Argentinian Beef Empanadas Recipe

You’ve Never Had Empanadas This Good

Picture this: golden, flaky pastry wrapped around juicy, spiced beef, with just enough heat to make things interesting. Argentinian beef empanadas aren’t just food—they’re a cultural experience. Forget the sad, dry versions you’ve tried before.

This recipe? It’s the real deal. Whether you’re impressing guests or treating yourself, these empanadas deliver every time.

Ready to level up your cooking game? Let’s go.

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Why This Recipe Slaps

Argentinian empanadas stand out because of their perfect balance of flavors and textures. The filling is rich, savory, and slightly smoky, thanks to a blend of spices like cumin and paprika.

The dough? Crispy on the outside, tender on the inside. Plus, they’re handheld—because who wants to fuss with forks?

These empanadas are the ultimate crowd-pleaser, whether you’re serving them at a party or hoarding them for yourself (no judgment).

Ingredients You’ll Need

For the dough: 4 cups all-purpose flour, 1 tsp salt, 1/2 cup cold butter, 1 egg, 1/2 cup cold water.
For the filling: 1 lb ground beef, 1 onion (finely chopped), 2 garlic cloves (minced), 1 tsp cumin, 1 tsp paprika, 1/2 tsp chili flakes, 1/2 cup green olives (chopped), 2 hard-boiled eggs (chopped), salt and pepper to taste.
For assembly: 1 egg (beaten, for brushing).

Step-by-Step Instructions

Make the dough: Mix flour and salt. Cut in cold butter until crumbly. Add egg and water, knead until smooth.
Chill for 30 minutes.
Cook the filling: Brown the beef in a pan. Add onion, garlic, and spices. Cook until soft.
Stir in olives and boiled eggs. Let it cool.
Assemble: Roll dough thin, cut into circles. Spoon filling onto each, fold, and crimp edges with a fork.
Bake: Brush with beaten egg.
Bake at 375°F for 20-25 minutes until golden.

How to Store These Bad Boys

Fridge: Keep cooked empanadas in an airtight container for up to 3 days. Reheat in the oven for best results—microwaving turns them into sad, soggy messes. Freezer: Freeze unbaked empanadas on a tray, then transfer to a bag. Bake straight from frozen, adding 5-10 extra minutes.

Why You Should Make These Today

Empanadas are versatile, portable, and packed with protein.

They’re perfect for meal prep, parties, or when you need a quick snack. Plus, homemade dough beats store-bought any day. And let’s be real—nothing impresses people more than pulling these out of the oven.

Common Mistakes to Avoid

Overfilling: Too much filling = burst empanadas.
Keep it to a tablespoon per circle.
Skipping the chill time: Cold dough is easier to work with. Don’t rush it.
Underseasoning: Taste the filling before assembling. Bland beef is a crime.

Alternatives for the Adventurous

Swap beef for ground chicken or mushrooms for a lighter twist.

Add raisins or potatoes for sweetness or starch. Feeling lazy? Use store-bought dough—just don’t tell any Argentinian abuelas.

FAQs

Can I use pre-made dough?

Sure, if you’re okay with sacrificing a little pride.

Homemade dough tastes better, but store-bought works in a pinch.

How do I keep the edges from opening?

Seal them tightly and crimp with a fork. If they’re still rebellious, brush the edges with water before folding.

Can I fry these instead of baking?

Absolutely. Fry in hot oil (350°F) until golden.

Just know you’ll need to lie down afterward.

What’s the best dipping sauce?

Chimichurri is classic, but spicy mayo or even ketchup works. We won’t judge.

Final Thoughts

Argentinian beef empanadas are a game-changer. They’re flavorful, fun to make, and guaranteed to disappear fast.

Follow this recipe, avoid the pitfalls, and you’ll have a snack worth bragging about. Now go forth and empanada.

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