Argentinian beef empanadas are golden pastry turnovers filled with seasoned beef, onion, hard-boiled egg, and olives. They are baked here for a crisp, buttery crust, though recipes and fillings vary by region and family; the chilled filling and simple fold make them practical to prepare at home.
Ingredients
- 3 cups (375 g) all-purpose flour
- 1 teaspoon (6 g) fine salt, for the dough
- 8 tablespoons (113 g) cold unsalted butter, cut into small cubes; lard is a traditional alternative
- ¾ cup (180 ml) cool water, plus 1 tablespoon (15 ml) more if needed
- 2 large eggs (about 100 g), for hard-boiling
- 2 tablespoons (30 ml) neutral oil, such as sunflower or canola oil
- 2 medium yellow onions (about 300 g), finely diced
- 2 scallions (about 30 g), thinly sliced
- 1 pound (454 g) ground beef, preferably 85% lean
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) sweet paprika
- ½ teaspoon (1 g) dried oregano
- ¼ teaspoon (0.5 g) red pepper flakes, optional
- ½ teaspoon (3 g) fine salt, plus more to taste
- ¼ teaspoon (0.5 g) black pepper
- ¼ cup (60 ml) beef broth or water
- ⅓ cup (50 g) pitted green olives, roughly chopped
- 1 tablespoon (15 ml) milk, for brushing the pastry
Instructions
- Make and chill the pastry. In a large bowl, whisk the flour with the dough salt. Rub or cut in the cold butter until the mixture has pea-size pieces and some coarse crumbs. Pour in ¾ cup (180 ml) water and stir just until the dough comes together; add the extra tablespoon only if dry flour remains. Knead gently for about 1 minute, divide into two disks, wrap, and refrigerate for 30 minutes. Avoid working the dough until smooth like bread dough, which can make the crust tough.
- Hard-boil the eggs. Put the eggs in a small saucepan and cover with cold water by about 1 inch (2.5 cm). Bring to a boil, cover, remove the pan from the heat, and let stand for 10 to 12 minutes. Cool the eggs in cold water, peel, and chop. The yolks and whites should be firm. Set aside while you prepare the beef.
- Prepare the filling ingredients. Finely dice the onions, slice the scallions, and chop the olives. Measure the spices and broth before starting to cook; once the beef is in the pan, the filling comes together quickly. Keep the chopped egg separate until the cooked filling has cooled so it stays in distinct pieces.
- Cook the beef filling. Warm the oil in a large skillet over medium heat. Add the yellow onions and cook for 5 to 7 minutes, stirring, until softened but not browned. Add the ground beef, breaking it into small pieces with a spoon. Stir in the cumin, paprika, oregano, red pepper flakes, salt, and black pepper. Cook for about 8 to 10 minutes, stirring and breaking up clumps, until no pink remains. Check the thickest pieces with a food thermometer: USDA FSIS lists 160°F (71°C) as the safe minimum temperature for ground beef. Stir in the scallions and broth, simmer for 1 to 2 minutes, then take the skillet off the heat.
- Cool the filling. Spread the beef mixture in a shallow dish so it cools evenly, then refrigerate it for 30 minutes. Once cool, fold in the chopped egg and olives. This cooling step helps keep the pastry from turning greasy or splitting when filled. If the mixture has released liquid, drain off the excess rather than putting it in the empanadas.
- Shape the empanadas. Heat the oven to 400°F (200°C) and line a baking sheet with parchment. Working with one dough disk at a time, roll it on a lightly floured surface to about ⅛ inch (3 mm) thick. Cut twelve 6-inch (15 cm) circles, rerolling scraps once if needed. Place about 2 tablespoons (30 g) of filling in the center of each circle, leaving a clear border. Dip a finger in water and moisten half the edge, fold the dough over the filling, and press out trapped air. Pinch the edges firmly, then fold or crimp them to seal. Do not overfill: a small amount of space around the filling makes sealing much easier.
- Brush and bake. Arrange the empanadas with a little space between them on the lined sheet. Brush the tops lightly with milk. Bake for about 20 minutes, rotating the sheet once, until the pastry is puffed and deep golden at the edges. If your oven browns unevenly, check from 18 minutes and allow a little longer as needed. Let them rest for 5 minutes before serving; the filling will be very hot.
Tips
- Keep the pastry cool. If the butter softens while rolling, put the dough back in the refrigerator for 10 minutes. Cold butter helps create a tender, flaky crust, and dough that is too warm can tear when folded.
- Choose a sensible beef substitute. Ground lamb works well with the same spices but gives the filling a richer flavor. For a meat-free version, use cooked, well-drained lentils; they will be softer and less savory than beef, so taste and adjust the salt and spices.
