These savory hand-held pastries are filled with seasoned ground beef, onions, and hard-boiled eggs, then baked until golden and crispy. A beloved Argentine classic that's perfect for parties, picnics, or a satisfying snack that transports you straight to Buenos Aires.
⏱️80 min
📊Medium
👥12 servings
🍽️Snack
meatfestivefamily
Ingredients
500 gall-purpose flour
150 gbutter
10 gsalt
150 mlwarm water
600 gground beef
3 mediumonions
3 pieceshard-boiled eggs
100 ggreen olives
5 gpaprika
3 gcumin
30 mlvegetable oil
5 gblack pepper
Instructions
1PREPARE THE DOUGH: In a large mixing bowl, combine 500g of all-purpose flour with 10g of salt. Cut 150g of cold butter into small cubes and work it into the flour using your fingertips until the mixture resembles coarse breadcrumbs with small pea-sized butter pieces visible. Gradually add 150ml of warm water, mixing gently until a soft dough forms that holds together without being sticky. Do not overwork the dough as this toughens the pastry. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2PREPARE THE FILLING: Heat 30ml of vegetable oil in a large pan over medium-high heat. Dice 3 medium onions finely and add them to the pan, sautéing for 5-7 minutes until they become translucent and soft, stirring occasionally. Add 600g of ground beef to the pan, breaking it apart with a wooden spoon, and cook for 8-10 minutes until the beef is completely browned and any liquid has evaporated. This ensures the filling won't make the empanadas soggy.
3SEASON AND COOL THE FILLING: Stir in 5g of paprika, 3g of ground cumin, and 5g of freshly ground black pepper to the beef mixture, cooking for another 2 minutes until fragrant. Transfer the mixture to a bowl and let it cool to room temperature for about 15 minutes. Chop 3 hard-boiled eggs into small pieces and 100g of green olives into quarters, then fold them into the cooled beef mixture. This combination of textures and flavors is the signature of authentic Argentine empanadas.
4ROLL AND CUT THE DOUGH: Remove the chilled dough from the refrigerator and place it on a lightly floured work surface. Using a rolling pin, roll the dough out to approximately 2-3mm thickness, working from the center outward with gentle pressure. Cut circles approximately 10cm in diameter using a cookie cutter or the rim of a glass, re-rolling scraps as needed until all dough is used.
5FILL AND SEAL THE EMPANADAS: Place approximately 15-20ml (1 tablespoon) of filling on one half of each dough circle, leaving a 1cm border around the edges to ensure proper sealing. Fold the dough in half over the filling, then crimp the edges firmly using the tines of a fork or by hand, pressing and folding to create a decorative seal. Make sure the seal is tight so filling doesn't escape during baking. Arrange the sealed empanadas on a parchment-lined baking sheet, leaving about 5cm space between each one.
6BAKE THE EMPANADAS: Preheat your oven to 200°C (400°F). For a golden-brown finish, you can brush the tops of the empanadas lightly with beaten egg wash if desired. Bake for 30-35 minutes until the pastry is deep golden brown and crispy, rotating the baking sheet halfway through cooking for even browning. The empanadas should sound slightly hollow when tapped and have no soft spots. Remove from the oven and let cool for 5 minutes before serving warm with chimichurri sauce or your favorite dipping sauce.