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The Best Beef Empanadas Recipe

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The Best Beef Empanadas Recipe

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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.

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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

bowls of ingredients for beef empanadas.

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.

toasting walnuts and sautéing the onions.
  1. 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)
  2. Heat the olive oil in a skillet over medium-high heat, then add the onion and garlic and sauté until translucent. (image 2)
cooking the ground beef with spices and adding the other ingredients.
  1. Add the ground beef to the pan, then season generously with the spices and cook the meat until browned through. (image 3)
  2. 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)
filling and pinching the empanadas closed.
  1. 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)
  2. Dampen the edge of the pastry with a wet finger to help it stick, then pinch the seam closed to seal. (image 6)
crimping the empanadas and brushing with beaten egg.
  1. Fold or stamp the edge of the empanada with decorative crimping if desired. (image 7)
  2. Brush with beaten egg yolk. (image 8)
baked empanadas on a tray with a person eating one.
  1. Bake the empanadas at 375°F (190°C) for 202-25 minutes, or until they’re golden brown. (image 9)
  2. 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.

baked empanadas on a plate and on a parchment paper.

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.

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plate of beef empanadas with one broken in half.

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.

Print (images optional)
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Course: Appetizer

Cuisine: Argentine

Prep Time: 45 minutes

Cook Time: 25 minutes

Total Time: 1 hour 10 minutes

Servings: 24 servings

Calories: 77.97kcal

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

Photography by Giulia Verdinelli


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