These are baked beef empanadas with a buttery homemade dough, filled with seasoned ground beef, chopped green olives, and hard-boiled eggs. The filling comes together in about 15 minutes, the dough needs a 30-minute rest, and the whole batch is ready in 90 minutes — which also means you can split the work across two days if that’s easier. Eight empanadas feed a small crowd as an appetizer or make a solid lunch for four.
Shopping notes
- Green olives: You want pitted green olives packed in brine — the jarred kind near the deli section. Avoid stuffed olives (pimento or otherwise) since the extra filling throws off the flavor balance. Castelvetrano olives work well if you want something milder and meatier.
- Ground beef (80/20): The fat content matters here. Leaner beef dries out during baking. Stick with 80/20 and drain only the excess — a little fat in the filling keeps things juicy.
- Smoked paprika: Regular sweet paprika is a fine swap, but smoked paprika adds a depth that plain sweet paprika doesn’t. Worth having in the pantry if you don’t already.
- Unbleached all-purpose flour: Standard bleached flour works fine. The unbleached preference is minor — skip the special trip if you have regular on hand.
What makes this version work
Two things matter most. First, the filling must be fully cooled before you assemble — not just warm, actually at room temperature. Hot filling steams the raw dough from the inside and you end up with a soggy bottom that won’t seal properly. Make the filling first, spread it on a sheet pan to cool faster if you’re short on time. Second, cold butter rubbed into the flour by hand (rather than melted or softened) is what gives the dough its flaky, slightly crumbly texture once baked. Work quickly so the butter doesn’t warm up — if your kitchen runs hot, chill the diced butter for 10 minutes in the freezer before you start.
What can go wrong
- Empanadas burst open in the oven: This usually means they were overfilled or the edges weren’t sealed firmly enough. Use about 3 tablespoons of filling per empanada — it feels like less than you want, but it’s the right amount. Press the crimped edge down firmly before baking.
- Dough tears when you roll it: The dough needs the full 30-minute chill. If it tears or springs back when you roll it, it’s too warm or hasn’t rested long enough. Wrap it back up and give it another 10–15 minutes in the fridge.
- Filling tastes flat: Ground beef releases a lot of liquid as it cooks, which can dilute the spices. Make sure you drain excess fat and liquid before adding the spices, then let the spices cook for the full 2 minutes — that blooming step makes a real difference.
- Bottoms are pale and soft: Bake on the middle or lower-middle rack, not the top. A light-colored baking sheet can also slow browning on the bottom — if that’s what you have, add 3–5 minutes to the bake time and check for a golden underside before pulling them out. Skip the parchment if your sheet tends to run cool; direct contact helps.
- Egg wash pools in the crimps: Apply the egg wash with a light hand and brush away any puddles in the folds. Pooled egg wash bakes into dark, slightly burnt patches on the ridges.
Argentinian Beef Empanadas (Flaky Homemade Dough)
Equipment
- Large skillet (12-inch / 30cm)
- Large mixing bowl
- Rolling Pin
- Pastry brush
- Baking sheet (rimmed, 18×13 inch / 46x33cm)
- 5-inch (13cm) round cutter or plate for cutting dough circles
- Parchment paper
Ingredients
For the Empanada Dough
- 3 cups all-purpose flour preferably unbleached, 375g
- 1 tsp salt fine sea salt
- 8 tbsp unsalted butter cold and diced, 1 stick / 113g
- 1 large egg
- ½ cup cold water more if needed, 120ml
For the Beef Filling
- 2 tbsp olive oil extra virgin preferred, 30ml
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 1 lb ground beef 80/20 for flavour, 450g
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp dried oregano
- ¼ tsp red pepper flakes optional, for heat
- salt and freshly ground black pepper to taste
- ½ cup green olives pitted and chopped, 75g
- 2 large hard-boiled eggs chopped
- 1 large egg for egg wash
- 1 tbsp water for egg wash
Instructions
Make the Dough
- In a large bowl, whisk together the flour and salt.3 cups all-purpose flour, 1 tsp salt
- Add the cold diced butter and rub between your fingers until the mixture resembles coarse crumbs with some pea-sized pieces remaining.8 tbsp unsalted butter
- Beat 1 egg with the cold water and pour into the flour mixture. Mix with a fork until a shaggy dough forms — do not overmix.1 large egg, 1/2 cup cold water
- Turn onto a lightly floured surface and knead briefly, about 1 minute, until the dough just comes together and is smooth. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes or up to 24 hours.
