The iK team went in The Kitchen With to hear all about the journey of the talented chef at Buenos Aires Nights Steakhouse, check out the exclusive recipe below for Mihirdev’s authentic Argentinian Beef Empanadas.

These authentic empanadas bring the flavours of Buenos Aires right to your kitchen – perfect for entertaining or a special family dinner!

Makes: Approximately 20-24 empanadas

Prep Time: 30 minutes 

Cook Time: 25 minutes

For the empanada discs:

• You’ll need approximately 20-24 empanada discs (frozen pastry rounds) available at Latin American stores or online. Thaw for 30 minutes before use. Alternative: cut 5-inch circles from ready-made shortcrust pastry.

For the beef filling:

• ⅔ cup vegetable oil
• 1 lb spring onions (scallions), finely chopped
• 1 lb white onions, finely chopped
• 3.3 lbs ground beef
• 5 oz green olives, chopped
• 5 hard-boiled eggs, chopped
• 4 tbsp aji molido (dried red pepper flakes)
• 4 tbsp sweet paprika (pimentón dulce)
• 2½ tbsp dried oregano
• 3 tbsp ground cumin
• Salt and black pepper to taste

For the Ecuadorian sauce:

• 4 cloves garlic, finely minced
• ½ cup red onion, finely chopped
• ½ cup fresh parsley, finely chopped
• ½ cup fresh cilantro, finely chopped
• 4 tbsp aji molido (chili flakes)
• ¾ cup balsamic vinegar
• ¾ cup vegetable oil
• Salt and black pepper to taste

Method:

For the beef filling:

1. Prep your vegetables: finely chop the spring onions, white onions and green olives. Hard-boil the eggs, cool and chop them.
2. Cook the aromatics by heating oil in a large skillet over medium heat. Add both types of onions and sauté until soft and translucent, about 8-10 minutes.
3. Next, brown the beef by adding the ground beef to the pan, breaking it up with a wooden spoon. Cook until well-browned and no pink remains, about 10-12 minutes.
4. Season perfectly by stirring in the aji molido, paprika, oregano, cumin, salt and pepper. Mix thoroughly and cook for 2-3 minutes until fragrant.
5. Add the chopped eggs and olives, stirring gently to combine. Cook for another 2-3 minutes until heated through.
6. Remove from heat and let cool completely before filling your empanada discs.

For the Ecuadorian sauce:

1. In a medium bowl, mix the minced garlic, red onion, parsley, and cilantro.
2. Stir in the aji molido (chili flakes).
3. Whisk in the balsamic vinegar and vegetable oil until well combined.
4. Season to perfection by adding salt and black pepper to taste. Let stand for 30 minutes before serving to allow flavors to meld.

To make the empanadas:

1. Thaw your frozen pastry discs for 30 minutes before filling. 
2. Place 2-3 tablespoons of cooled filling in the centre, brush edges with water, fold in half, and crimp edges with a fork to seal.

To bake the empanadas:

1. Preheat the oven to 190°C (375°F/Gas Mark 5).
2. Place the empanadas on a baking tray lined with parchment paper. 
3. Bake for 20-25 minutes until golden brown and crispy. The pastry should be firm and lightly puffed.
4. Allow to cool for 5 minutes before serving – the filling will be very hot!
5. Serve with the Ecuadorian sauce on the side for dipping.

TOP TIPS:

The filling can be made up to 2 days ahead of time. Keep refrigerated until ready to use. Up your spice level by adjusting the aji molido to your heat preference.

Click here to read Mihirdev’s full interview for the October issue of insideKENT Magazine.

For more recipe inspiration, click here to read our latest issue.