Argentine Empanadas Recipe: Beef Filling and Flaky Crust

Argentine empanadas are hand-held pastries filled with seasoned beef, often with onion, olives, and egg, and served as a snack, starter, or meal. Recipes vary by region and family: this baked version pairs a tender, homemade crust with a savory filling that is easier to seal when cooled.

Ingredients

3 cups (375 g) all-purpose flour, plus a little more for rolling
1 teaspoon (5 g) fine salt
10 tablespoons (140 g) cold unsalted butter, cut into small cubes
1 large egg, beaten for the dough
½ cup (120 ml) cold water, plus 1–2 tablespoons (15–30 ml) more if needed
1 tablespoon (15 ml) olive oil
1 pound (454 g) ground beef, preferably 85–90% lean
2 cups (300 g) finely chopped yellow onion, about 2 medium onions
2 scallions (about 30 g), thinly sliced
1 tablespoon (15 g) sweet paprika
1 teaspoon (2 g) ground cumin
1 teaspoon (1 g) dried oregano
½ teaspoon (1 g) red pepper flakes, or to taste
1 teaspoon (5 g) fine salt, plus more to taste
¼ teaspoon (½ g) ground black pepper
⅓ cup (80 ml) beef stock or water
⅓ cup (50 g) pitted green olives, chopped
2 large eggs, for the filling
¼ cup (35 g) raisins, optional
1 large egg, beaten with 1 tablespoon (15 ml) water, for brushing

Instructions

Make the dough. Whisk the flour and 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 a few pea-sized pieces remaining. Beat the dough egg with the cold water, pour it into the bowl, and mix until the dough starts to come together. If dry flour remains at the bottom, add cold water a tablespoon (15 ml) at a time. Knead gently just until there are no dry patches; overworking can make the crust tough. Press into a disk, wrap, and refrigerate for 30 minutes.
Cook the eggs for the filling. While the dough chills, place the two filling eggs in a small saucepan and cover with cold water. Bring to a boil, then reduce the heat to maintain a gentle simmer for 10–12 minutes. Drain and cool them in cold water until easy to handle. Peel and chop; the yolks and whites should be firm. Set aside.
Season and brown the beef. Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 6–8 minutes, stirring often, until softened but not deeply browned. Add the ground beef, scallions, paprika, cumin, oregano, pepper flakes, salt, and black pepper. Break the beef into small pieces and cook for about 8–10 minutes, stirring, until browned and no pink remains. Check the thickest clumps with a food thermometer: USDA FSIS lists 160°F (71°C) as the safe minimum internal temperature for ground meat.
Finish and cool the filling. Stir in the stock or water and scrape up any browned bits. Simmer for 2–3 minutes, until the mixture is moist but not soupy. Take the skillet off the heat and fold in the olives, chopped eggs, and raisins if using. Taste and adjust the salt. Spread the filling on a shallow plate or tray so it cools more quickly; it should be cool, not warm, before you fill the pastry. Cooling it while the dough chills helps keep the schedule manageable.
Roll and cut the pastry. Heat the oven to 400°F (200°C) and line two baking sheets with parchment. Lightly flour the counter and roll the chilled dough to about ⅛ inch (3 mm) thick. Cut twelve rounds about 5½ inches (14 cm) across, gathering and rerolling scraps once. A small plate or bowl makes a useful guide. If the dough becomes soft or sticky, chill it for 10 minutes before continuing rather than adding lots of flour.
Fill and seal. Place about ¼ cup (60 ml) of cooled filling in the center of each round, leaving a clear border of about ½ inch (1 cm). Avoid overfilling: a little space around the edges helps the seal hold. Moisten the border lightly with water, fold the dough over to make a half-moon, and press out any trapped air. Press the edges together firmly, then fold or crimp them with your fingers, or press with the tines of a fork. Set the empanadas on the prepared sheets and keep them covered with a clean towel if you are working slowly.
Brush and bake. Brush the tops with the egg-and-water mixture, taking care not to let egg pool around the bases. Cut a small vent in the top of each pastry with the tip of a knife. Bake for 20–22 minutes, rotating the sheets and switching their positions halfway through if your oven browns unevenly. The pastry should be golden and crisp at the edges. Rest the empanadas for 5 minutes before serving; the filling will be very hot.

