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aerial shot of a empanadas on a cooling rack

Argentinian Beef Empanadas

  • Author: Chrissie
  • Total Time: 1 hour ISH
  • Yield: 12 empanadas 1x




I use this dough recipe and roll it into 12 balls. I use 1/2 tsp salt and 1/4 cup of milk.


  • 1 lb ground beef
  • 1/2 medium onion, finely minced
  • 1 large roasted red pepper, diced
  • 1/2 cup green olives, chopped (roughly 10 olives, I use Castelvetrano)
  • 1 cup beef stock
  • 1.5 TBS cumin
  • 1 TBS paprika (I use a mix of smoked and sweet paprika)
  • 1/2 T dried oregano
  • 1 tsp chili powder
  • 1.5 tsp salt
  • 1 tsp sugar
  • 2 TBS flour
  • 2 cloves garlic, minced
  • olive oil for pan
  • optional: shredded cheddar cheese


Make your dough and chill in the fridge.

To make the filling:

Heat a little oil in a large, heavy bottomed pan over medium heat.

Cook the onion 3-4 minutes, until lightly golden.

Add the beef to brown, then drain the fat.

Add the seasoning, garlic, olives, red pepper, stirring to combine and toast the spices for a minute.

Add the stock, and cook over medium low heat for ten minutes, stirring occasionally.
Stir in the flour and mix thoroughly until the filling is nice and thick. You’ll have some liquid gravy which will continue to absorb once the filling cools.

Preheat the oven to 375 and line a baking sheet with parchment paper.

Assemble the Empanadas

Prepare your twelve disks and spoon about 2 TBS of filling into each round. Carefully fold over and seal by brushing the edged with a little egg white or water. You can hand-crimp the dough into the traditional rope or use a fork to crimp the edges.

Brush the tops with an egg white wash (you can use the same mixture to seal + wash).

Bake for 25-ish minutes until the exterior is fully golden brown.

Allow to cool before attempting to eat – the filling will be scalding hot and I know this from personal experience.


Allow the beef mixture to cool fully by storing in a sealed container in the fridge. If you need to assemble the empanadas quickly, spread the beef out on a sheet pan and pop it in the freezer until it cools down enough to assemble.

In these post images I’m using a chimichurri sauce to dip/drizzle. The acidic, herbaceous flavor is really great with this recipe!

  • Prep Time: 30-45 minutes
  • Cook Time: 25 minutes