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Argentine Beef Empanadas

Dinner

Argentine Beef Empanadas

Argentine-style baked empanadas with tender homemade pastry and a savory filling of ground beef, onions, peppers, olives, hard-boiled eggs, paprika, cumin, and oregano.

Hard 60 min prep 30 min cook 120 min total 6 servings 4.9/10

Ready in

120 minutes

Makes 6 servings

About This Recipe

Argentine-style baked empanadas with tender homemade pastry and a savory filling of ground beef, onions, peppers, olives, hard-boiled eggs, paprika, cumin, and oregano.

These Argentine-style empanadas combine a tender butter pastry with a cooled beef filling seasoned with paprika, cumin, oregano, olives, eggs, and green onions before baking until deeply golden.

Ratings

Expert Rating

4.9

95% confidence

Final Score

4.9

90% confidence

Category Scores

9.7

Taste

8.0

Difficulty

9.4

Presentation

6.6

Nutrition

8.7

Value

9.4

Instructions

9.2

Ingredients

8.8

Time Accuracy

8.7

Would Make Again

9.1

Overall

Cooking Timeline

Prep 60 min

Cook 30 min

Step 1 10 min
Step 2 5 min
Step 3 5 min
Step 4 10 min
Step 5 2 min
Step 6 8 min
Step 7 8 min
Step 8 45 min
Step 9 10 min
Step 10 15 min
Step 11 20 min
Step 12 10 min
Step 13 2 min
Step 14 25 min
Step 15 10 min

Equipment

Large mixing bowl For preparing the pastry dough
Large skillet For cooking and reducing the beef filling
Rolling pin Roll the dough evenly to about 1/8-inch thickness
5-inch round cutter A small bowl can be used as a cutting guide
Baking sheets Use two large sheets to avoid crowding
Parchment paper Prevents sticking and simplifies cleanup
Pastry brush For applying the egg wash evenly

Instructions

1

Combine the flour and salt in a large bowl. Cut in the cold butter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
10 min
2

Mix the beaten egg, vinegar, and most of the cold water. Add the liquid gradually to the flour mixture and stir until the dough just comes together, adding the remaining water only if needed.
5 min
3

Turn the dough onto a lightly floured surface and knead briefly until smooth. Divide it into two disks, wrap tightly, and refrigerate for at least 30 minutes.
5 min
4

Heat the olive oil in a large skillet over medium heat. Add the onions and red bell pepper and cook until soft and lightly golden.
10 min
5

Add the garlic, paprika, cumin, oregano, red pepper flakes, salt, and black pepper. Cook until fragrant.
2 min
6

Add the ground beef and cook, breaking it into small pieces, until browned but still moist.
8 min
7

Pour in the beef stock and simmer until most of the liquid has evaporated and the filling is moist but not wet.
8 min
8

Remove the skillet from the heat and stir in the olives and green onions. Transfer the filling to a shallow container and refrigerate until completely cool. Fold in the chopped hard-boiled eggs after cooling.
45 min
9

Preheat the oven to 400°F (205°C) and line two large baking sheets with parchment paper.
10 min
10

Roll one chilled dough disk to about 1/8-inch thickness. Cut 5-inch circles and keep them covered while rolling and cutting the remaining dough.
15 min
11

Place about 2 tablespoons of cold filling in the center of each dough circle. Lightly moisten the edge with water, fold into a half-moon, press out trapped air, and seal firmly.
20 min
12

Crimp the sealed edge with a fork or form a traditional folded repulgue. Arrange the empanadas on the prepared baking sheets.
10 min
13

Whisk the egg with 1 tablespoon of water and brush a thin layer over each empanada.
2 min
14

Bake for 22 to 25 minutes, rotating the trays halfway through, until the pastry is deeply golden and crisp.
25 min
15

Cool the empanadas on the baking sheets for 10 minutes before serving with chimichurri if desired.
10 min

Nutrition

Calories 620

Protein 25g

Carbs 55g

Fat 34g

Fiber 4g

Sugar 4g

Sodium 980g

Serving Size 2 empanadas

Expert Review

Reviewed by FindEdition Kitchen

Verdict

Flavorful Argentine-style beef empanadas with crisp homemade pastry, juicy spiced filling, olives, egg, and a reliable baked finish.

Pros

Rich and balanced beef filling
Crisp golden homemade pastry
Freezer-friendly and suitable for entertaining

Cons

Dough and filling require separate chilling
Shaping takes time
Overfilling can cause leaks

Overview

These Argentine-style empanadas combine a tender butter pastry with a cooled beef filling seasoned with paprika, cumin, oregano, olives, eggs, and green onions before baking until deeply golden.

AI Insights

Summary

Argentine-style baked empanadas with tender homemade pastry and a savory filling of ground beef, onions, peppers, olives, hard-boiled eggs, paprika, cumin, and oregano.

Tips

Chill the dough before rolling to keep the pastry tender
Cook the filling until moist but not wet
Cool the filling completely before assembly
Avoid overfilling and press out trapped air
Seal each empanada firmly before applying the egg wash

Substitutions

Ground beef → finely chopped cooked beef
Homemade dough → store-bought baking empanada wrappers
Green olives → black olives
Beef stock → chicken stock or water
Butter → lard for a more traditional pastry texture

Storage

Refrigerate cooled baked empanadas in an airtight container for up to 4 days. Reheat in a 375°F (190°C) oven until hot and crisp. Freeze baked or unbaked empanadas for up to 3 months.

Pairing

Chimichurri sauce Tomato and onion salad Roasted peppers Argentine Malbec Fresh green salad

AI Cooking Assistant

Ask questions about this recipe — substitutions, timing, or technique.

Open Cooking Assistant

FAQ

Can I use store-bought empanada wrappers?

Yes. Use wrappers made for baking and follow the package instructions for thawing and sealing.

Why must the filling be cold before assembly?

Warm filling softens the butter in the dough, makes sealing difficult, and can cause the pastry to leak or lose its shape.

Can empanadas be frozen before baking?

Yes. Freeze shaped, unbaked empanadas on a tray until solid, then transfer them to a freezer bag. Bake from frozen and add several minutes to the cooking time.

Why are my empanadas leaking?

The filling may be too wet, the dough may be overfilled, or the edges may not be sealed firmly. Reduce the filling until moist but not runny and press out excess air before sealing.