Argentine Beef Empanadas
Flaky golden pastry pockets filled with seasoned ground beef, olives, and hard-boiled eggs in the classic Mendoza style. These handheld savory pastries are a staple at every Argentine gathering and celebration.
Flaky baked pastry filled with spiced ground beef, olives, and egg for the ultimate Argentine snack.
Nutrition per serving
Ingredients
Filling
Pastry
Seasoning
Instructions
Cook the Filling
Brown the ground beef in a pan over medium heat, breaking it apart as it cooks. Season with sweet paprika, salt, and pepper. Remove from heat and stir in the chopped hard-boiled eggs and sliced olives. Allow the filling to cool completely before assembling.
Fill the Empanadas
Place a generous spoonful of the cooled filling into the center of each dough disc. Do not overfill or the empanadas will burst during baking. Fold the dough over and press the edges firmly together.
Crimp and Seal
Use your fingers or a fork to crimp the sealed edge of each empanada creating a decorative rope pattern. This also ensures a tight seal that prevents the filling from leaking out during cooking.
Bake Until Golden
Brush each empanada with beaten egg wash and arrange on a lined baking sheet. Bake in a preheated oven at 200 degrees Celsius for 22 to 25 minutes until deeply golden and crisp.
Substitutions
Common mistakes
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