Argentinian Beef Empanadas Recipe

I finally nailed Argentine Beef Empanadas that will make you rethink everything you thought you knew about empanadas.

I’m obsessed with Argentine Beef Empanadas, no, really. The crisp pastry giving way to beef that actually tastes like beef, the little pockets of serious flavor.

I love biting past the golden crust and finding that mix of 1 pound (450 g) lean ground beef with soft sweet notes from a 1 large yellow onion, finely chopped (about 1 1/2 cups), plus those salty olive flashes. These Empanadas Recipes are the kind that make you stop scrolling.

Greasy in the best way. Messy.

Satisfying. I want one.

Right now. I dream about them, and I’d eat them every single day honestly.

Ingredients

• Flour: gives structure and that flaky, chewy empanada crust you’ll fight over.
• Salt: wakes everything up, makes the filling actually taste like something.
• Fat (lard or butter): adds richness and that tender, slightly crisp pastry edge.
• Egg plus warm water for dough: binds and softens the dough, makes it pliable.
• Ground beef: the hearty protein, juicy base that carries all the spices.
• Vegetable oil: helps brown the meat without tasting oily or heavy.
• Onion: sweet, softens down and gives comforting savory backbone.
• Red bell pepper: bright sweetness if you want a little lift.
• Hard boiled eggs: creamy chunks that add texture and extra protein.
• Green olives: salty, briny pops that cut through the richness.
• Tomato paste or crushed tomatoes: a touch of tang and umami glue.
• Beef stock or water: keeps the filling moist, not dry and crumbly.
• Smoked paprika: smoky warmth, subtle color, it’s addictively cozy.
• Ground cumin: earthy depth, gives that South American comfort note.
• Dried oregano: herbiness that quietly ties the spices together.
• Salt and black pepper: basic seasoning, don’t skip it unless you like bland.
• Beaten egg for egg wash: glossy finish, helps them brown perfectly.
• Flour for dusting: prevents sticking, makes rolling less annoying.

Ingredient Quantities

• 3 cups (375 g) all purpose flour
• 1 teaspoon salt
• 3/4 cup (170 g) lard or 8 tablespoons cold unsalted butter, cubed
• 1 large egg plus about 1/3 cup (80 ml) warm water, for dough
• 1 pound (450 g) lean ground beef
• 2 tablespoons vegetable oil
• 1 large yellow onion, finely chopped (about 1 1/2 cups)
• 1 small red bell pepper, finely chopped (optional)
• 2 hard boiled eggs, chopped
• 1/3 cup (50 g) green olives, chopped (preferably oil cured)
• 2 tablespoons tomato paste or 1/4 cup canned crushed tomatoes
• 1/4 cup (60 ml) beef stock or water
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• 1 large egg, beaten for egg wash
• Flour for dusting the work surface

How to Make this

1. Make the dough: in a big bowl whisk together 3 cups flour and 1 teaspoon salt, cut in 3/4 cup lard or cold butter with your fingers or a pastry cutter until mixture looks like coarse crumbs. Beat 1 large egg with about 1/3 cup warm water, add to the flour and mix until it just comes together. If it feels too sticky add a touch more flour, if too dry add a teaspoon of water. Don’t overwork it. Form into a disk, wrap and chill at least 30 minutes.

2. Cook the filling base: heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add 1 large chopped yellow onion (and the chopped red bell pepper if using) and cook until soft and beginning to brown, about 8 minutes, stirring so it doesn’t burn.

3. Brown the beef: push the onion to the side, add 1 pound lean ground beef and break it up with a spatula. Cook until no pink remains and the meat starts to get some color.

4. Season and simmer: stir in 2 tablespoons tomato paste (or 1/4 cup crushed tomatoes), 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, salt and pepper to taste. Add 1/4 cup beef stock or water, reduce heat and simmer gently until mixture is fairly dry but still moist, about 5 minutes. Taste and adjust seasoning.

5. Finish the filling: turn off the heat, stir in 2 hard boiled eggs chopped and 1/3 cup chopped green olives. Let the filling cool to room temperature before using, this keeps the dough from getting soggy.

6. Roll out the dough: lightly flour your work surface. Divide the chilled dough into golf ball sized pieces (about 12 to 16 depending how big you want them). Roll each piece into a 5 to 6 inch circle, keeping edges slightly thinner than center.

7. Fill and fold: place about 1 to 2 tablespoons of filling in the center of each circle (don’t overfill). Fold the dough over to make a half moon, press edges to seal, then crimp with a fork or pleat the edge with your fingers to make a better seal. Make a small vent hole or poke a couple little holes on top so steam can escape.

8. Egg wash and prep for baking: place empanadas on a lined baking sheet, brush each with the beaten egg. Chill on the baking sheet for 10 minutes if dough warmed up while working; this helps them keep shape.

9. Bake: preheat oven to 400 F (200 C). Bake the empanadas for 20 to 25 minutes or until golden brown and crisp. Rotate the pan once for even color if your oven cooks hot spots.

10. Serve: let cool 5 minutes before serving so the filling sets a bit. They’re great hot or warm, with chimichurri or a simple salsa on the side. Don’t burn your tongue, they hold heat inside.

Equipment Needed

1. Large mixing bowl
2. Whisk (for eggs and flour)
3. Pastry cutter or your fingers to cut in the fat
4. Measuring cups and spoons
5. Chef knife and cutting board
6. Large skillet (for cooking the filling)
7. Spatula or wooden spoon (to break up the beef)
8. Rolling pin and a lightly floured work surface
9. Baking sheet lined with parchment paper
10. Pastry brush and a fork for sealing/crimping

FAQ

Argentinian Beef Empanadas Recipe Substitutions and Variations

• For the lard or butter: use 3/4 cup vegetable shortening, or 3/4 cup cold coconut oil (solid), or 8 tablespoons cold olive oil blended with 2 tablespoons chilled butter for flavor. These keep the dough flaky, though coconut adds a faint coconut taste.
• For the ground beef: swap with ground pork, ground lamb, or lean ground turkey. Pork and lamb give richer flavor, turkey makes it lighter but season more.
• For the green olives: use chopped capers, chopped dill pickles, or pimento-stuffed green olives if you want milder brine. Capers give a sharper tang, pickles add crunch.
• For the tomato paste or crushed tomatoes: substitute 2 tablespoons ketchup plus a splash of water, or 1/4 cup canned tomato sauce, or 2 tablespoons finely chopped sun-dried tomatoes rehydrated. Adjust salt because ketchup can be sweet.

Pro Tips

1) Keep the filling completely cool before filling. Warm filling makes the dough soggy and can melt the fat so the empanada loses structure. Spread the filling thin on a plate to cool faster and stir occasionally to release steam.

2) Don’t overwork or over-roll the dough. Aim for slightly thinner edges than center so they seal well but the center still holds the filling. If the dough feels warm while you work, chill the tray for 10 minutes before baking so shapes don’t slump.

3) Seal properly and vent. Brush the edge with a little beaten egg or water, press firmly, then crimp with a fork or pleat. Make one or two small vents on top so steam escapes; otherwise you’ll get soggy pockets or blowouts.

4) Par-bake or rotate for even browning and crisp bottoms. If your oven has hot spots, rotate the sheet halfway through baking. For extra-crisp bottoms, bake on a preheated heavy baking sheet or pizza stone; for shinier, deeper color use an egg wash right before they go in.