Empanadas argentinas are baked or fried pastry turnovers from Argentina, commonly filled with seasoned beef, onions, olives, and sometimes hard-boiled egg. This recipe makes 12 oven-baked empanadas with a savory, juicy filling and a crisp, golden crust; fillings and folding styles vary by region and family.
Use ready-made empanada discs for a straightforward version, and allow time to cool and chill the filling before assembling so the pastry is easier to seal. The recipe uses ground beef, a convenient choice for home cooks; chopped beef is also used in some traditional regional versions.
Ingredients
- 12 round empanada pastry discs, about 6 inches (15 cm) across, thawed if frozen. Choose discs intended for baking; wrappers may be sold refrigerated or frozen.
- 1 lb (450 g) ground beef, preferably 85–90% lean.
- 2 cups (300 g) yellow onion, finely diced.
- 2 tablespoons (30 ml) neutral oil, or 2 tablespoons (28 g) beef fat.
- 1 teaspoon (2 g) ground cumin.
- 1 teaspoon (2 g) sweet paprika.
- ½ teaspoon (1 g) red pepper flakes, optional.
- ⅓ cup (80 ml) beef broth or water.
- ½ cup (75 g) pitted green olives, chopped.
- 2 hard-boiled eggs, peeled and chopped, optional.
- ½ teaspoon (3 g) fine salt, plus more to taste, and ¼ teaspoon black pepper.
- 1 tablespoon (15 ml) milk or water, for brushing the pastry.
What You’ll Need
- A large skillet with a lid or a plate to cover it, a cutting board, a sharp knife, and a mixing spoon.
- A small bowl for the pastry seal and a fork or your fingers for crimping.
- A baking sheet, parchment paper, and a pastry brush. If you do not have a brush, dab on the wash with a clean piece of folded paper towel.
- A food thermometer to check that the ground beef filling reaches its safe temperature.
- A saucepan and bowl of cold water if preparing the optional hard-boiled eggs.
Step-by-Step
- Prepare the optional egg and pastry. If using hard-boiled egg, place the eggs in a saucepan and cover with water. Bring to a boil, then cook at a gentle boil for 10–12 minutes, until the yolks and whites are firm. Cool them in cold water, peel, and chop. Thaw frozen pastry discs according to their package directions; keep them covered so they do not dry out. If the discs are very cold and stiff, let them sit briefly until they bend without cracking, but do not leave them warm for a long time.
- Soften the onion. Heat the oil or beef fat in a large skillet over medium heat. Add the diced onion and cook for 6–8 minutes, stirring occasionally, until soft and translucent but not deeply browned. Soft onion gives the filling moisture and sweetness without adding a burnt flavor.
- Season and cook the beef. Add the ground beef, cumin, paprika, optional pepper flakes, salt, and black pepper. Break the meat into small crumbles with the spoon and cook for about 8–10 minutes, stirring and scraping the pan, until no pink remains. Check several thick pieces with a food thermometer: USDA FSIS safe minimum temperature for ground beef is 160°F (71°C). Do not rely on color alone to confirm safety.
- Make the filling moist, not soupy. Stir in the broth or water and simmer for 1–2 minutes. The mixture should look moist, with no pool of liquid in the bottom of the skillet. Take the pan off the heat, fold in the chopped olives and optional chopped hard-boiled egg, then taste and adjust the salt. Spread the filling in a shallow dish and refrigerate it for 45 minutes, until cool. Chilling firms the fat and makes the filling less likely to soften or split the pastry.
- Heat the oven and prepare the tray. Near the end of the chilling time, heat the oven to 425°F (220°C). Line a baking sheet with parchment. Keep the pastry discs covered and work with a few at a time; if your room is warm, return unused discs to the refrigerator while you assemble.
- Fill each disc. Set a disc on a clean surface. Put about 2 tablespoons (30 g) of cooled filling in the center, leaving a clear border of roughly ½ inch (1 cm). Avoid packing in extra filling: a smaller, centered mound is easier to seal and less likely to burst. If the filling has released liquid, lift it out with a slotted spoon rather than adding the liquid to the pastry.
- Seal and crimp. Dip a fingertip in water and lightly moisten half of the pastry edge. Fold the disc over the filling to make a half-moon, lining up the edges. Press around the filling to push out trapped air, then press the edges firmly together. Crimp the edge by folding small sections over themselves, or press all around with the tines of a fork. Put the empanada seam-side up on the tray. Repeat, leaving a little space between each one.
- Brush and bake. Brush the tops lightly with milk or water for a little color; these washes give less shine than egg wash but work well. Bake for 18–22 minutes, rotating the tray once if your oven browns unevenly, until the pastry is puffed and golden. If the bottoms brown much faster than the tops, move the tray to a higher rack for the final few minutes.
- Rest and serve. Let the empanadas rest on the tray for 5 minutes so the hot filling settles, then serve warm. The center will be very hot just out of the oven. Offer chimichurri or a simple green salad alongside if desired; the pastry and filling are flavorful enough to serve on their own.
Common Mistakes
Filling the pastry while the mixture is hot: Warm filling softens the dough and can melt fat before baking, making discs harder to handle and more prone to leaking. Cool the filling fully, then chill it for the stated 45 minutes. If you are short on time, spread it thinly in a shallow dish so it cools faster, but do not assemble with it still warm.
