Description
Homemade Argentine Beef Empanadas are a true celebration of comfort, culture, and craftsmanship. These golden, flaky hand pies are filled with a richly seasoned beef mixture that balances savory spices, subtle sweetness, and satisfying texture. Wrapped in buttery dough and sealed with a traditional crimped edge, each empanada delivers bold flavor in every bite.
Perfect as an appetizer, party food, or main meal, these empanadas showcase why they are one of Argentina’s most beloved dishes. When made from scratch, the result is unmatched—crisp on the outside, juicy on the inside, and irresistibly aromatic.
Who Is This Recipe For?
This recipe is ideal for:
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Home cooks who love authentic international dishes
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Anyone looking to master traditional empanada dough
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Party hosts needing crowd-pleasing finger food
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Meal preppers (empanadas freeze beautifully)
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Fans of savory pastries and Latin American cuisine
Why It’s Great
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Authentic Argentine flavor
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Flaky homemade dough
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Perfect balance of savory, sweet, and salty
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Make-ahead and freezer-friendly
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Baked or fried options
Ingredients
For the Empanada Dough
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3 cups all-purpose flour (plus extra for dusting)
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1 tsp salt
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½ cup unsalted butter, cold and cubed
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1 large egg yolk
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½–¾ cup ice-cold water
For the Beef Filling
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1 tbsp olive oil or lard
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1½ lbs ground beef (80/20 recommended)
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1 large yellow onion, finely diced
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1 red bell pepper, finely diced
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4 cloves garlic, minced
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2 tsp ground cumin
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1 tsp smoked or sweet paprika
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½ tsp dried oregano
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¼ tsp cayenne pepper (optional)
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½ cup beef broth
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¼ cup raisins (optional, traditional)
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½ cup green olives, chopped
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2 hard-boiled eggs, chopped
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Salt and black pepper to taste
For the Egg Wash
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1 large egg
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1 tbsp milk or water
Kitchen Equipment Needed
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Large mixing bowl or food processor
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Rolling pin
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Skillet
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Baking sheet
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Parchment paper
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Pastry brush
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Fork or empanada crimper
Instructions
1. Make the Dough
In a large bowl, mix flour and salt. Cut in the cold butter until coarse crumbs form, leaving small butter pieces visible.
Whisk the egg yolk into the ice water. Gradually add to the flour mixture just until the dough comes together. Knead lightly for 1 minute.
Wrap tightly and refrigerate for at least 1 hour.
2. Prepare the Beef Filling
Heat oil in a skillet over medium-high heat. Sauté onion and bell pepper for 5–7 minutes until soft. Add garlic and cook 1 minute.
Add ground beef and cook until browned. Drain excess fat.
Stir in cumin, paprika, oregano, and cayenne. Cook briefly to bloom spices. Add beef broth and simmer 5–10 minutes until most liquid reduces.
Remove from heat. Stir in raisins, olives, salt, and pepper. Cool completely, then refrigerate at least 2 hours. Fold in chopped eggs just before assembly.
3. Assemble the Empanadas
Roll chilled dough to about ⅛-inch thickness. Cut into 4–5 inch circles.
Place 1–2 tablespoons of filling in the center. Fold over, seal edges, and crimp decoratively.
4. Bake
Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
Whisk egg with milk. Brush empanadas lightly. Bake 20–25 minutes until golden brown.
Storage
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Refrigerator: Up to 3 days
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Freezer (unbaked): Up to 3 months
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Reheating: Oven at 350°F for best texture
FAQ
Can I fry instead of bake?
Yes. Fry at 350°F (175°C) for 3–4 minutes until golden.
Are raisins traditional?
Yes—many Argentine regions include them for subtle sweetness.
Can I use store-bought dough?
Yes, empanada discs work, but homemade gives superior flavor and texture.
What meat works best?
Ground beef is classic, but finely chopped beef is also traditional.
Conclusion
Homemade Argentine Beef Empanadas are more than a recipe—they’re an experience. From crafting flaky dough to sealing each empanada by hand, this dish delivers warmth, tradition, and bold flavor. Whether baked for a gathering or stored for later, these empanadas never disappoint.
Once you make them from scratch, they’ll become a staple in your kitchen—crispy, juicy, and unforgettable.
