Go Back
The Sofî Edit

Argentinian Beef Empanadas

Golden, flaky Argentine beef empanadas filled with juicy seasoned ground beef, sweet onions, peppers, tomatoes, olives, and hard-boiled eggs. This traditional recipe creates crisp pastry with a rich, flavorful filling that's perfect for family dinners, entertaining, holidays, or freezing for later.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings: 24 empanadas
Course: Appetizer, Main Course
Cuisine: Argentinian
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Beef Filling
  • 2 tablespoons olive oil
  • 2 medium yellow onions finely diced
  • 1 red bell pepper finely diced
  • 2 pounds 900 g lean ground beef
  • 2 teaspoons fine salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon sweet paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
Add After Cooling
  • 2 hard-boiled eggs finely chopped
  • 2 Roma tomatoes seeded and diced into small cubes
  • ¾ cup chopped green olives
For Assembly
  • 24 empanada pastry discs
  • 1 egg beaten with 1 tablespoon milk egg wash

Equipment

  • Large skillet
  • Wooden spoon
  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Baking sheets
  • Parchment paper
  • Pastry brush
  • Small bowl for egg wash

Method
 

Make the Filling
    Cook the vegetables
    1. Heat the olive oil in a large skillet over medium heat. Add the diced onions and bell pepper and cook for 8–10 minutes, stirring occasionally, until the onions become soft, translucent, and lightly sweet. Avoid browning the vegetables, as gentle cooking develops a smoother, more balanced flavor.
      2. Tip: Cooking the onions slowly rather than quickly allows their natural sweetness to develop. If they begin to brown, reduce the heat slightly—they should soften without caramelizing.
    Cook the beef
    1. Add the ground beef, salt, black pepper, paprika, cumin, and oregano. Break the meat into very small crumbles while stirring continuously.
    2. Cook only until the beef loses its raw pink color, about 5–6 minutes. Resist the temptation to brown it completely. The meat will finish cooking inside the pastry during baking, helping the filling stay moist and tender.
      3. Tip: If too much liquid collects in the pan, allow it to evaporate before removing the filling from the heat. Excess moisture can make the pastry soggy and more difficult to seal.
    Cool the filling
    1. Transfer the beef mixture to a large tray or shallow bowl and spread it into an even layer. Let it cool completely before continuing.
    2. Using a warm filling softens the pastry, makes sealing more difficult, and creates excess steam during baking.
    Finish the filling
    1. Once the mixture is completely cool, gently fold in the chopped hard-boiled eggs, diced Roma tomatoes, and chopped green olives until evenly combined.
    2. The eggs add richness, the tomatoes provide freshness, and the olives contribute the signature savory flavor found in traditional Argentine empanadas.
    Assemble the Empanadas
      Fill each pastry
      1. Place an empanada disc on your work surface and spoon about 2 tablespoons of filling into the center.
      2. Leave a clean border around the edge so the dough seals easily without squeezing out the filling.
        3. Tip: Overfilling is one of the most common reasons empanadas open while baking. It's better to use slightly less filling than to force the dough closed.
      Seal
      1. Lightly moisten the edge of the dough with water. Fold the pastry into a half-moon shape, gently pressing out any trapped air before sealing.
      2. Crimp the edges with a fork or create a traditional Argentine repulgue. A secure seal keeps the flavorful juices inside the pastry.
      Prepare for baking
      1. Arrange the empanadas on parchment-lined baking sheets, leaving about 2 inches (5 cm) between each one.
      2. Whisk together the egg and milk, then brush each empanada evenly to create a glossy, evenly browned crust.
      Bake
        Bake until golden
        1. Bake in a preheated 400°F (200°C) oven for 22–25 minutes, or until the pastry is evenly golden brown and crisp.
        2. If baking multiple trays, rotate them halfway through for even coloring.
          3. Tip: The empanadas should be deeply golden before removing them from the oven. A pale crust often means the pastry hasn't fully baked and may not develop its characteristic flaky texture.
        Rest before serving
        1. Allow the empanadas to cool for about 5 minutes before serving.
        2. This short resting time allows the filling to settle while remaining hot and juicy.

        Notes

         
        • Cook the beef only until it loses its raw color for the juiciest filling.
        • Always cool the filling completely before assembling.
        • Removing the seeds from the tomatoes prevents excess moisture.
        • Finely dice all vegetables for an even filling.