Argentine Beef Empanadas

When I was a kid, my abuela used to set a wooden board on the kitchen table and we’d gather around like little conspirators while she rolled dough and told stories. Those empanadas steamed warm and flaky, the filling smelling of sautéed onions, cumin, and a little bit of sherry—pure comfort. I still chase that same crackle when I bite in: a thin, golden shell that snaps and gives way to juicy, savory beef with little pops of green olive and a creamy chunk of hard-boiled egg. Making Argentine beef empanadas at home takes me right back to that table; it’s a little ritual, a messy, joyful one, and you’ll love how easily the kitchen fills with those caramelized onion aromas.

Quick Facts

• Yield: Serves 4 (about 12 empanadas)
• Prep Time: 35 minutes
• Cook Time: 25 minutes
• Total Time: 60 minutes

Why This Recipe is Awesome

This recipe nails that classic contrast: a crisp, buttery crust with a savory, juicy filling that’s brightened by olives and hard-cooked egg. It’s hands-on and satisfying — who doesn’t like pinching dough? Plus, it smells amazing while it cooks. It’s so approachable that even if you’ve never folded a empanada, you’ll feel proud and a little smug when you hear those golden edges sing.

Ingredients

For the Main Dish:

• 1 lb ground beef (80/20 for flavor)
• 1 tbsp olive oil
• 1 medium yellow onion, finely chopped (about 1 cup)
• 1 small red bell pepper, finely diced (optional)
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp dried oregano
• ¼ tsp red pepper flakes (optional, for heat)
• 2 tbsp tomato paste
• ½ cup beef or chicken broth
• 2 hard-boiled eggs, chopped
• 6 green olives, sliced (or more to taste)
• Salt and black pepper to taste
• 12 empanada discs (4.5–5 inch), store-bought or use refrigerated pie crust cut into circles)
• 1 egg beaten with 1 tbsp water for egg wash

For the Sauce / Garnish (if applicable):

• Chimichurri (optional): ¼ cup chopped parsley, 2 tbsp red wine vinegar, 2 tbsp olive oil, 1 small minced garlic clove, pinch of red pepper flakes, salt
• Or simple salsa criolla: ½ red onion thinly sliced, 1 tbsp red wine vinegar, pinch of sugar, salt, pepper

How I Make It

Step 1:

Heat 1 tbsp olive oil in a skillet over medium-high heat. Add the chopped onion and sauté until it turns translucent and edges brown slightly — about 6–8 minutes. Add the diced red pepper and cook another 3 minutes. Stir in the minced garlic, then add the ground beef. Break the beef up and cook until browned and no pink remains.

Step 2:

Sprinkle in 1 tsp cumin, 1 tsp smoked paprika, ½ tsp oregano, and ¼ tsp red pepper flakes if using. Stir in 2 tbsp tomato paste and let it toast for a minute to deepen flavor. Pour in ½ cup broth and simmer until the mixture tightens but still looks juicy — about 5–7 minutes. Taste and season with salt and pepper. Remove from heat and fold in the chopped hard-boiled eggs and sliced olives. Let the filling cool slightly so it doesn’t steam the dough.

Step 3:

Preheat oven to 400°F. Place a disc of dough on your work surface, spoon about 2 tablespoons of filling into the center, leaving a margin at the edge. Brush the rim with the egg wash, fold the dough over to form a half-moon, and press the edges to seal. For a rustic seal press with a fork, or if you want fancy, pleat the edge with your fingers (repulgue). Repeat until you fill all discs.

Step 4:

Arrange empanadas on a baking sheet lined with parchment paper. Brush each with more egg wash for that glossy golden finish. Bake at 400°F for 18–22 minutes, until the tops turn deep golden and you hear a slight crisp when you tap them. If you prefer frying, heat oil to 350°F and fry 2–3 minutes per side until golden and crisp.

Step 5:

Let empanadas rest 5 minutes on a wire rack (they finish cooking and the filling settles). Serve warm with a spoonful of chimichurri or salsa criolla on the side. You’ll smell parsley and vinegar brightening the rich filling — irresistible.

Pro Tips

• Don’t overfill the discs — 2 tablespoons keeps sealing easy and avoids messy leaks.
• If dough tears, pinch it together and dust with a little flour; chilling the dough for 10 minutes firms it up for handling.
• Make the filling ahead and refrigerate up to 2 days; warm slightly before filling so eggs don’t flatten the dough.
• For a flakier crust, brush with melted butter before baking or fold in a tablespoon of cold butter when using homemade dough.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Ground turkey or chicken: Leaner, milder flavor — add a tablespoon of oil for juiciness.
• Vegetarian: Use cooked lentils or finely chopped mushrooms with the same spices for depth.
• Cheese addition: Add 2 oz grated mozzarella for a melty center; reduce egg slightly.
• Dairy-free or gluten-free: Use a store-bought gluten-free pie crust or empanada wrappers; replace butter with oil (see FAQ on amounts).

Variations & Tips

• Make them spicy: add chopped jalapeño or a teaspoon of hot paprika.
• Kid-friendly: omit red pepper flakes, add a bit of ketchup into the filling for fun familiarity.
• Seafood twist: swap beef for shrimp with lime zest and cilantro instead of oregano.
• Breakfast empanadas: fill with scrambled eggs, breakfast sausage, and cheddar.
• Try a sweet twist: use apple, cinnamon, and sugar for dessert empanadas.
• Creative twist: drizzle baked empanadas with a thin chimichurri cream (mix 2 tbsp chimichurri with 2 tbsp sour cream).

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Prepare the filling and cool completely, then assemble and freeze uncooked empanadas on a tray. Once frozen, transfer to a zip bag. Bake from frozen at 400°F for about 25–28 minutes.

Can I double the recipe?

Sure thing. Use two baking sheets and rotate them halfway through baking so they brown evenly. You’ll need a little more oven space not more time per batch.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for a deep golden color, firm edges, and a slight crisp when tapped. If you used a filling with raw meat, ensure the filling reached at least 160°F.

What if I don’t have ingredient X?

If you don’t have olives, capers or chopped roasted red pepper make a nice briny substitute. No tomato paste? Stir in a teaspoon of ketchup or a bit of canned tomato and reduce the broth slightly.

How I Like to Serve It

I love these empanadas with a bright spoonful of chimichurri and a cold beer on a warm evening, or with a crisp green salad for a quick weeknight dinner. They also travel well for picnics and potlucks — finger food heaven. In winter, pair them with a bowl of lentil soup; in summer, stack them next to grilled corn and a chilled Malbec.

Notes

• Store leftover empanadas in an airtight container in the fridge up to 3 days. Reheat in a 350°F oven for 8–10 minutes to keep the crust crisp.
• Safe internal temp for cooked ground beef: 160°F. Use an instant-read thermometer if unsure.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!