Argentine Recipes in English: Beef Empanadas

Argentine beef empanadas are baked pastries filled with seasoned ground beef, onion, olives, and hard-boiled egg, with regional and family versions varying in their fillings and dough. This approachable version uses buttery homemade pastry and a savory, gently spiced filling; chilling the dough and cooling the filling make the pastries easier to shape and less likely to split.

Ingredients

3 cups (375 g) all-purpose flour, plus a little extra for rolling
1 teaspoon (6 g) fine salt, for the dough
7 tablespoons (100 g) cold unsalted butter, cut into small cubes
1 large egg yolk (about 18 g)
1/2 cup (120 ml) cold water, plus up to 2 tablespoons (30 ml) more if needed
1 tablespoon (15 ml) neutral cooking oil
1 large onion (about 200 g), finely diced
1 pound (450 g) ground beef, preferably 85–90% lean
2 scallions (about 30 g), thinly sliced
1 teaspoon (2 g) ground cumin
1 teaspoon (2 g) sweet paprika
1/2 teaspoon (0.5 g) dried oregano
3/4 teaspoon (4.5 g) fine salt, or to taste
1/4 teaspoon (0.5 g) ground black pepper
2 large eggs (about 100 g), to hard-boil and chop
1/3 cup (50 g) pitted green olives, chopped
2 tablespoons (20 g) raisins, optional
1 large egg (about 50 g), beaten with 1 tablespoon (15 ml) water, for brushing

Instructions

Make the dough. Whisk the flour and the dough’s 1 teaspoon salt in a large bowl. Rub in the cold butter with your fingertips, or cut it in with a pastry cutter, until the mixture looks crumbly with a few pea-size pieces of butter remaining. Stir the egg yolk into 1/2 cup cold water, pour it into the flour, and mix until the dough starts to come together. Add the extra water a teaspoon at a time only if dry crumbs remain. Knead gently for about 1 minute; stop as soon as it forms a cohesive dough. Divide it into two flat disks, wrap, and refrigerate for 30 minutes.
Cook the eggs. Put the two filling 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 12 minutes. Transfer the eggs to cold water for 5 minutes, then peel and chop them. The yolks and whites should be firm. Set aside.
Cook the beef filling. While the dough chills, warm the oil in a large skillet over medium heat. Add the onion and cook for about 5 minutes, stirring, until softened. Add the ground beef and break it into small pieces. Stir in the scallions, cumin, paprika, oregano, salt, and pepper. Cook for about 10 minutes, stirring and breaking up any remaining clumps, until no pink remains and a food thermometer reads 160°F (71°C). The USDA FSIS safe minimum temperature for ground meat is 160°F (71°C). Stir in the olives and optional raisins, then take the pan off the heat. Spread the filling in a shallow dish and cool it for 15 minutes. Fold in the chopped egg once the mixture is no longer steaming.
Heat the oven and prepare the trays. Set a rack in the center of the oven and preheat it to 400°F (200°C). Line two baking sheets with parchment paper. Keeping the filling cool helps the pastry stay firm as you assemble the empanadas.
Roll and cut the pastry. Lightly flour the counter. Working with one disk at a time, roll the dough to about 1/8 inch (3 mm) thick. Cut out 12 circles about 5 inches (13 cm) across, rerolling scraps once if needed. If the dough becomes sticky or very soft, return it to the refrigerator for a few minutes rather than adding lots of flour.
Fill and seal. Place about 2 tablespoons of filling in the center of each pastry circle, leaving a clear border. Avoid overfilling: a crowded empanada is harder to seal and more likely to leak. Dip a fingertip in water and moisten half the edge. Fold the dough over the filling to make a half-moon, press out trapped air, and pinch the edges closed. Crimp with a fork or fold small sections of the edge over one another. Arrange the pastries on the lined sheets with space between them.
Brush and bake. Brush the tops lightly with the beaten egg and water. Bake for 18–20 minutes, switching the sheets’ positions halfway through if your oven browns unevenly. They are ready when the pastry is golden and crisp. Rest for 5 minutes before serving; the filling will be very hot inside.

Tips

Keep the dough cool. Cold butter helps create a tender, flaky pastry. If the dough warms while you roll or seal it, pause and chill it for 5–10 minutes. Work with one disk at a time and keep the other wrapped in the refrigerator.
Cool and drain the filling. Warm filling can soften the dough and make the edges difficult to seal. If the skillet has a lot of liquid or fat, drain off the excess before cooling; a moist filling is welcome, but a watery one can cause leaks.
Choose a practical fat for the pastry. Butter makes a flavorful, accessible dough. Some Argentine recipes use lard, which gives the pastry a more savory character and a slightly different texture; you can replace the butter with the same weight of cold lard if you prefer.
Seal carefully and bake rather than crowd the tray. Press out air before closing each pastry and check for gaps along the seam. If you have more than one tray, leave room around each empanada so hot air can brown the pastry evenly.

