Argentine Beef Empanadas

Introduction

In Argentina, empanadas are more than food — they're a national passion. Every province has its own version, but the classic beef empanada from Buenos Aires, filled with hand-cut beef, green olives, cumin, and a slice of hard-boiled egg, remains the gold standard. These empanadas feature a flaky, buttery dough that shatters with every bite.

Why You'll Love It

• The dough is incredibly flaky and easy to work with
• The filling is deeply savory with a perfect balance of spice, salt, and richness
• They freeze beautifully for meal prep

Ingredients

• 3 cups All-purpose flour
• ½ cup Cold unsalted butter, cubed
• 1 tsp Salt
• ½ cup Ice water
• 1 lb Ground beef
• 2 large Onions, finely diced
• 2 tsp Ground cumin
• 1 tsp Smoked paprika
• ½ tsp Chili flakes
• ½ cup Green olives, sliced
• 2 Hard-boiled eggs, chopped
• 2 tbsp Beef broth
• 1 Egg, beaten (for egg wash)

Equipment

• Large skillet
• Rolling pin
• Round cutter or small plate (5-inch)
• Sheet pans

Instructions

1. Make the dough — Pulse flour, salt, and cold butter in a food processor until pea-sized crumbs form. Add ice water gradually until dough comes together. Wrap in plastic and chill at least 1 hour.
2. Cook the filling — Sauté onions in olive oil until translucent. Add beef and brown, breaking apart. Season with cumin, paprika, chili flakes, and salt. Add broth and cook until liquid evaporates. Cool completely, then fold in olives and chopped eggs.
3. Shape the empanadas — Roll dough thin and cut 5-inch circles. Place 2 tablespoons of cooled filling in center. Fold in half and crimp edges with a fork or the traditional repulgue twist.
4. Bake until golden — Place on parchment-lined sheets. Brush with egg wash. Bake at 400°F for 20-25 minutes until deeply golden and flaky. Let cool 5 minutes before serving.

Tips

• The filling MUST be completely cool before assembling — warm filling melts the dough and causes leaks.
• For the traditional repulgue (rope crimp), fold the edge over itself in small increments, twisting as you go.

Variations

• Chicken Empanadas: Use shredded poached chicken with onions, bell peppers, and a touch of cream cheese.
• Spinach & Cheese (Humita): Fill with sautéed spinach, corn, and plenty of mozzarella for a vegetarian version.

Storage

Fridge: Baked empanadas keep 3 days in the fridge.

Freezer: Freeze unbaked empanadas on a sheet pan, then transfer to bags. Bake from frozen, adding 5 minutes.

Reheat: Reheat in a 375°F oven for 10 minutes to restore crispness.

Nutrition (per serving)

• Calories: 280 kcal
• Fat: 14 g
• Carbs: 24 g
• Protein: 14 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 420 mg

FAQ