Argentinian Beef Empanadas
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.
Golden flaky Argentine dumplings stuffed with savory spiced beef, olives, and egg in buttery pastry.
Nutrition per serving
Ingredients
Dough
Filling
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.