Tips

Keep the dough cool. Cold butter makes a more tender, flaky crust, while warm dough is harder to roll and seal. If it softens as you work, pause and refrigerate it briefly. A few small butter flecks in the dough are fine.
Cool the filling and keep the rim clean. Warm filling can soften the pastry and make seams open in the oven. If filling touches the edge, wipe it away before wetting and crimping the border. Press firmly and check that there are no gaps, especially at the ends.
Choose practical ingredient swaps. Argentine-style sweet paprika is common; smoked paprika gives a noticeably smoky flavor, so use it only if you like that change. If green olives are hard to find, use chopped black olives, which are milder and less briny. Raisins are optional and add sweetness; leave them out for a more savory filling.
Make the crust easier to handle. If you have round empanada pastry discs, use 12 discs about 5½ inches (14 cm) wide in place of the homemade dough. They may be thinner and can brown faster, so begin checking a few minutes early and follow any package thawing directions.

Serving Suggestions

Serve the empanadas warm, either whole or cut in half, with chimichurri for a fresh, herb-forward contrast. A simple tomato and onion salad, leafy greens with a sharp vinaigrette, or roasted vegetables make a light accompaniment when empanadas are the main course. For a snack spread, serve them alongside olives, cheese, and other small bites.

Offer a mild dipping sauce as well as a spicy one if serving a group. The filling is already well seasoned, so a squeeze of lemon or a spoonful of salsa is usually enough; a heavy sauce can overwhelm the beef, olive, and egg flavors. Two empanadas per person is a useful meal portion, while one is often enough as a starter.

Variations

There is no single filling used across all of Argentina. For a simpler beef version, leave out the raisins and use extra onion. For a sweeter, more aromatic filling, keep the raisins and add a small pinch of ground chili or extra paprika. Some cooks include chopped hard-boiled egg and olives, as this recipe does; both can be omitted if you prefer a straightforward meat filling.

For a different regional-style filling, replace the beef with 1 pound (454 g) ground chicken, but cook it to 165°F (74°C), the USDA FSIS safe minimum internal temperature for poultry. You can also make a vegetable filling with cooked, well-drained spinach, onion, and cheese; cool it before filling so moisture does not make the pastry soggy. To fry rather than bake, use pastry suitable for frying and follow the package guidance or a reliable frying method; do not put these oven instructions into hot oil, since the dough and seal may behave differently.

Storage and Reheating

Let baked empanadas cool, then refrigerate them within 2 hours in a covered container. They keep for 3–4 days in the refrigerator. Reheat on a baking sheet at 350°F (175°C) until hot throughout; leftovers should reach 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. A microwave will warm them faster, but the crust will be softer rather than crisp.

To freeze, arrange fully cooled baked empanadas in a single layer until firm, then transfer them to a freezer-safe container or bag. For best quality, use within 2–3 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 unbaked, filled pastries on a tray, then store them wrapped; bake from frozen at 400°F (200°C), adding time as needed and checking that they are hot through. Keep raw dough and filling refrigerated if assembly takes longer than expected.

Frequently Asked Questions

Can I make the dough or filling ahead?
Yes. Make the dough up to 2 days ahead and keep it wrapped in the refrigerator. The cooked filling can also be refrigerated in a covered container for up to 3–4 days. Cool it promptly, refrigerate within 2 hours, and bring it out only when you are ready to assemble.

Why are my empanadas opening in the oven?
Common causes are warm filling, too much filling, trapped air, or a rim dusted with flour or grease. Cool the filling, leave a clear border, press out air before sealing, and crimp firmly. A small vent in the top releases steam without weakening the sealed edge.

Can I use store-bought empanada discs?
Yes. Use 12 discs around 5½ inches (14 cm) wide and thaw them according to the package directions. Keep unused discs covered so they do not dry out, and avoid stretching them thin while filling. Store-bought pastry may bake more quickly or have a different texture from this butter dough.

Can I prepare the empanadas a day before baking?
Yes. Assemble them, arrange them in a single layer, cover, and refrigerate for up to 24 hours before baking. Brush with egg wash just before they go into the oven. If you assemble them with warm filling or leave them uncovered, the pastry can become damp or dry at the edges.

How can I tell when the pastry is done?
Look for an evenly golden top and browned, crisp edges; pale pastry may still taste doughy. If the tops brown before the bases, move the baking sheet to a lower rack for the final few minutes. Let them rest briefly before biting in, since the filling stays hotter than the crust.

Can I make these without olives or raisins?
Yes. Both are flavor choices rather than structural ingredients, so you can omit either or both without changing the dough method. If you leave out the olives, taste the filling before assembling and adjust the salt, since olives contribute briny seasoning.

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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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