A large, shareable version of Argentina's classic beef empanada filling, baked open in one pan instead of individual pockets.
Empanadas are Argentina's most iconic hand pie, filled with a well-seasoned beef mixture built on the classic combination of onion cooked down slowly, a touch of sweet paprika and cumin, raisins, green olives and hard-boiled egg. This pan pie takes that same beloved filling and bakes it as one large, open double-crust pie rather than folding it into dozens of individual pockets — a practical shortcut for feeding a group without the time-consuming crimping of traditional empanadas. The filling depends on cooking the onion down until it's completely soft and almost jammy, a step some home cooks call 'pochar' the onion, which builds the deep savory-sweet base that empanada filling is known for. A pinch of sugar and a handful of raisins add a genuine sweet edge, balanced by a good dose of chile flakes or ground chile for real heat — together the classic dulce y picante balance that defines the best versions of this filling. Baked until the pastry is deep golden and flaky, this pie is cut into wedges at the table rather than individually portioned, making it a fun, sharable centerpiece for a casual dinner that still delivers all the familiar empanada flavor.
Serves 6
Heat 2 tablespoons oil in a wide skillet over medium-low heat. Cook onions, stirring occasionally, for 15 minutes until completely soft and jammy.
Add ground beef to the pan, breaking it up, and cook until browned, 8 minutes.
Stir in paprika, cumin, chile flakes, sugar and salt. Cook 2 minutes, then remove from heat and stir in raisins and olives. Cool completely.
Once cooled, gently fold in chopped hard-boiled eggs and green onion.
Preheat oven to 200C (400F). Line a pie dish with one sheet of dough, add the cooled filling, and top with the second sheet, crimping the edges to seal. Cut a few vents in the top.
Brush with egg wash and bake 35 to 40 minutes until deep golden brown. Rest 10 minutes before slicing.
Cook the onions low and slow until truly jammy — rushed onions leave the filling tasting flat instead of deeply savory-sweet.
Cool the filling completely before assembling the pie, or the hot filling will melt the pastry and make it soggy.
Cut vents in the top crust so steam escapes during baking, keeping the pastry crisp instead of soggy from trapped moisture.
Make individual hand pies instead of one large pan pie for the traditional empanada format.
Skip the raisins for a less sweet, more savory version.
Use ground chicken instead of beef for a lighter filling.
Refrigerate up to 4 days; reheat slices in a 180C oven for 10 minutes to re-crisp the pastry rather than microwaving. Freezes well unbaked for up to 2 months.
Empanadas are central to Argentine regional cuisine, with the beef, raisin, olive and egg combination especially associated with the northwestern provinces like Salta and Tucumán, where the sweet-savory balance is a defining regional characteristic.
Yes, this same filling works perfectly in individual dough rounds, crimped and baked or fried the traditional way.
This sweet-savory combination is a hallmark of Argentine empanada filling, particularly from the northwest, balancing the beef's richness with pops of sweetness and briny olive.
Yes, the cooked filling keeps refrigerated up to 2 days; just make sure it's fully cooled before assembling the pie.
Per serving (240g / 8.5 oz) · 6 servings total
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