Recipe for Argentine-style Beef Empanadas

A classic savory pastry filled with spiced ground beef, onions, and olives, then baked until golden brown.

Ingredients

Filling Base

• 450 grams ground beef (80/20)
• 1 large onion, chopped
• 2 garlic cloves, minced
• 30 milliliters vegetable oil

Flavor & Mix-ins

• 1 tbsp paprika
• 1 tsp cumin
• Salt and pepper to taste
• 2 hard-boiled eggs, chopped
• 40 grams green olives, chopped

Dough & Finish

• 12 empanada discs (store-bought)
• 1 large egg (for wash)
• Splash of water

Preparation

The Filling

1. Heat oil and sauté onions until soft then add garlic
2. Add beef and cook until browned then stir in paprika and cumin
3. Mix in eggs and olives then cool completely

Assemble

1. Place a spoonful of filling in the center of each disc
2. Fold the dough over the filling to create a half-moon shape
3. Seal the edges firmly with a fork to crimp them shut

Bake

1. Brush the tops with beaten egg wash for a golden color
2. Bake at 200°C (400°F) for twenty minutes until golden brown
3. Let them cool slightly on a rack before serving

Tips

• The filling must be cold before assembling to prevent soggy dough
• If you cannot find discs, pie crust cut into circles works well
• Don’t overfill the discs or they may burst open in the oven