Published: by Lauren Aloise · This post may contain affiliate links ·
Jump to Recipe Print Recipe
I first tried Argentine beef empanadas when I was studying abroad in Buenos Aires many years ago. There is something magical about a good Argentine-style baked empanada, with its crispy golden pastry and rich minced beef filling. Let's make some together!
If you love empanadas, make sure to try my recipe for Galician tuna empanada, which is a traditional Spanish dish.
Jump to:
- Introduction
- Ingredients
- How to Make Argentine Beef Empanadas
- Recipe FAQs
- Serve
- Expert Tips
- Spanish Beef Recipes You'll Love
- Argentine Beef Empanadas
Introduction
Latin American empanadas are known as empanadillas in Spain, and their pastry, filling, and shape can vary widely depending upon their country and region of origin. Even with all the many variations of this handheld savory pie, my favorite is the baked, beef-filled variety that hails from Argentina.
Argentina's famous beef empanadas are a popular treat in Buenos Aires. Fortunately, the fillings are distinguishable by different shapes and ways of folding the dough, and many places provide a diagram to help you tell them apart!
Ingredients
Wondering what ingredients you need to make a batch of crispy, mouthwatering Argentine beef empanadas? Let's chat about the key ingredients!
- Ground/Minced Beef: Using a leaner cut of ground/minced beef will bring extra flavor and cut down on grease that leaks out while the pies bake.
- Empanada Dough: Although you can use either homemade or store-bought pastry, I highly recommend making your own empanada dough if you can!
- Walnuts: The nuts add a delicious and unexpected crunch to the filling.
- Raisins: These bring a hint of sweetness, which perfectly contrast with the salty green olives in the filling.
See recipe card for full information on ingredients and quantities.
How to Make Argentine Beef Empanadas
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Chop the walnuts, then spread them in a shallow pan and toast them in the oven at 375°F (190°C) for 8-10 minutes, or until golden brown. (image 1)
- Heat the olive oil in a skillet over medium-high heat, then add the onion and garlic and sauté until translucent. (image 2)
- Add the ground beef to the pan, then season generously with the spices and cook the meat until browned through. (image 3)
- Add a chopped hard boiled egg, raisins, green olives, and the toasted walnuts and stir well. Add more salt, pepper, or other spices if necessary. (image 4)
- Roll out the pastry and cut into 6 inch (15 cm) circles. Put a few small spoonfuls of the filling in the center of each circle.(image 5)
- Dampen the edge of the pastry with a wet finger to help it stick, then pinch the seam closed to seal. (image 6)
- Fold or stamp the edge of the empanada with decorative crimping if desired. (image 7)
- Brush with beaten egg yolk. (image 8)
- Bake the empanadas at 375°F (190°C) for 202-25 minutes, or until they're golden brown. (image 9)
- Let them cool for at least 15-20 minutes before serving, as the filling is very hot. Enjoy warm and fresh! (image 10)
Recipe FAQs
What are empanadas?
Throughout many Spanish-speaking countries, "empanada" is a catch-all name that encompasses many types of savory pies: some type of meat, fish, or other filling is enclosed by dough, and then baked or fried. The filling, pastry, size, and shape of the empanada varies significantly based on the country and region.
What makes Argentine empanadas different?
Argentine empanadas are different because they are made from a flour-based empanada dough, rather than a corn (maize) based dough.
What are beef empanadas made of?
These Argentine beef empanadas are made from a crispy pastry enclosing a moist, savory filling of ground beef, onion, garlic, spices, and the traditional Argentine additions of green olives, walnuts, raisins, and hard-boiled egg.
Do empanadas taste better baked or fried?
Empanadas taste wonderful both ways, but traditional Argentine empanadas are baked. It's faster and easier to bake them, too! Simply put them in a 375°F (190°C) oven for 20-25 minutes to brown them, then they're done!
Serve
I make these Argentine beef empanadas for family holidays, friendly gatherings, and any other excuse I get. They're the perfect crowdpleaser and fun-to-eat treat—especially when accompanied by a good Malbec wine.
Budget for 1-2 empanadas per person. Serve along with a light salad, like this ensalada mixta, and a dessert like this lemon olive oil cake.
Expert Tips
- Use homemade pastry or empanada dough if you can for the best flavor and texture.
- Use a leaner cut of ground beef for less grease and a wonderful flavor.
- Seal the empanadas with a damp finger and crimp them well to prevent them from bursting open or leaking in the oven.
Spanish Beef Recipes You'll Love
- Spanish Beef Stew
- Fricandó Recipe (Catalan Beef Stew)
- Spanish Bull Tail Stew (Rabo de Toro Recipe)
- Spanish Stuffed Eggplant Recipe (Berenjenas Rellenas)
If you liked this recipe, please share it with others!
Follow Spanish Sabores on Facebook, Twitter, Pinterest, and Instagram for more recipes and travel tips.
If you've made and enjoyed this recipe, please leave a 5-star review!