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 and oil. A small bowl of chimichurri makes a lively accompaniment, though it is not required; the filling is already seasoned. For a casual gathering, put the pastries on a platter with lemon or lime wedges and let guests choose a sauce. They also work well as a substantial snack or as part of a spread with other small dishes.

For a meal, plan on two or three empanadas per adult, depending on their size and what else is served. If serving them as an appetizer, one per person is a reasonable starting point. Let them sit for a few minutes after baking, then serve while the pastry is crisp. The filling stays hot longer than the crust, so warn guests before they take the first bite.

Variations

Argentine empanadas differ by region and by household, so this beef filling is one familiar style rather than a single definitive version. Some cooks add raisins for a sweet note, while others leave them out; the optional amount here is modest. For a brinier filling, add a few more chopped olives, or omit olives if you prefer a simpler beef-and-onion mixture. Smoked paprika can replace sweet paprika, but it will add a noticeable smoky flavor that is not present in the version above.

For a meat-free variation, replace the beef with about 1 pound (450 g) cooked, drained lentils and keep the onion, spices, olives, and egg. The filling will be softer, so drain it well and cool it completely before shaping. You can also use shredded cooked chicken, but the finished filling should be reheated safely if it is being prepared ahead: USDA FSIS recommends 165°F (74°C) for reheated leftovers. If you use purchased empanada pastry discs, follow the package directions for thawing and baking; they save time but may be thinner or less buttery than this homemade dough.

Storage and Reheating

Let baked empanadas cool, then refrigerate them in a covered container within 2 hours of cooking. They keep for 3–4 days in the refrigerator. Reheat on a baking sheet at 350°F (175°C) until hot throughout and crisp again; check that leftovers reach 165°F (74°C), the USDA FSIS safe temperature for reheating. A microwave is convenient but tends to soften the pastry, so use it only when crispness is not important.

To freeze, arrange fully cooled baked empanadas in a single layer until solid, then transfer them to a freezer-safe container for up to 2 months for best quality. Reheat from frozen in a 350°F (175°C) oven until steaming hot in the center and 165°F (74°C) throughout; allow extra time and check one with a thermometer. You can also freeze assembled, unbaked empanadas on a tray, then store them airtight. 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. Wrap the dough disks and refrigerate them for up to 2 days, then let them sit briefly at room temperature if they are too firm to roll. Refrigerate the cooked filling in a covered container for up to 3–4 days, cooling it promptly and assembling only when it is cold. If the filling releases liquid as it chills, drain it before using so the pastry seals cleanly.

Why are my empanadas opening in the oven?
The most common causes are overfilling, warm or wet filling, trapped air, and a seam that was not pressed firmly closed. Use about 2 tablespoons of filling for a 5-inch circle, cool the mixture before shaping, press out air, and make sure the pastry edges meet. A fork crimp or a folded edge helps, but the seal still needs to be closed all the way around.

Can I use store-bought pastry?
Yes. Look for empanada discs in the freezer section of a Latin American grocery store or use another round pastry intended for filled hand pies. Thaw according to the package instructions and check whether the discs are already sized for filling. Pastry thickness and oven performance vary, so begin checking for golden color a few minutes before the homemade version’s stated bake time.

What can I use instead of green olives?
You can omit them or replace them with chopped roasted red pepper for a milder, less briny filling. Capers can work in a smaller amount, but they taste saltier and sharper, so reduce the added salt slightly. The olives add a distinctive savory contrast; leaving them out makes the filling gentler without changing the method.

How can I tell when the beef filling is safely cooked?
Check the thickest part of the cooked filling with a food thermometer before removing it from the heat. Ground beef should reach 160°F (71°C), the USDA FSIS safe minimum for ground meat; color alone is not a reliable temperature check. The empanadas are then baked until their pastry is golden, and the filling should be piping hot when served.

Can I prepare empanadas for a party?
Yes. Make the dough and filling in advance, keep both refrigerated, and assemble the pastries close to baking time for the crispest result. Alternatively, freeze the assembled pastries and bake them from frozen, allowing extra time in the oven. Arrange cooked empanadas on a platter shortly before serving, and refrigerate any leftovers within 2 hours.

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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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