Argentinian Beef Empanadas

These Argentinian Beef Empanadas are filled with perfectly seasoned ground beef wrapped in a flaky, golden crust for a delicious handheld meal everyone will love.

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Argentinian Beef Empanadas

Why You'll Love This Argentinian Beef Empanadas Recipe

• Flaky, golden pastry with a flavorful, savory beef filling.

• Easy to make ahead and reheat for quick lunches or dinners.

• Perfect freezer-friendly meal for busy weeknights.

• Great for meal prep, school lunches, or grab-and-go snacks.

• Uses refrigerated pie crust to save time without sacrificing flavor.

• Portable, mess-free meal that's perfect for picnics and packed lunches.

• Delicious served on their own or with your favorite dipping sauce or fresh salad.

Baking Tips & Tricks

• Let the beef filling cool completely before assembling to prevent the pastry from becoming soggy.

• Don't overfill the empanadas or they may burst open while baking.

• Seal the edges tightly with a fork or by crimping to keep the filling inside.

• Brush generously with egg wash for a beautifully golden, glossy crust.

• Bake on parchment paper and leave space between each empanada so they crisp evenly.

Argentinian Beef Empanadas Recipe

Prep Time: 30 mins | Cook Time: 25 mins | Yield: 12–14 empanadas

Ingredients:

For the filling

• 1 lb. lean ground beef

• 2 tbsp olive oil

• 1 large onion, finely diced

• 3 cloves garlic, minced

• 1 tsp smoked paprika

• 1 tsp sweet paprika

• 1 tsp ground cumin

• ½ tsp dried oregano

• ¼ c. green olives, chopped (optional)

• 1 hard-boiled egg, chopped (optional)

• ¼ tsp crushed red pepper (optional)

• Salt and black pepper to taste

For the empanadas dough

• 1 box premade pie crust (2 rounds) (or homemade pastry)

• 1 egg, beaten (for egg wash)

  
  

Let's Get Started!

Preheat oven to 375°F  

Make the filling 

1. Heat olive oil in a skillet over medium heat.

2. Sauté onion for 5–7 minutes until softened then add garlic and cook for 30 seconds.

3. Stir in the ground beef and cook until browned.

4. Season with paprika, cumin, oregano, salt, pepper, and crushed red pepper.

5. Remove from heat and let cool completely, then add in olives and hard-boiled eggs.

 Assemble and Bake

1. On a lightly floured surface, flatten or roll out the dough to about 1/8-inch thickness.

2. Use a 4–5-inch round cutter or small bowl to cut out circles for the empanadas.

3. Place about 2 tablespoons of the beef filling in the center of each dough round.

4. Fold the dough over into a half-moon and crimp the edges with a fork or your fingers.

5. Arrange on a parchment-lined baking sheet.

6. Brush with beaten egg.

7. Bake for 20–25 minutes, until golden brown and crisp.