Beef Empanadas
Flaky golden pastry stuffed with seasoned ground beef, olives, and hard-boiled egg — a beloved Argentine classic that is perfect for any occasion.
Prep: 30 min
Cook: 25 min
Total: 55 min
Yields: 12 empanadas
Cuisine: Argentine
Empanadas are one of Latin America's greatest culinary gifts to the world. Prep: 30 min Cook: 25 min Total: 55 min Yields: 12 empanadas Cuisine: Argentine. Empanadas are one of Latin America's greatest culinary gifts to the world.
These handheld pockets of flaky pastry hold a savory filling of spiced ground beef, tender onions, briny green olives, and chopped hard-boiled egg. Every bite offers a different combination of flavors and textures. This recipe follows the Argentine tradition of baking rather than frying, which produces a lighter empanada with a beautifully golden, flaky shell.
Ingredients
For the Filling
- 1 lb ground beef (80/20 blend)
- 1 tablespoon olive oil
- 1 large onion, finely diced
- 1 red bell pepper, finely diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika (smoked paprika adds depth)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red chili flakes
- Salt and pepper to taste
- 1/2 cup green olives (Manzanilla), sliced
- 2 hard-boiled eggs, chopped
For Assembly
- 12 empanada discs (found in the freezer aisle, or make your own)
- 1 egg beaten with 1 tablespoon water (egg wash)
Instructions
- Cook the filling. The filling can be made a day ahead, and once assembled, they bake in just 20-25 minutes. Ingredients. Add garlic, cumin, paprika, oregano, and chili flakes. For Assembly: 12 empanada discs (found in the freezer aisle, or make your own), 1 egg beaten with 1 tablespoon water (egg wash).
- Instructions. Cook the filling. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and cook until softened, about 5 minutes. Add garlic, cumin, paprika, oregano, and chili flakes.
- Stir for 1 minute until fragrant. Brown the beef. Add ground beef to the skillet, breaking it into small pieces with a wooden spoon. Cook until well browned, about 8 minutes.
- Season generously with salt and pepper. Drain any excess fat. Cool the filling. Transfer the meat mixture to a bowl and let it cool completely. This is important — hot filling will make the dough soggy and difficult to work with.
- Once cool, fold in the sliced olives and chopped hard-boiled eggs. Assemble the empanadas. If using frozen discs, let them thaw for a few minutes until pliable. Place 2-3 tablespoons of filling in the center of each disc. Moisten the edges with a finger dipped in water, fold the dough over to form a half-moon, and press the edges firmly to seal.
- Crimp with a fork or use the traditional repulgue twist. Bake. Preheat oven to 400 F (200 C).
Pro Tips
Cool the filling completely. Brush the tops generously with egg wash. Bake for 20-25 minutes until deeply golden brown and puffy. Serve.
Let them cool for a few minutes (the filling will be very hot). Serve with chimichurri sauce, salsa criolla, or hot sauce on the side. Pro Tips.
Cool the filling completely. This is the most common empanada mistake. Hot filling steams inside the dough, making it soggy and causing leaks. Let the filling reach room temperature before assembling.
Variations
- Chicken empanadas: Use shredded rotisserie chicken, sauteed onions, roasted red pepper, and a touch of cream cheese for the filling.
- Ham and cheese: The simplest filling — sliced ham and mozzarella or queso. A crowd favorite, especially with kids.
- Spinach and cheese: Sauteed spinach with ricotta, mozzarella, and a pinch of nutmeg for a vegetarian option.
- Fried empanadas: For an indulgent version, fry at 350 F (175 C) in vegetable oil for 4-5 minutes until golden. Drain on paper towels.
- Homemade dough: Mix 3 cups flour, 1/2 cup cold butter (cubed), 1 egg, 1/2 cup cold water, and 1 tsp salt. Knead briefly, rest 30 minutes, then roll and cut into 5-inch circles.
Nutrition (per empanada)
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