
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.
- Add the beef cubes to the skillet and cook until they are browned on all sides.
- Stir in the red bell pepper, cumin, paprika, salt, and pepper. Cook for another 5-7 minutes until the beef is tender.
- Remove the skillet from heat and let the mixture cool slightly. Stir in the chopped olives and hard-boiled eggs.
- Preheat your oven to 200°C (400°F).
- On a clean surface, take one empanada dough disc and place a spoonful of the beef mixture in the center.
- Fold the dough over to form a half-moon shape and seal the edges by pressing down with a fork.
- Repeat with the remaining dough discs and filling.
- Place the empanadas on a baking sheet lined with parchment paper and brush the tops with the beaten egg.
- Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown.
- Remove from the oven and let cool slightly before serving.
Notes
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Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.
- Dominique
- Dominique
- Dominique
- Dominique
