Beef Empanadas
Argentina · South America
Argentine empanadas are golden, flaky pastry pockets filled with a fragrant, richly spiced beef, onion, and olive mixture. Each family and region has its own distinct style and filling. They are baked until beautifully golden and eaten as appetisers, snacks, or a complete meal. The distinctive "repulgue" (rope-like pastry fold) is both decorative and structural.
Ingredients
- 500g plain flour
- 150g cold butter or lard, cubed
- 1 egg
- 150ml cold water
- 1 teaspoon salt
- 500g minced beef
- 2 onions, finely diced
- 2 hard-boiled eggs, chopped
- ½ cup green olives, pitted and sliced
- 1 teaspoon cumin
- 1 teaspoon sweet paprika
- ½ teaspoon chilli flakes
- Salt and pepper
- 1 egg (for egg wash)
Instructions
- 1
Rub the cold butter into the flour and salt until it resembles breadcrumbs. Add the egg and enough cold water to bring it together into a smooth dough. Wrap and chill for 30 minutes.
- 2
Cook the onions in oil over medium heat until soft. Add the minced beef and brown well.
- 3
Season with cumin, paprika, chilli, salt, and pepper. Cook for 10 minutes until the filling is dry (not wet). Remove from heat.
- 4
Stir in the chopped hard-boiled eggs and sliced olives. Allow the filling to cool completely.
- 5
Preheat oven to 200°C/390°F.
- 6
Roll out the dough to 3mm thick and cut into 15 cm circles.
- 7
Place a tablespoon of filling in the centre. Fold the dough over, pressing the edges firmly to seal. Crimp decoratively.
- 8
Brush with beaten egg. Bake on a lined tray for 20–25 minutes until deep golden.
Chef's Tips
The filling must be completely cool before filling the pastry, otherwise it will make the dough soggy. Empanadas freeze perfectly — bake from frozen at 180°C for 25 minutes.
Where to Buy Ingredients
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