LunchDinnerSnackArgentinaSouth AmericaMeat, Poultry & Game

Traditional Argentine Beef Empanadas

These hand-held treasures feature a melt-in-the-mouth buttery pastry that encloses a savory, well-spiced beef center. The addition of hard-boiled eggs and briny green olives provides a classic Argentine contrast that elevates the humble turnover to something truly special. Each golden parcel is a labor of love, offering a satisfying crunch followed by a rich, aromatic filling. They are the perfect centerpiece for a gathering, capturing the rustic elegance of South American home cooking.

Created by Flavrloop

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schedule

Prep Time 75 min

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Cook Time 30 min

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Difficulty Medium

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Servings 20

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Nutrition Facts

per serving

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Calories 235 kcal

Protein 9g

Carbs 21g

Fat 13g

Instructions

8 steps

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Begin by softening the chopped onions in olive oil over a gentle heat for about ten minutes until they become sweet and translucent. Stir in the minced garlic and diced red pepper, cooking for a few more minutes to release their fragrance.

2 tbsp Olive oil, 0.5 pc Bell pepper, red, 3 pc Garlic cloves, 2 pc White onion

Increase the heat slightly and add the ground beef to the pan. Season with salt, pepper, chili powder, cumin, sweet paprika, oregano, and beef bouillon, then cook until the meat is thoroughly browned and infused with the spices.

500 g Ground beef 12%, 2 tbsp Paprika, 1 tbsp Cumin, ground, 1 tsp Beef bouillon (one cube), 1 tsp Oregano, dried, 1.5 tsp Chili powder, 1 ml Salt (to taste), 1 ml Black pepper (to taste)

Hard-boil the eggs, let them cool, and chop them. Transfer the beef mixture to a bowl and allow it to cool for ten minutes. Fold in the finely chopped green onions (just the green part), green olives, fresh parsley, and hard-boiled eggs; cover and refrigerate for at least one hour to allow the flavors to deepen.

15 g Parsley, fresh (1 dl chopped), 80 g Green olives (1 dl chopped), 3 pc Eggs, 5 pc Green onion / Scallion (1 bunch)

To prepare the pastry, whisk the flour and salt in a large bowl. Incorporate the room-temperature butter and the beaten egg, then slowly stir in the oil and warm water until a smooth dough ball begins to form.

100 g Butter, 500 g Flour, 2 tbsp Canola oil, 2 dl Water, 1 pc Eggs (beaten), 1 cl Salt

Place the dough in a greased bowl, cover tightly, and let it rest at room temperature for one hour.

On a lightly floured surface, roll out the dough and cut it into discs approximately 15 cm in diameter. Place about two tablespoons of the chilled beef filling into the center of each circle.

Moisten the edges of the dough with a little water, fold it over to create a semi-circle, and press the edges together firmly. Seal the empanadas by crimping the borders with a fork or using a traditional pinch-and-fold technique.

Arrange the empanadas on a parchment-lined baking sheet and brush the tops with egg wash (one egg mixed with one Tbsp water). Bake at 190°C (375°F) for 20 to 25 minutes until the pastry is a deep golden brown.

1 tbsp Water, 1 pc Eggs

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60 min • Medium

Traditional Argentine Beef Empanadas

Prep Time 75 min

Cook Time 30 min

Servings 20

Ingredients

2 tbsp Olive oil

0.5 pc Bell pepper, red

3 pc Garlic cloves

2 pc White onion

500 g Ground beef 12%

2 tbsp Paprika

1 tbsp Cumin, ground

1 tsp Beef bouillon (one cube)

1 tsp Oregano, dried

1.5 tsp Chili powder

1 ml Salt (to taste)

1 ml Black pepper (to taste)

15 g Parsley, fresh (1 dl chopped)

80 g Green olives (1 dl chopped)

4 pc Eggs

5 pc Green onion / Scallion (1 bunch)

100 g Butter

500 g Flour

2 tbsp Canola oil

2.2 dl Water

1 pc Eggs (beaten)

1 cl Salt

Nutrition Facts

Calories 235 kcal

Protein 9g

Carbohydrates 21g

Fat 13g

Instructions

1.
Begin by softening the chopped onions in olive oil over a gentle heat for about ten minutes until they become sweet and translucent. Stir in the minced garlic and diced red pepper, cooking for a few more minutes to release their fragrance.

2 tbsp Olive oil, 0.5 pc Bell pepper, red, 3 pc Garlic cloves, 2 pc White onion
2.
Increase the heat slightly and add the ground beef to the pan. Season with salt, pepper, chili powder, cumin, sweet paprika, oregano, and beef bouillon, then cook until the meat is thoroughly browned and infused with the spices.

500 g Ground beef 12%, 2 tbsp Paprika, 1 tbsp Cumin, ground, 1 tsp Beef bouillon (one cube), 1 tsp Oregano, dried, 1.5 tsp Chili powder, 1 ml Salt (to taste), 1 ml Black pepper (to taste)
3.
Hard-boil the eggs, let them cool, and chop them. Transfer the beef mixture to a bowl and allow it to cool for ten minutes. Fold in the finely chopped green onions (just the green part), green olives, fresh parsley, and hard-boiled eggs; cover and refrigerate for at least one hour to allow the flavors to deepen.

15 g Parsley, fresh (1 dl chopped), 80 g Green olives (1 dl chopped), 3 pc Eggs, 5 pc Green onion / Scallion (1 bunch)
4.
To prepare the pastry, whisk the flour and salt in a large bowl. Incorporate the room-temperature butter and the beaten egg, then slowly stir in the oil and warm water until a smooth dough ball begins to form.

100 g Butter, 500 g Flour, 2 tbsp Canola oil, 2 dl Water, 1 pc Eggs (beaten), 1 cl Salt
5.
Place the dough in a greased bowl, cover tightly, and let it rest at room temperature for one hour.
6.
On a lightly floured surface, roll out the dough and cut it into discs approximately 15 cm in diameter. Place about two tablespoons of the chilled beef filling into the center of each circle.
7.
Moisten the edges of the dough with a little water, fold it over to create a semi-circle, and press the edges together firmly. Seal the empanadas by crimping the borders with a fork or using a traditional pinch-and-fold technique.
8.
Arrange the empanadas on a parchment-lined baking sheet and brush the tops with egg wash (one egg mixed with one Tbsp water). Bake at 190°C (375°F) for 20 to 25 minutes until the pastry is a deep golden brown.

1 tbsp Water, 1 pc Eggs

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Instructions

All done!

Reviews & Ratings

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Traditional Argentine Beef Empanadas

Ingredients

Nutrition Facts

Instructions