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Argentinian Beef Empanadas

Name: Argentinian Beef Empanadas
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 6 servings
Cuisine: argentinian
Ingredients: 500 g minced beef (not too lean); 2 onions (finely diced); 2 spring onions (sliced); 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano; 1/2 tsp cayenne pepper; 2 hard-boiled eggs (chopped); 60 g green olives (pitted and sliced); 30 g raisins; 500 g plain flour; 100 g lard or butter; 1 tsp salt; 150 ml warm water (approximate); 1 egg (beaten, for egg wash)

Golden pastry parcels filled with spiced beef, olives, egg and raisins — Argentina's beloved street food.

Prep

60 min

Cook

30 min

Servings

Difficulty

Medium

★★★★★

4.7(7,340 ratings)

#argentinian#beef#pastry#street food#baked

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About This Recipe

Empanadas are Argentina's most popular street food and household staple, with recipes varying by province. The Mendoza style includes raisins and olives, while Tucumán empanadas are smaller and more delicate. The distinctive crimped rope edge (repulgue) is an art form — experienced cooks can identify fillings by the pattern of pleating.

Ingredients

Serves 6

500 gminced beef (not too lean)
2onions(finely diced)
2spring onions(sliced)
1 tspground cumin
1 tspsmoked paprika
1 tspdried oregano
1/2 tspcayenne pepper
2hard-boiled eggs(chopped)
60 ggreen olives(pitted and sliced)
30 graisins
500 gplain flour
100 glard or butter
1 tspsalt
150 mlwarm water(approximate)
1egg(beaten, for egg wash)

Instructions

1
Make the filling
Sauté onions in oil until golden. Add beef, breaking up with a spoon, cook until browned. Add spices, cook 1 minute. Season well. Cool completely, then fold in chopped eggs, olives and raisins.
The filling must be completely cold before filling — warm filling makes the pastry soggy and hard to seal.
2
Make the dough
Mix flour, salt and lard until breadcrumb texture. Add warm water gradually until a smooth, pliable dough forms. Knead 5 minutes. Rest 30 minutes covered.
3
Roll and fill
Roll dough 3mm thick. Cut 12cm circles. Place 2 tbsp filling off-centre on each circle. Moisten edges with water.
4
Seal with repulgue
Fold pastry over filling. Press edges firmly. To create the traditional rope edge: fold small sections of the edge over each other in overlapping pleats, pinching firmly.
5
Bake
Brush with egg wash. Bake at 200°C for 20–25 minutes until deep golden.

Pro Tips

→
Cold filling is essential — it prevents the pastry from becoming soggy during assembly.
→
Don't overfill — a heaping tablespoon is plenty. Overfilled empanadas burst in the oven.
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The rope edge (repulgue) isn't just decorative — it seals the empanada tightly so filling doesn't leak.

Variations

•
Ham and cheese empanadas: fill with jamón and mozzarella.
•
Spinach and ricotta: a popular vegetarian filling.

Storage

Baked empanadas keep 4 days. Reheat at 180°C for 10 minutes. Raw empanadas freeze well for 3 months.

History & Origin

Empanadas arrived in Argentina with Spanish colonists in the 16th century, who brought the tradition from Galicia, Spain. Each Argentine province developed its own filling and dough style. Salta empanadas are spicier; Mendoza empanadas include raisins. They're now Argentina's most popular food at every social occasion.

Frequently Asked Questions

Can I deep-fry instead of bake empanadas?

Yes — fry in 180°C oil for 3–4 minutes per side until golden. Fried empanadas are crispier and more indulgent. Use lard in the dough for best results when frying.

Nutrition Facts

Per serving (350g) · 6 servings total

Calories420kcal

Protein22g

Carbohydrates44g

Fat18g

Fiber3g

Protein22g

Carbs44g

Fat18g

Time Summary

Prep time60 min

Cook time30 min

Total time90 min

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About This Recipe

Ingredients

Serves 6

500 gminced beef (not too lean)

2onions(finely diced)

2spring onions(sliced)

1 tspground cumin

1 tspsmoked paprika

1 tspdried oregano

1/2 tspcayenne pepper

2hard-boiled eggs(chopped)

60 ggreen olives(pitted and sliced)

30 graisins

500 gplain flour

100 glard or butter

1 tspsalt

150 mlwarm water(approximate)

1egg(beaten, for egg wash)

Instructions

Make the filling

Sauté onions in oil until golden. Add beef, breaking up with a spoon, cook until browned. Add spices, cook 1 minute. Season well. Cool completely, then fold in chopped eggs, olives and raisins.

The filling must be completely cold before filling — warm filling makes the pastry soggy and hard to seal.

Make the dough

Mix flour, salt and lard until breadcrumb texture. Add warm water gradually until a smooth, pliable dough forms. Knead 5 minutes. Rest 30 minutes covered.

Roll and fill

Roll dough 3mm thick. Cut 12cm circles. Place 2 tbsp filling off-centre on each circle. Moisten edges with water.

Seal with repulgue

Fold pastry over filling. Press edges firmly. To create the traditional rope edge: fold small sections of the edge over each other in overlapping pleats, pinching firmly.

Bake

Brush with egg wash. Bake at 200°C for 20–25 minutes until deep golden.

History & Origin