Argentinian Food Recipes: Beef Empanadas

Argentinian beef empanadas are hand-held pastries filled with seasoned ground beef, onion, hard-boiled egg, and olives, then baked until golden. This version uses a simple homemade butter dough and a gently spiced filling; recipes vary by region and family, so the olives and egg are easy to adjust.

Ingredients

3 cups (375 g) all-purpose flour, plus a little extra for rolling
1 teaspoon (6 g) fine salt
10 tablespoons (140 g) cold unsalted butter, cut into small cubes
½ cup (120 ml) cold water, plus 1–2 tablespoons (15–30 ml) more if needed
1 tablespoon (15 ml) neutral oil, such as sunflower or canola oil
2 cups (300 g) finely diced yellow onion, about 2 medium onions
1 pound (450 g) ground beef, preferably 85–90% lean
1 teaspoon (2 g) sweet paprika
½ teaspoon (1 g) ground cumin
½ teaspoon (1 g) dried oregano
¼ teaspoon (0.5 g) red pepper flakes, optional
¾ teaspoon (4.5 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) freshly ground black pepper
¼ cup (60 ml) beef broth or water
2 large hard-boiled eggs (about 100 g), peeled and diced
⅓ cup (50 g) pitted green olives, sliced; use less or omit if preferred
1 tablespoon (15 ml) milk, for brushing the pastry

Instructions

Make the dough. Whisk the flour and 1 teaspoon salt in a large bowl. Add the cold butter and rub it into the flour with your fingertips, or cut it in with a pastry cutter, until the mixture resembles coarse crumbs with some pea-size pieces remaining. Pour in ½ cup cold water and stir until the dough begins to hold together. If dry flour remains at the bottom, add more water 1 tablespoon at a time. Press the dough into a disk without kneading it smooth, wrap it, and refrigerate for 30 minutes. A little unevenness is fine; too much handling can make the pastry tough.
Prepare the filling ingredients. While the dough chills, dice the onions and slice the olives. If you are boiling eggs for the filling, cook them until the yolk and white are firm, cool them, peel them, and dice them. Set the eggs aside until the beef mixture has cooled so they do not break down when stirred in.
Cook the beef filling. Heat the oil in a wide skillet over medium heat. Add the onion and cook for 5–7 minutes, stirring often, until softened but not deeply browned. Add the ground beef, paprika, cumin, oregano, red pepper flakes if using, ¾ teaspoon salt, and black pepper. Break the meat into small pieces and cook for about 8 minutes, stirring, until no pink remains. Check the thickest pieces with a food thermometer: USDA FSIS lists 160°F (71°C) as the safe minimum internal temperature for ground beef. Pour in the broth and simmer for 1–2 minutes, scraping up browned bits, until the mixture is moist but not watery.
Cool the filling. Transfer the beef mixture to a shallow bowl or tray and spread it out so it cools more quickly. Let it cool for 20 minutes, then fold in the diced egg and olives. Taste and adjust the salt or pepper. The filling should be savory and well seasoned, since the pastry itself is mild; it should not be so wet that liquid pools in the bowl. Keep the filling refrigerated if it will not be used promptly.
Shape the empanadas. Heat the oven to 400°F (200°C) and line two baking sheets with parchment. Divide the chilled dough into 12 equal pieces. On a lightly floured surface, roll each piece into a circle about 6 inches (15 cm) wide and roughly ⅛ inch (3 mm) thick. Put about 2 tablespoons (30 g) of filling in the center of each circle, leaving a clear border. Moisten the edge with a fingertip dipped in water, fold the dough over the filling to make a half-moon, and press the edges together. Crimp with a fork or fold and pinch the rim. Keep the filling away from the edges so the seal stays closed.
Bake until golden. Arrange the empanadas on the prepared sheets with space between them. Brush the tops lightly with milk. Cut a small steam vent in each one with the tip of a knife. Bake for 20–22 minutes, rotating the sheets once if your oven browns unevenly, until the pastry is firm and golden at the edges. Let them rest on the baking sheets for 8 minutes before serving; the filling will be very hot inside.

Tips

Keep the butter cold. Cold butter creates a more tender, flaky pastry. If the dough becomes soft or sticky while rolling, cover it and chill it for 10 minutes before continuing rather than adding a lot of extra flour.
Use a practical dough substitute. Argentine-style empanada wrappers, sometimes sold frozen in Latin American grocery stores, save time. Thaw them according to the package directions and use about 12 wrappers; the texture and flavor may differ from the butter dough, but they are convenient and easy to seal.
Control moisture. Drain excess liquid from the filling before shaping. A wet filling can soften the pastry and push open the seam. Cooling the filling also makes it easier to portion without melting the dough.
Seal with care. Do not overfill, and press out trapped air before crimping. If a wrapper cracks, patch it with a small piece of dough and press firmly; exposed filling can leak onto the baking sheet.

