SaveArgentine Beef Empanadas
Flaky hand-pie dough, cumin-spiced beef, olive, hard-boiled egg, and a proper repulgue crimp. Baked, not fried.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $18.00 · $3.00/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 3 cup all-purpose flour
- 1 tsp kosher salt (for dough)
- 1/2 cup cold unsalted butter (cubed)
- 1/4 cup beef tallow or lard (cold)
- 1/2 cup ice water
- 1 piece large egg (for dough)
- 1 tbsp white wine vinegar
- 2 tbsp olive oil
- 2 medium yellow onions (finely diced)
- 1 piece red bell pepper (finely diced)
- 3 cloves garlic (minced)
- 1 lb ground beef (80/20)
- 2 tsp ground cumin
- 2 tsp sweet paprika
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 1 1/2 tsp kosher salt (for filling)
- 1/2 cup beef stock
- 1/2 cup green olives (pitted, chopped)
- 3 piece hard-boiled eggs (chopped)
- 1/3 cup raisins (optional (traditional))
- 1 piece egg wash (1 egg + 1 tbsp water, beaten)
Instructions
- 1
Make dough: whisk flour and salt. Cut in cold butter and tallow with a pastry cutter until pea-sized bits.
Cold fat + minimal mixing = flaky layers. Warm butter = tough dough.
- 2
Whisk egg, ice water, vinegar. Drizzle into flour, stir until shaggy. Press into a flat disk, wrap, chill 60 minutes.
The vinegar keeps gluten relaxed — tender pastry.
- 3
Filling: heat oil in a skillet, cook onions and bell pepper over medium 10 minutes until deeply soft. Add garlic, cook 60 seconds.
- 4
Push vegetables aside, add beef. Brown 5 minutes, breaking up. Season with cumin, paprika, oregano, red pepper flakes, salt.
- 5
Add stock, simmer 5 minutes until nearly dry. Filling should be moist but not soupy — soggy fillings blow out empanadas.
Cool filling completely before assembling. Hot filling melts dough fat, ruins flake.
- 6
Cool filling, fold in olives, hard-boiled egg, raisins.
The olive-egg-raisin combo is what makes it Argentine.
- 7
Preheat oven to 400°F. Roll dough 1/8-inch thick. Cut 5-inch rounds.
Thin dough = proper hand pie. Thick dough = doughy tomb.
- 8
Place 2 tbsp filling in center of each round. Wet edges with water, fold, press to seal.
Not overfilled — the seal is everything.
- 9
Repulgue crimp: starting at one corner, fold a small section of edge over itself at a 45° angle, pinching. Continue around the curve. Or just crimp with a fork.
The rope crimp is iconic. YouTube a 'repulgue' video — worth learning.
- 10
Brush with egg wash. Bake on parchment-lined sheet 20-25 minutes until deep golden. Cool 5 minutes before eating (molten filling).
Pairs With
Mendoza, Argentina
National pairing. Plush fruit matches savory-sweet filling.
Argentina's unofficial drink
Bitter herbal notes cut the fat.
Yerba mate, chilled, with lemon
Traditional; bitter-green balances the richness.
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Easy-going rock, country, and the kind of music that pairs with burgers and cold beer.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Dough CAN be made ahead — 2 days fridge, 2 months frozen.
- •Filling MUST be cold before assembling. Plan ahead.
- •Freeze assembled raw empanadas on a sheet pan, then bag. Bake from frozen, add 8 minutes.
Substitutions
- beef tallow → all butter (still good)
- ground beef → chorizo + beef for kick
- raisins → omit if unwanted (not traditional everywhere)
Leftovers
Refrigerate 3 days, freeze 3 months. Reheat at 375°F for 10 minutes — never microwave.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
