How to Make the Perfect Argentinian Beef Empanadas
Argentinian · Medium · 85 min · 6 servings
Argentine empanadas are golden baked or fried pastry dumplings filled with a richly spiced beef picadillo made with olives, hard-boiled eggs, cumin, and sweet paprika that reflects the country deep Spanish and indigenous culinary heritage. Each region of Argentina has its own signature fold pattern and filling variations, making the distinctive crimped edge as important as the filling inside.
Why this recipe works
This Argentinian Beef Empanadas recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 85 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 355 calories with 18g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 3 cups all-purpose flour
- 120 grams cold unsalted butter cubed
- 400 grams ground beef
- 2 large hard-boiled eggs chopped
- 0.5 cup green olives pitted and sliced
- 2 teaspoons sweet paprika
Step by step instructions
Step 1: Make the Pastry Dough
Rub cold butter into flour with your fingertips until the mixture resembles coarse breadcrumbs. Add cold salted water one tablespoon at a time and mix until the dough just comes together. Flatten into a disc, wrap, and refrigerate for at least 30 minutes before using.
Step 2: Cook the Filling
Brown ground beef in a skillet over high heat, breaking it up well. Add diced onion, garlic, paprika, cumin, and salt, then cook until the onion softens. Remove from heat and fold in the olives and chopped eggs. Cool completely in the refrigerator before filling.
Step 3: Assemble the Empanadas
Roll the chilled dough to about 3 millimeters thick and cut into 15 centimeter circles. Place 2 tablespoons of cold filling on one half of each circle, fold over, and seal the edge. Create the traditional repulgue by folding and twisting the edge in a rope-like pattern moving from one end to the other.
Step 4: Bake Until Golden
Brush each empanada generously with egg wash and place on a lined baking sheet. Bake in a preheated oven at 200 degrees Celsius for 22 to 25 minutes until deeply golden and the pastry is fully cooked through. Rest for 5 minutes before serving.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- ground beef → finely diced chuck steak for a more textured traditional filling with better bite
- green olives → black olives or raisins which are both used in regional Argentine empanada variations
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using warm filling which melts the butter in the pastry before baking and results in a greasy soggy crust rather than a flaky one
- Not sealing the edges firmly enough which allows the filling to leak out and burn on the baking sheet during cooking
Nutrition facts
Per serving: 355 calories, 18g protein, 30g carbs, 19g fat, 2g fiber.
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