Serving Suggestions

Serve the empanadas warm as a main course, a casual lunch, or part of a larger spread. A simple green salad with tomato and a sharp vinaigrette balances the rich pastry. Chimichurri is a popular Argentine accompaniment: its parsley, garlic, vinegar, oil, and herbs add a bright, tangy contrast. Put the sauce on the side so each person can choose how much to use, and offer lemon wedges or a mild tomato salsa if you want another fresh option.

For a party or shared meal, serve the pastries with roasted vegetables, a bowl of beans, or a light soup. Two empanadas make a substantial serving for many people, while one can be enough alongside several sides. They are also convenient to pack for a picnic once cooled, but keep them chilled in an insulated cooler if they will be out for more than a short serving period.

Variations

For a more traditional flavor profile, some versions use finely chopped beef rather than ground beef, and many cooks include sweet paprika, cumin, onion, egg, and olives in varying proportions. Chopped beef takes longer to cook and should still reach 145°F (63°C) with a 3-minute rest if using whole cuts before chopping; this recipe uses ground beef for a quicker, evenly portioned filling. Raisins appear in some regional or household versions, adding a sweet note; try 2 tablespoons (20 g) if you enjoy that contrast.

For a milder filling, leave out the red pepper flakes or use black pepper alone. For a dairy-free pastry, substitute cold vegetable shortening or a firm dairy-free baking stick for the butter; the crust may be less buttery and its texture can vary by product. You can omit the olives, or replace them with an equal amount of finely diced roasted red pepper, though that makes the filling sweeter and less briny. For a vegetarian batch, replace the beef with 2 cups (300 g) cooked, drained lentils and use vegetable broth; season and cool the filling before adding the egg and olives, or omit those too.

Storage and Reheating

Refrigerate cooked empanadas within 2 hours of baking, in a covered container, for 3–4 days. For the best texture, reheat them in a 350°F (175°C) oven or toaster oven for about 10–15 minutes, until hot throughout. If checking with a thermometer, leftovers should reach 165°F (74°C), the USDA FSIS safe reheating temperature. A microwave works for a quick serving, but it softens the pastry; a short finish in a hot skillet or toaster oven can help restore some crispness.

To freeze baked empanadas, cool them completely, arrange them in a single layer until firm, and then transfer them to a freezer-safe container or bag for up to 2–3 months for best quality. 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 pack them once solid; bake from frozen at 400°F (200°C), adding several minutes and checking that the filling is thoroughly hot. Do not leave cooked meat pastries at room temperature for more than 2 hours.

Frequently Asked Questions

Can I make the dough or filling ahead? Yes. The dough can be wrapped and refrigerated for up to 2 days; let it sit briefly at room temperature if it is too firm to roll. Cooked filling can be refrigerated for up to 3–4 days in a covered container. Cool it promptly, refrigerate within 2 hours, and assemble the empanadas when ready. Cold filling is easier to handle and helps keep the pastry firm.

Can I use store-bought pastry? Yes. Frozen empanada discs are the most direct shortcut, but puff pastry can also work if cut into circles or squares. Puff pastry rises more and has a lighter, more layered texture, so it will not match the sturdier, short-crust style of this recipe. Thaw pastry safely in the refrigerator, follow its package directions, and avoid stretching it thin enough to tear.

Why did my empanadas open in the oven? The most common causes are overfilling, wet filling, trapped air, or edges that were not firmly sealed. Use a modest portion of filling, cool it before assembly, and press the rim together before crimping. If the dough has dried out, moisten the edge lightly with water. A small vent in the top lets steam escape, reducing pressure inside the pastry.

Can I fry these instead of baking them? This dough is designed for baking, and frying it may produce a different texture and require a recipe specifically adjusted for frying. If you choose to fry, use wrappers labeled for frying and follow their directions; do not crowd the pan, and monitor the oil temperature with a thermometer. The baked version avoids the extra oil and gives a sturdy golden crust without changing the filling preparation.

What can I use instead of olives or hard-boiled egg? Both ingredients can be omitted without changing the basic method. Olives contribute a salty, briny bite, so taste the filling before adding extra salt if you leave them out. The egg makes the filling more substantial and tender; diced roasted pepper or a little extra onion can replace its volume, but the flavor will be different. Keep the total filling amount moderate so the pastries seal easily.

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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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