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Argentinian Empanadas: Easy and Traditional Recipe brings a taste of Argentina right to your table with its flaky, buttery dough and savory beef filling. The aroma of spiced ground beef and green olives combines perfectly with the golden, crisp pastry shell. Whether served as a snack or main course, this recipe is a great way to enjoy the authentic flavors of traditional Argentinian food.
Table of Contents
Why This Recipe Works
- This Argentinian empanadas recipe uses a homemade dough that turns flaky and golden when baked, providing rich texture in every bite.
- The filling combines perfectly spiced ground beef, green olives, and hard-boiled egg for a balance of savory and tangy flavors.
- It’s versatile enough to serve as either a quick snack or a satisfying main meal, saving you time and effort during busy weeks.
- With a baking method, it avoids the mess of frying while achieving a crispy finish that’s healthier and easier to prepare.
Ingredients List
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/3 cup cold water
- 1 tablespoon white vinegar
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- 1/2 pound ground beef
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons tomato paste
- 2 tablespoons green olives, chopped
- 1 hard-boiled egg, chopped
- 1 egg, beaten (for egg wash)
The chilled butter is essential for achieving a flaky crust, while the spices in the beef filling provide the signature flavors of traditional Argentinian empanadas.
Looking for something similar? Try our caramel apple empanadas.
For more ideas, check out our chicken empanadas.
You might also enjoy our how to make authentic colombian.
Step-by-Step Instructions
- In a large bowl, mix the flour and salt. Add the chilled, cubed butter and combine with your fingers or a pastry cutter until the mixture forms coarse crumbs.
- Add the cold water and vinegar to the mixture. Mix until the dough comes together, form into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
- Heat olive oil in a skillet over medium heat. Add the onion and garlic, cooking until softened, about 3-4 minutes.
- Add the ground beef to the skillet and cook until browned, breaking it up with a spatula. Stir in paprika, cumin, chili powder, salt, and pepper.
- Mix in the tomato paste, chopped green olives, and hard-boiled egg. Cook for 2 more minutes, then remove from heat and cool the filling completely.
- Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface to about 1/8-inch thickness and cut into 4-5 inch circles.
- Place a spoonful of filling onto the center of each dough circle. Fold the dough to form a half-moon, pressing and sealing the edges with a fork or by twisting.
- Arrange the empanadas on a parchment-lined baking sheet. Brush with beaten egg for a golden finish.
- Bake the empanadas for 20-25 minutes until golden brown. Serve warm and enjoy.
Makes mixing dough and batters effortless — a kitchen game-changer
Perfect for searing and baking — this recipe needs even heat distribution
Common Mistakes to Avoid
- Skipping the refrigeration step for the dough can make it harder to roll out and less flaky. Ensure the dough rests for at least 30 minutes.
- Overfilling the empanadas can cause them to burst or leak during baking. Use a modest spoonful of filling for each piece of dough.
- Failing to seal the edges properly can lead to messy results. Crimp tightly with a fork or twist the edges for a secure closure.
Frequently Asked Questions
- Can I freeze these empanadas? Yes, you can freeze them before baking by placing them on a tray and transferring to an airtight container once solid. Bake directly from frozen, adding a few minutes to the cooking time.
- Can I use store-bought dough instead? Absolutely! While homemade dough adds authenticity, pre-made pastry works well for convenience.
- What can I pair with these empanadas? These empanadas are great with a simple green salad or chimichurri sauce for dipping.
Easy Ingredient Swaps
- Butter: Swap chilled butter for margarine or plant-based alternatives for a dairy-free option. This may slightly alter the flavor of the crust.
- Ground beef: Replace the ground beef with ground chicken or turkey for a lighter filling without losing texture.
- Green olives: Substitute with capers for a similar salty tang or omit entirely if you prefer a milder flavor.
Expert Tips and Shortcuts
- Chill your butter thoroughly before use to ensure the dough remains flaky when baked.
- Prepare the filling in advance and store it in the fridge to save time on assembly day.
- Use a food processor to cut butter into the flour quickly and efficiently for a consistent texture.
- Reheat leftover empanadas in the oven at 350°F for 5-10 minutes to restore their crispy exterior.
Argentinian Empanadas: Easy and Traditional Recipe
Ingredients
Method
- In a large bowl, combine the flour and salt. Add the chilled, cubed butter and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- Add the cold water and vinegar to the flour mixture. Mix until the dough comes together, then form into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- While the dough chills, heat olive oil in a skillet over medium heat. Add the onion and garlic, cooking until softened, about 3-4 minutes.
- Add the ground beef to the skillet and cook until browned, breaking it up with a spatula. Mix in paprika, cumin, chili powder, salt, and pepper.
- Stir in the tomato paste, chopped green olives, and hard-boiled egg. Cook for an additional 2 minutes, then remove from heat and allow the filling to cool completely.
- Preheat the oven to 375°F (190°C). Roll out the dough on a lightly floured surface to about 1/8-inch thickness. Cut into circles using a 4-5 inch round cutter.
- Place a spoonful of the cooled filling in the center of each dough circle. Fold the dough over to form a half-moon shape, pressing the edges together. Seal by crimping with a fork or twisting the edges.
- Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg for a golden finish.
- Bake in the preheated oven for 20-25 minutes, or until golden brown. Serve warm and enjoy!
Notes
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Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.
- Dominique
- Dominique
- Dominique
- Dominique