- Seal carefully. Keep filling off the edges and press the seam closed before crimping. A little water helps the dough stick, but too much can make the border slippery. If a circle cracks, patch it with a small piece of dough rather than stretching it thin.
- Adjust the seasoning before filling. Taste the cooked beef mixture while it is still warm, before adding the egg. Olives bring salt, so add extra salt gradually. A pinch more cumin or paprika is easier to incorporate now than after the pastries are shaped.
Serving Suggestions
Serve the empanadas warm as a main meal with a crisp green salad, sliced tomatoes, or a simple cabbage salad dressed with vinegar. A small bowl of chimichurri makes a bright, herby accompaniment; offer it on the side rather than pouring it over the pastry, so the crust stays crisp. For a casual gathering, arrange them on a platter with lemon wedges and let guests choose a dip.
In Argentina, empanadas are also eaten as a snack, starter, or part of a larger spread. They are filling enough to serve two per person for lunch, while one per person works as a starter alongside other small dishes. Let them cool for a few minutes after baking, since the center holds heat longer than the crust.
Variations
Argentine empanadas are not made to one universal formula. Fillings and pastry styles vary across provinces and households, and beef can be chopped by hand or ground. This recipe uses ground beef for convenience and combines it with egg and green olives, ingredients often found in home-style beef fillings. Some northern regional versions include diced potato; if you want to try that, cook about ½ cup (75 g) of small potato cubes until just tender, drain them well, and fold them into the cooled filling. The potato makes the filling softer and more substantial.
For a sweeter, more aromatic variation, add 2 tablespoons (20 g) of raisins to the filling. They create a sweet-salty contrast, but they are optional and not present in every regional style. For a sharper, less rich crust, replace the butter with 8 tablespoons (113 g) of cold lard; lard is traditional in some doughs and gives the pastry a slightly different, more savory character. If lard is unavailable, butter is a reliable choice. You can also bake the empanadas without the milk wash, though the tops will be paler.
To make smaller party-size empanadas, cut 4-inch (10 cm) rounds and use about 1 tablespoon (15 g) filling in each. You will need more rounds and may have to bake in batches; start checking them a few minutes earlier than the full-size pastries. Keep the same sealing method, and do not simply divide the full-size filling amount between smaller rounds without allowing room to close the edges.
Storage and Reheating
Let leftover empanadas cool briefly, then refrigerate them within 2 hours of baking in a covered container. They keep for 3 to 4 days in the refrigerator. For the best crust, reheat them in a 350°F (175°C) oven for about 10 to 15 minutes, until the centers reach 165°F (74°C). A microwave will warm them faster, usually in short bursts, but it softens the pastry.
To freeze baked empanadas, cool them completely, arrange them in a single layer until firm, then transfer to a freezer-safe container or bag. For best quality, use within 2 to 3 months. Reheat from frozen in a 350°F (175°C) oven, allowing extra time and checking that the centers reach 165°F (74°C). You can also freeze the shaped, unbaked pastries on a tray and transfer them once firm; bake from frozen at 400°F (200°C), adding several minutes and checking for a fully golden crust and a hot center. Do not leave cooked meat pastries at room temperature for more than 2 hours.
Frequently Asked Questions
Can I make Argentine beef empanadas ahead?
Yes. Prepare the filling and pastry a day ahead, keep each covered in the refrigerator, and assemble the empanadas shortly before baking. The filling needs to be cold before it touches the dough. You can also shape them several hours ahead and refrigerate them on a covered tray; brush with milk just before they go into the oven.
Why is my empanada pastry opening in the oven?
The most common causes are overfilling, a wet or greasy filling, or an edge that was not firmly sealed. Use a modest spoonful of filling, leave a clean border, press out excess air, and crimp the seam securely. Cooling the filling and draining any excess liquid both help the pastry hold its shape.
Can I use store-bought empanada discs?
Yes. Use about twelve 6-inch (15 cm) rounds and follow the package directions for thawing, if needed. Ready-made discs save time and are convenient, though their texture and thickness may differ from this buttery homemade dough. Do not stretch them aggressively; let them soften enough to fold without cracking.
Are Argentine empanadas baked or fried?
Both methods are used. This recipe is for baked empanadas, which are straightforward to make on a sheet pan and need only a light milk wash. Some traditional preparations are fried, but frying requires a suitable amount of hot oil and careful temperature control; the pastry will also have a different, crispier texture.
What can I use instead of green olives?
You can leave them out if you do not like olives. The filling will lose their salty, briny note, so taste it before shaping and adjust the seasoning modestly. A few chopped capers can supply a similar sharpness, but they are saltier, so rinse them and use less than the amount of olives.
Related
- Pastry for Baked Argentine Empanadas: Easy Dough
- Argentinian Empanada Dough Recipe for UK Cooks
- Argentinian Pancake Recipe: Thin Crepes with Dulce de Leche
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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