Easy Argentinian Beef Empanadas with Simple Dough

Argentinian beef empanadas are savory hand pies filled with seasoned ground beef, onion, olives, and a tender pastry crust. This approachable baked version uses a straightforward homemade dough and familiar pantry spices, with time to chill the pastry and cool the filling so the empanadas are easier to shape.

Ingredients

3 cups (375 g) all-purpose flour, plus a little extra for rolling
1 teaspoon (5 g) fine salt for the dough
½ cup (113 g) cold unsalted butter, cut into small cubes
1 large egg yolk (about 18 g)
½ cup (120 ml) cold water
1 tablespoon (15 ml) neutral oil, such as sunflower or canola oil
1 medium yellow onion, finely diced, about 1½ cups (225 g)
1 pound (454 g) ground beef, preferably 85 to 90 percent lean
1 teaspoon (2 g) sweet paprika
¾ teaspoon (1.5 g) ground cumin
½ teaspoon (0.5 g) dried oregano
½ teaspoon (3 g) fine salt for the filling
¼ teaspoon (0.5 g) freshly ground black pepper
⅓ cup (50 g) pitted green olives, finely chopped
2 tablespoons (8 g) chopped fresh parsley
1 large egg (about 50 g), beaten with 1 tablespoon (15 ml) water for the egg wash

Instructions

Make the dough. In a large bowl, whisk together the flour and the dough salt. Add the cold butter and rub it into the flour with your fingertips, or cut it in with a pastry cutter, until the mixture looks like coarse crumbs with a few pea-sized pieces of butter remaining. Whisk the egg yolk with the cold water, pour it into the bowl, and mix until a shaggy dough forms. If dry flour remains at the bottom, add cold water a teaspoon at a time. Knead gently on the counter for about 1 minute, just until the dough holds together; avoid working it until smooth and elastic, which can make the pastry tough.
Chill the dough. Flatten the dough into a disk about 1 inch (2.5 cm) thick, wrap it, and refrigerate for 30 minutes. This gives the flour time to hydrate and firms the butter, making the dough less sticky to roll. While it chills, prepare the filling.
Soften the onion and cook the beef. Heat the oil in a wide skillet over medium heat. Add the onion and cook for 4 to 5 minutes, stirring, until softened but not browned. Add the ground beef, paprika, cumin, oregano, salt, and pepper. Break the meat into small crumbles and cook for about 7 to 8 minutes, stirring often, until no pink remains. Check the thickest crumbles with a food thermometer: USDA FSIS sets 160°F (71°C) as the safe minimum internal temperature for ground beef.
Finish and cool the filling. Take the skillet off the heat and stir in the chopped olives and parsley. Spread the mixture in a shallow dish and let it cool for 20 minutes. A cool, fairly dry filling is important: hot filling can soften the butter in the dough, and excess liquid can make the pastry split or turn soggy. Meanwhile, heat the oven to 400°F (200°C) and line two baking sheets with parchment paper.
Roll and cut the pastry. Lightly flour the work surface and rolling pin. Divide the chilled dough into 12 equal pieces. Keep the pieces you are not using covered so their edges do not dry out. Roll each piece into a thin round about 6 inches (15 cm) across; trim uneven edges with a small plate or bowl as a guide. If the dough springs back, cover it and let it rest for 5 minutes before rolling again.
Fill and seal. Put about 2 tablespoons (30 ml) of cooled filling in the center of each round, leaving a clear border. Do not overfill: a smaller, tidy mound seals more reliably than a packed pastry. Lightly brush the edge with water, fold the dough over to make a half-moon, and press out air around the filling. Pinch the edges firmly, then fold or crimp them inward in small sections. Set each empanada seam-side up on a prepared baking sheet, leaving space between them.
Brush and bake. Brush the tops with the beaten egg wash. Cut a tiny vent in the top of each pastry with the tip of a knife so steam can escape. Bake for 20 minutes, rotating the sheets once if your oven browns unevenly, until the empanadas are golden and the pastry looks dry and crisp. Let them rest on the baking sheet for 5 minutes before serving; the filling will be very hot just out of the oven.

Tips

Keep the pastry cool. Cold butter creates a more tender, flaky texture, while warm dough can become sticky and difficult to seal. If the dough softens as you work, place the rounds or shaped empanadas in the refrigerator for 10 minutes before baking. A little flour is useful for rolling, but too much worked into the dough can make it dry and crumbly.
Choose a practical olive substitute. Green olives give the filling a salty, briny note common in many Argentinian-style beef empanadas. If you dislike olives, leave them out and add 1 tablespoon (15 g) of drained capers or an extra pinch of salt; capers are sharper, so taste the filling before adding more seasoning. Raisins also appear in some regional and family versions, but they make the filling distinctly sweeter.
Use premade pastry if you need to save time. Frozen empanada discs, sometimes sold as tapas for empanadas, are a convenient substitute for the homemade dough. Thaw them according to the package directions in the refrigerator, then fill and seal as described. They may be thinner or slightly smaller than this dough, so use the amount of filling each disc can hold without stretching. Their texture and flavor will depend on the brand and pastry style.
Keep the filling contained. Cool it fully and spoon it into the middle rather than spreading it to the edges. Wipe away any filling or grease on the border before sealing, because even a small oily patch can stop the dough from sticking. If one does open during baking, it is still safe to eat; let it cool slightly and serve it with any escaped filling.