Overfilling: A generous mound can seem appealing, but it leaves too little pastry to make a secure seam. Use about 2 tablespoons (30 g) per 6-inch disc and keep the border clean. Wipe away any filling or oil that gets on the edge before sealing, since greasy pastry will not stick well.
Leaving air inside: Air trapped around the filling expands in the oven and may force the seam open. After folding, gently press from the filling toward the edges to release air, then seal firmly. A modest amount of pressure is enough; pressing hard can tear a thin disc.
Using wet filling or dry dough: Liquid in the filling weakens the bottom of the pastry, while dried-out disc edges crack instead of joining. Drain excess liquid from the filling and keep unused discs covered. Moisten only the edge lightly; soaking it can make the dough slippery.
Expecting every empanada to look identical: Argentine empanadas are shaped and filled in different ways, and regional preferences include different seasonings, ingredients, and cooking methods. A fork-crimped edge is practical even if it differs from a hand-folded repulgue. Aim for an intact seal and even baking rather than a single supposedly definitive shape.
Tips
Make the filling a day ahead if that fits your schedule. Cool it promptly in a shallow container and refrigerate it; add the egg and olives before chilling or fold them in once the beef mixture is cool. Keep raw beef separate from ready-to-eat ingredients, wash hands and utensils after handling it, and do not leave perishable filling at room temperature for more than 2 hours.
For a more traditional texture, use beef cut into small cubes or chopped by hand instead of ground beef. It takes longer to cut evenly and may need extra cooking until tender, but it gives the filling distinct pieces rather than fine crumbles. Ground beef is easier to portion and cooks quickly; whichever form you use, check ground beef for 160°F (71°C), while whole cuts of beef require 145°F (63°C) and a 3-minute rest under USDA FSIS guidance.
Green olives bring a salty, tangy note. If they are difficult to find, chopped capers can provide a similar briny accent, though their sharper flavor changes the filling slightly; use less and taste before adding extra salt. Sweet paprika is a mild seasoning, not the same as smoked paprika, which adds a noticeable smoky character. Adjust the cumin and chili to taste without letting spices overwhelm the beef.
To freeze unbaked empanadas, arrange them on a lined tray so they do not touch and freeze until firm, then transfer them to a sealed freezer-safe container. Bake from frozen at 425°F (220°C), allowing extra time and checking that the crust is golden and the filling is thoroughly hot. Avoid thawing them uncovered, which can make the pastry damp. For baked leftovers, refrigerate within 2 hours and use within 3–4 days; reheat to 165°F (74°C) for food safety.
Troubleshooting
The edges keep opening: Check whether filling, oil, or too much water is on the rim. Wipe the edge clean, moisten it lightly, press out air, and crimp firmly. If a disc has a small tear, patch it with a scrap of pastry pressed over the tear and sealed with a little water before baking.
The pastry cracks when folded: It may be too cold, dry, or already over-thawed and dried around the edges. Let a cold disc soften for a few minutes under a clean towel. If its edge is dry, dab it with a little water and press gently; replace a badly cracked disc rather than forcing it closed.
The bottoms are soggy: The filling may have been too wet or warm, or the oven may not have been fully heated. Drain the filling, chill it, and preheat the oven completely before baking. Bake on a parchment-lined metal sheet rather than a cold glass dish, and avoid crowding the tray so hot air can circulate.
The crust browns but the middle seems cool: The empanadas may be oversized, crowded, or filled with a cold, dense mound. Make the next batch more evenly sized and keep the filling layer modest. If they are already browned, lower the oven to 375°F (190°C), tent loosely with foil, and continue baking until hot through; check the ground beef filling reaches 160°F (71°C).
The filling tastes bland: Salt and seasoning can seem muted after the filling is divided among pastry discs. Taste it before chilling and adjust while it is still in the pan. Olives add salt, so add more only after they are mixed in. A little extra cumin, paprika, or black pepper is easier to balance than a large late addition.
Frequently Asked Questions
Are Argentine empanadas baked or fried?
Both styles are made. This recipe bakes the empanadas for a crisp, golden finish with less oil; frying is another common approach, but requires a suitable pot, enough oil, and careful temperature control.
Can I use a different filling?
Yes. Chicken, vegetables, and cheese are popular alternatives, and regional beef fillings vary. Cook any poultry filling to 165°F (74°C) and make sure other fillings are cooked and cooled before assembly. If changing the filling, keep it fairly dry and cool so it does not compromise the pastry.
Can I prepare empanadas ahead?
Yes. Assemble them and refrigerate covered for a short period before baking, or freeze them unbaked as described above. Keep the filling refrigerated and observe the 2-hour limit for perishable food at room temperature.
What can I use if I cannot find empanada discs?
Look for round pastry discs labeled for turnovers or empanadas in the freezer section. In a pinch, cut circles from firm pie pastry; it will be richer and more crumbly than typical empanada dough, so handle it gently and avoid overfilling.
Do Argentine empanadas always contain olives and egg?
No. Olives and hard-boiled egg are common in some beef fillings, but they are not universal. Leave either out if you prefer, or use a family or regional combination you enjoy.
How should I store leftovers?
Refrigerate cooked empanadas within 2 hours in a covered container and eat them within 3–4 days. Reheat leftovers to 165°F (74°C); an oven or toaster oven helps restore a crisp crust better than a microwave.
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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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