Make the Filling
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes.2 tbsp olive oil, 1 medium yellow onion
- Add the garlic and cook for 30 seconds until fragrant. Add the ground beef, breaking it into small pieces with a wooden spoon, and cook until fully browned, about 8–10 minutes. Drain excess fat if needed.2 cloves garlic, 1 lb ground beef
- Add the smoked paprika, cumin, oregano, and red pepper flakes (if using). Stir well and cook for 2 minutes to bloom the spices.1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp dried oregano, 1/4 tsp red pepper flakes
- Remove from heat. Fold in the chopped green olives and hard-boiled eggs. Season with salt and pepper to taste. Spread the filling on a sheet pan and let it cool completely to room temperature before assembling.salt and freshly ground black pepper, 1/2 cup green olives, 2 large hard-boiled eggs
Assemble the Empanadas
- Preheat oven to 375°F / 190°C. On a well-floured surface, roll out the dough to 1/8-inch (3mm) thickness. Using a 5-inch (13cm) round cutter or a small plate as a guide, cut out circles. Gather the scraps gently, re-roll once, and cut additional circles — you should get 8 total.
- Place a heaping tablespoon of filling in the center of each circle. Fold over to create a half-moon shape and crimp edges with a fork or twist to seal.
- Whisk 1 egg with 1 tablespoon of water. Brush the empanadas with the egg wash and place on a parchment-lined baking sheet.1 large egg, 1 tbsp water
Bake
- Bake empanadas for 25–30 minutes, or until golden brown with flaky crusts. Rotate tray halfway through for even browning.
Notes
Nutrition
Common questions
Can I make these ahead of time?
Yes — and this recipe is well suited to it. Assemble the empanadas fully, place them on a parchment-lined sheet, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking. You can also freeze them unbaked in a single layer, then transfer to a bag once solid; bake from frozen at 400°F, adding about 10 minutes to the bake time.
Can I use store-bought dough instead of making it from scratch?
Empanada discs sold in the freezer section (Goya is the most common brand) work well and cut prep time significantly. Pie crust dough is a passable backup but bakes up richer and more crumbly — it works in a pinch, though the texture is noticeably different.
Do I have to include the hard-boiled eggs and olives?
You can leave them out and the empanadas will still taste good, but the filling will be denser and less interesting. The eggs add a creamy texture that breaks up the meat, and the olives bring a salty, briny contrast — both are worth keeping if you can.
How do I store and reheat leftovers?
Baked empanadas keep in the fridge for up to 3 days in an airtight container. Reheat them in a 350°F oven for 10–12 minutes to bring back the crisp crust — the microwave works in a hurry but the dough goes soft and chewy.
Can I fry these instead of baking them?
Yes. Heat about 2 inches of neutral oil to 350°F and fry 2–3 at a time for 3–4 minutes per side until deep golden. Fried empanadas have a crunchier, richer shell, but the baked version is easier to batch-cook for a group and holds up better if you’re making them ahead.
My dough is too sticky to roll — what do I do?
Lightly flour your work surface and the top of the dough, but don’t overdo it or the dough will dry out. If it’s sticking badly, it likely needs more fridge time — 30 minutes is the minimum, but an hour produces a noticeably easier dough to handle. A quick 15-minute return to the fridge usually fixes the problem mid-session too.
