Empanadas are much more than just a savory pastry — they’re a cultural treasure found across Latin America, and nowhere is this more evident than in Argentina, where the beloved empanada is both street food favorite and culinary tradition. The Argentinian beef empanada is a perfect reflection of the country’s rich gastronomic heritage, shaped by centuries of immigration, agriculture, and family handed-down recipes.
Originally derived from the Spanish empanada — its name coming from the verb “empanar”, meaning to wrap or coat in bread — the Argentinian version has evolved significantly, adapting to local tastes and ingredients. In Argentina, empanadas are so regionally distinct that locals can often tell where an empanada is from just by its filling or how it’s crimped. For example, empanadas from Salta are known for their use of potatoes and sometimes even raisins in the filling, while Buenos Aires versions tend to have more subtle seasoning and a focus on beef.
This particular recipe brings the essence of the traditional Argentinian beef empanada to your kitchen. The filling is hearty and flavorful, using ground beef as its base and building flavor with a combination of onions, garlic, smoked paprika, cumin, oregano, and optional red pepper flakes for a hint of heat. But what really sets Argentinian beef empanadas apart is the addition of chopped green olives and hard-boiled eggs. These ingredients were likely influenced by Spanish and Moorish culinary traditions and have since become staples in Argentine home cooking. The olives offer brininess, while the eggs add richness and a comforting, creamy texture to the otherwise meaty mixture.
The dough is another cornerstone of the empanada. In this recipe, we use a simple mix of flour, butter, salt, and egg to create a dough that’s tender yet sturdy enough to hold the filling. The result is a golden, flaky crust that contrasts beautifully with the juicy beef inside. One of the joys of making empanadas at home is the tactile process of rolling, filling, and crimping each one — a ritual that connects you to the generations of cooks who’ve done the same.
Empanadas are deeply tied to Argentina’s social fabric. They’re present at almost every family celebration, from birthdays to national holidays, and are perfect for sharing. It’s common to find them sold in bakeries (“panaderías”), prepared for Sunday lunch, or handed out at soccer matches. Their portable nature makes them ideal for everything from school lunches to festive appetizers at parties.
Whether baked, as in this recipe, or fried — which is more traditional in some regions — empanadas carry with them the warmth of home and the vibrance of Latin flavors. This version is a celebration of tradition, full of textures and deliciously layered flavors that come together in a rich, hand-held pastry with heart. Whether you’re new to Latin American cuisine or longing for a taste of Argentina, these empanadas are a fulfilling and authentic place to start.
Argentinian Beef Empanadas
Equipment
- Large skillet
- Mixing bowls
- Rolling Pin
- Pastry brush
- Baking sheet
- Oven
Ingredients
For the Empanada Dough:
- 3 cups all-purpose flour preferably unbleached
- 1 tsp salt fine sea salt
- 8 tbsp unsalted butter cold and diced
- 1 large egg
- ½ cup cold water more if needed
For the Beef Filling:
- 2 tbsp olive oil extra virgin preferred
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 1 lb ground beef 80/20 for flavor
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp dried oregano
- ¼ tsp red pepper flakes optional for heat
- ½ cup green olives pitted and chopped
- 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. Add in the cold diced butter and rub between your fingers until the mixture resembles coarse crumbs. Beat 1 egg with the cold water and add to the dough, mixing until a shaggy dough forms. Turn onto a lightly floured surface and knead briefly until smooth. Wrap in plastic wrap and chill for at least 30 minutes.
Make the Filling:
- Heat olive oil in a large skillet over medium heat. Add the chopped onions and cook until translucent, about 5 minutes. Stir in the garlic, then add ground beef and cook, breaking it down, until fully browned (about 8–10 minutes). Drain excess fat if needed.
- Add paprika, cumin, oregano, and red pepper flakes. Stir well and cook for another 2 minutes to bloom the spices. Mix in green olives and chopped boiled eggs. Taste and adjust seasoning. Let the filling cool to room temperature before assembling empanadas.
Assemble the Empanadas:
- Preheat oven to 375°F (190°C). On a floured surface, roll out dough to 1/8-inch thickness. Cut circles approximately 5 inches in diameter. Place a heaping tablespoon of filling in the center of each. 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.
Bake:
- Bake empanadas for 25–30 minutes, or until golden brown with flaky crusts. Rotate tray halfway through for even browning.
Notes
- For a flakier dough, use a food processor to pulse the flour and butter together before adding liquid.
- To make ahead, assembled empanadas can be frozen before baking. Bake straight from frozen, adding 5–7 minutes to the cook time.
- Swap ground beef for ground chicken, turkey, or even lentils for a vegetarian twist.
- Want a Smoky Edge? Add a touch of chipotle in adobo to the beef mixture.
