Name: Beef Empanadas
Prep time: 45 min
Cook time: 40 min
Total time: 85 min
Yield: 6 servings
Cuisine: Argentinian
Ingredients: 360 g All-purpose flour (plus extra for rolling); 90 g Unsalted butter (cold and cut into cubes); 120 ml Water (cold); 1 tsp Salt (divided); 1 tbsp Olive oil; 1 piece yellow onion (finely chopped); 500 g ground beef (80 to 85 percent lean); 120 ml Beef stock (unsalted or low-sodium); 1 tsp smoked paprika; 1 tsp ground cumin; 60 g green olives (pitted and finely chopped); 1 piece hard-boiled egg (peeled and finely chopped); 1 piece Egg (beaten with 1 tsp water for brushing)

How to prepare

Mix the flour and half of the salt in a bowl. Rub in the cold butter with your fingertips until the mixture resembles coarse crumbs, then add the cold water and mix just until a rough dough forms. Knead briefly, flatten into a disc, wrap, and rest in the refrigerator for 30 minutes.

Heat the olive oil in a wide skillet over medium heat. Add the onion and sauté for 5 to 7 minutes, stirring, until translucent and lightly golden at the edges.

Add the ground beef, remaining salt, smoked paprika, and cumin. Sauté for 6 to 8 minutes, breaking up the meat, until no pink remains and the beef reaches 74°C.

Pour in the beef stock and simmer uncovered for 8 to 10 minutes, stirring occasionally, until the liquid is almost completely absorbed and the filling looks moist but not wet. Mix in the olives and chopped hard-boiled egg, then cool completely.

Savory beef empanada filling with olives and chopped egg

AI-generated image

Heat the oven to 200°C and line a baking sheet with parchment. Divide the chilled dough into 12 pieces and roll each into a circle about 14 cm wide and 2 mm thick.

Place about 2 generous tablespoons of cold filling in the center of each dough circle. Brush the edges lightly with water, fold the dough over the filling, and press out excess air. Seal with a firm fork crimp or a simple folded edge.

Arrange the empanadas on the prepared sheet, brush with the beaten egg, and cut one small vent in the top of each. Bake for 20 to 25 minutes, rotating once, until deeply golden and crisp. Rest for 5 minutes, then serve warm.

Golden Argentinian beef empanadas with flaky pastry and savory filling

AI-generated image

Why this recipe works

A gently simmered beef filling develops concentrated flavor without becoming dry, while the chilled mixture and hot oven create a flaky shell with a crisp, blistered surface.

Storage and reheating

How to store it

Refrigerate cooled empanadas in an airtight container for up to 3 days. Freeze unbaked assembled empanadas on a tray, then transfer them to a freezer bag for up to 2 months.

How to reheat it

Reheat refrigerated or frozen baked empanadas on a baking sheet at 180°C until hot and crisp, about 10 to 15 minutes; thaw frozen empanadas first for the most even reheating.