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Beef empanadas served with fresh salad
Authentic Argentine empanadas with beef filling

Argentine beef empanadas

Author: Flavelo
Recipes Cakes and Desserts Starters
The secret of the Argentine 'hand pie' is the balance of dough and filling. The pastry is fatty and short, while the filling (the pino) is juicy and spicy. We cook the meat, onion and spices together to get a rich ragout at the end, which the dough seals in.
🕒 Prep Time 45 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr 15 mins
🍽️ Servings 4 servings
🔥 Calories 450 kcal
🌍 Cuisine Argentine

Ingredients

Equipment Needed

  • Deep frying pan (for frying)
  • Circular cutter (or a small bowl)

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Crumble the flour with the salt and cold butter using quick movements.

Tip: Do not melt the butter with the warmth of your hand, let small pieces of butter remain – this makes the pastry flaky.
2 ✓

Add the cold water, knead together and refrigerate for 30 minutes.

Tip: During resting the gluten relaxes, making it easier to roll.
3 ✓

Prepare the filling: sauté the onion, pepper, garlic, then brown the meat on it.

Tip: Fry the meat, don't steam it!
4 ✓

Season, then remove from heat and stir in the boiled egg and olives. COOL IT DOWN!

Tip: Warm filling will make the buttery pastry soggy.
5 ✓

Roll out the dough, cut circles, fill, and crimp the edges with a fork.

Tip: The seal should be tight so it doesn't leak into the oil.
6 ✓

Fry in hot oil until golden brown.

Tip: The oil should be hot enough, otherwise the dough will absorb it.

Recipe FAQ

Can I bake them in the oven?
Yes, brush the tops with egg and bake at 200°C for 20 minutes. It will be less fatty, but also less authentic.

Ingredients

  • 500 g Flour
  • 250 g Butter (ice cold, cubed)
  • 100 ml Water (ice cold)
  • 1 tsp Salt
  • 400 g Minced beef
  • 1 whole Onion
  • 2 cloves Garlic
  • 1 whole Pepper
  • 1 tsp Sweet paprika
  • 0.5 tsp Ground cumin
  • 2 whole Boiled eggs
  • 2 tbsp Oil
  • 500 ml Oil (for frying)
  • 50 g Olives