Serving Suggestions

Serve the empanadas warm as a main dish, a substantial snack, or part of a shared meal. A simple green salad with a sharp vinaigrette balances the rich pastry, while sliced tomatoes, dressed greens, or a bowl of lightly seasoned vegetables make easy sides. For a classic-style condiment, offer chimichurri alongside: its parsley, garlic, oil, vinegar, and oregano bring a fresh, tangy contrast. Spoon it beside the pastries rather than over them if you want the crust to stay crisp.

For a casual gathering, arrange the empanadas on a platter with small bowls of chimichurri and a mild tomato salsa. They are filling enough to serve as the main course, so plan on two per person with sides; for party snacks, cut them in half after baking and provide napkins. They also travel well for a picnic once cooled, though they are crispiest when freshly baked. If serving them at a buffet, put out a few at a time and keep the rest refrigerated until needed rather than leaving the entire batch out for hours.

Variations

There is no single filling used in every Argentine household or region. Beef empanadas may include olives, hard-cooked egg, raisins, or different proportions of onion and spice, and the shape of the crimp can vary. For an egg variation, fold 1 finely chopped hard-cooked egg into the cooled filling; its mild flavor softens the saltiness of the olives. You can also add ½ teaspoon (1 g) of chili flakes for gentle heat, or use smoked paprika for a deeper, smokier flavor than the sweet paprika in the base recipe.

For a meat-free version, replace the beef with 1½ cups (250 g) cooked, drained lentils and 1 cup (150 g) finely diced mushrooms. Cook the onion and mushrooms until their moisture has evaporated, then stir in the lentils and the same spices. The result will be softer and earthier than the beef filling, so cool it well and avoid overfilling. For a milder filling, omit the olives and increase the onion slightly. If you want a shortcut rather than a flavor change, use ready-made empanada pastry but keep the filling and baking method the same.

Storage and Reheating

Let baked 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. To reheat, arrange them on a baking sheet and warm in a 350°F (175°C) oven until hot throughout, usually 10 to 15 minutes depending on their size and starting temperature. Check that leftovers reach 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. An air fryer can also crisp them; heat in a single layer and check early so the pastry does not overbrown. A microwave is quick, but it tends to soften the crust.

For longer storage, freeze the baked empanadas in a single layer until firm, then transfer them to a freezer-safe container for up to 2 to 3 months for best quality. Reheat from frozen in a 350°F (175°C) oven, allowing extra time and checking that the center reaches 165°F (74°C). You can also freeze the shaped, unbaked pastries on a tray and bag them once firm. Bake those from frozen at 400°F (200°C), adding several minutes and checking that the pastry is golden and the center is hot. Do not thaw frozen shaped pastries at room temperature, where the dough can soften before it goes into the oven.

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 on the counter for about 10 minutes if it is too firm to roll. The cooked filling can be refrigerated in a covered container for up to 3 days. Cool it promptly and keep it separate from the dough until you are ready to assemble, so the pastry does not become damp.

Why did my empanadas open in the oven?
The most common reasons are overfilling, a wet or greasy sealing edge, trapped air, or dough that has dried out. Use about 2 tablespoons of filling per 6-inch round, keep the border clean, press air out gently, and crimp all the way around. A small steam vent on top also reduces pressure inside the pastry.

Can I fry these instead of baking them?
This recipe is written for baking, and the butter-based pastry is designed to brown in the oven. Frying results can vary with dough thickness and oil temperature, and the outside may brown before the filling is hot. For a reliable first batch, bake as directed. If using pastry specifically labeled for frying, follow its package method and cook in small batches without crowding the pan.

Can I use store-bought empanada discs?
Yes. Use about 12 discs, thawed as directed on their package, and fill each with a modest amount so you can seal it without stretching. Some discs are smaller than the homemade rounds, so you may have leftover filling; refrigerate it promptly and use it within 3 to 4 days. Follow the package guidance if the dough is intended for a different cooking method.

What can I serve with beef empanadas?
Chimichurri is a bright, herb-forward option, and a crisp salad or sliced vegetables make easy sides. For a more filling meal, add roasted potatoes or rice. Keep sauces on the side so the pastry stays crisp, and offer a mild sauce as well if you are serving guests who prefer less spice.

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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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