Traditional Argentine Beef Empanadas
Flaky golden baked pastry pockets filled with spiced ground beef, onions, green olives, and hard-boiled egg.
Authentic South American comfort food! Handheld baked beef empanadas spiced with cumin, paprika, and oregano.
Key Equipment
- Chef's Knife
- Cutting Board
- Measuring Cups & Spoons
- Baking Sheet
Chef's Pro-Tips
- Mise en Place: Measure and prep all ingredients before you turn on the stove. This recipe moves quickly, and having everything ready prevents burning.
- Fresh is Best: Whenever possible, use freshly squeezed lemon juice, whole garlic cloves, and fresh herbs instead of dried/jarred versions. The flavor difference is huge!
- Don't Crowd the Pan: Leave room between ingredients. If the pan is overloaded, the moisture will steam the food instead of browning it.
Ingredients
6
servings
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1 lb ground beef, 85% lean
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2 large yellow onions, finely diced
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2 tbsp butter or lard
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1 tbsp sweet paprika
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1 tsp ground cumin
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½ cup green olives, pitted and chopped
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2 hard-boiled eggs, chopped
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12 discs empanada dough discs, or store-bought pie crust cutouts
Step-by-Step Instructions
Cook Beef Filling
Sauté onions in butter until translucent. Add ground beef, paprika, cumin, salt, and pepper. Cook until browned. Cool filling and stir in chopped olives and hard-boiled eggs.
Fill & Repulgue
Place 2 tbsp filling in center of each dough disc. Moisten edges with water, fold over into half-moon, and crimp edges tightly.
Bake
Brush with egg wash and bake at 400°F (200°C) for 20-25 minutes until deep golden.
Frequently Asked Questions
Allow the food to cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
Yes! You can freeze this dish in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Use our interactive servings adjuster at the top of the ingredients list! Simply click the '+' or '-' buttons to automatically scale all ingredient quantities up or down to match your guest count.
Absolutely! For gluten-free modifications, swap standard grains or soy sauces with tamari or certified gluten-free options. For plant-based alternatives, choose coconut milk or vegetable broth in place of dairy and chicken products.