Argentine Beef Empanadas
The only beef empanadas recipe you'll need! This easy and delicious Argentine recipe comes from Buenos Aires, and makes a tasty meal, appetizer, or snack anytime.
4.75 from 4 votes
Print (images optional) Pin Rate
Course: Appetizer
Cuisine: Argentine
Prep Time: 45 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 1 hour hour 10 minutes minutes
Servings: 24 servings
Calories: 77.97kcal
Author: Lauren Aloise
IngredientsUS Customary - Metric
US Customary - Metric
For the Filling
- olive oil
- 1 medium onion
- 2 cloves garlic
- 1 pound ground beef
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- ½ teaspoon chili powder or hot paprika increase for extra heat
- ¼ teaspoon ground cinnamon
- ½ cup green manzanilla olives chopped
- ⅓ cup walnuts toasted and chopped
- ⅓ cup raisins
- 1 hard-boiled egg chopped
For the Pastry
- 4-5 pie crusts or empanada dough
- 1 raw egg yolk
Instructions
Making the Filling
Preheat oven to 375°F (190°C). Line two large baking trays with parchment paper.
Toast the chopped walnuts in the oven until golden brown, about 8-10 minutes. Watch them carefully to prevent burning.
Heat the olive oil in a large pan over medium heat, then add the onion and garlic and sauté until they're soft and aromatic.
Add the ground beef to the pan and season generously with the spices. Cook until the beef is browned through, but don't overcook.
Mix the toasted walnuts, chopped olives, hard-boiled egg, and raisins into the beef. Taste and adjust seasonings if necessary.
Assembling & Baking the Empanadas
Roll out the empanada dough or pastry and cut into discs approximately 6 inches (15 cm) in diameter.
Place a spoonful or two of the beef mixture in the center of each disc. Dab a little water around the edge of the disc to help it stick, then fold it in half and press the edges together to seal. Use a fork or stamp to crimp the seal, or fold it to create a rope-like design.
Place the empanadas on the prepared trays and brush them with the egg yolk.
Bake at 375°F (190°C) for 20-25 minutes, or until the empanadas are a light golden brown.
Let them cool for at least 15 minutes before serving, then enjoy warm.
Notes
- Use homemade pastry or empanada dough if you can for the best flavor and texture.
- Use a leaner cut of ground beef for less grease and a wonderful flavor.
- Seal the empanadas with a damp finger and crimp them well to prevent them from bursting open or leaking in the oven.
Nutrition
Serving: 1empanada | Calories: 77.97kcal | Carbohydrates: 2.68g | Protein: 4.06g | Fat: 5.78g | Saturated Fat: 1.77g | Polyunsaturated Fat: 0.98g | Monounsaturated Fat: 2.33g | Trans Fat: 0.23g | Cholesterol: 29.29mg | Sodium: 158.72mg | Potassium: 90.81mg | Fiber: 0.48g | Sugar: 0.29g | Vitamin A: 47.07IU | Vitamin C: 0.55mg | Calcium: 12.12mg | Iron: 0.62mg
Did you make this recipe?Tag @spanishsabores on IG and hashtag it #spanishsabores!
Photography by Giulia Verdinelli
See Also
Catalan Coca Recipe - Delicious Homemade Flatbread
Easy Spanish Alioli Recipe: Homemade Garlic Mayonnaise
More Meat
- Chicken Milanese (Milanesa de Pollo)
- Chicken Chilindrón Recipe (Pollo al Chilindron)
- Spanish Roast Chicken
- Spanish Albóndigas in Almond Sauce
Reader Interactions
Comments
Giulia
I had so much fun making these and learning how to fold them!
after the first 3, I felt very confident and I'm super happy about how they turned out! My family loved them, they were super delicious.
Thanks!Reply
Carol Kokiin
I make my empanadas using the ingredients I loved from my first taste in Los Angeles. I use golden raisins,sliced green olives stuffed with pimento, hard boiled eggs and left over cooked brisket and all the spices, I also changed from using regular dough to using frozen puff pastry. The lightness of the pastry make it easy to eat as a hand held pie.. By not grinding everything down together, you can taste all the ingridients.
Reply
Barb Petereit
My neighbor during college was from Argentina, and this recipe is the closest I have found. to the Empanadas she made for us. I made them and we enjoyed them very much. I am 68 years ools, so it has been a few years since I made any, though I made them a couple of times for my family when my children were at home.
Reply
JANE Horten-Zimmer
I would like Argentinian recipes after spending considerable time working in Buenos Aires
Reply
Alejandra
The Argentinean empanadas not 'empanadillas' which is Spanish, those are actually inherited from Cornwall UK. Argentineans have more other EU and the Islands ancestry than Americans can expect. 😉
Reply
Sara
Either way they are Argentinean. I am Argentinian, relax over there.
Reply
Adrian
Have you even read the article? The difference in names is clearly detailed.Reply
