Argentine Beef Empanadas: A Classic You Can Make at Home

The empanadas in the photo are classic Argentine beef empanadas – golden, baked, with a juicy filling and a side of chimichurri. They’re a staple at family gatherings, street stalls, and asados across Argentina. Crispy on the outside, savory inside, and meant to be eaten with your hands.

What Makes Argentine Empanadas Different

Empanadas exist all over Latin America and Spain, but the Argentine version has a few signatures:

1. The dough: Made with flour, butter or lard, egg, and water. It’s sturdy enough to hold a moist filling but bakes up flaky and tender.
2. The filling: Traditionally made with chopped beef, not ground, cooked with onions, cumin, paprika, and often a bit of chopped hard-boiled egg and olives.
3. Baked, not always fried: In Buenos Aires and most of central Argentina, they’re baked. In the north, frying is more common.
4. The fold: The “repulgue” – that braided edge you see in the photo – isn’t just decoration. It seals the empanada and signals the filling inside.

What’s in the Photo

Based on the image:

• Pastry: Golden brown with a blistered top, so these were oven-baked.
• Filling: Finely chopped beef with onions, cooked until moist but not wet. You can see the texture when one is broken open.
• Garnish: Fresh parsley on top, lemon wedges for acidity, and a small bowl of chimichurri for dipping.
• Serving: On a wooden board, casual and shareable.

Simple Recipe for 12 Empanadas

For the dough:

• 3 cups all-purpose flour
• 1/2 cup cold butter, cubed
• 1 egg
• 1/2 tsp salt
• 1/2 cup cold water

Mix flour and salt, cut in butter until crumbly, add egg and water. Knead briefly, wrap, and chill 30 min. Roll to 1/8 inch thick and cut 5-inch circles.

For the filling:

• 1 lb beef, finely chopped or ground
• 2 onions, finely diced
• 1 tsp cumin
• 1 tsp sweet paprika
• 1/2 tsp chili flakes, optional
• Salt and pepper to taste
• 2 hard-boiled eggs, chopped
• 10 green olives, sliced
• 2 tbsp raisins, optional but traditional in many regions

Cook onions until soft, add beef and spices, cook until just done. Let cool completely, then mix in egg, olives, and raisins. Cooling prevents soggy dough.

Assembly:
Place 2 tbsp filling in the center of each dough circle. Fold, seal edges with water, and crimp with a fork or make a repulgue. Brush with egg wash. Bake at 400°F / 200°C for 15-18 min until golden.

Chimichurri:
Blend 1 cup parsley, 3 garlic cloves, 1 tsp oregano, 1/2 tsp chili flakes, 1/4 cup vinegar, 1/2 cup olive oil, salt. Let sit 20 min before serving.

Tips That Matter

1. Cool the filling completely before filling. Hot filling melts butter in the dough and makes it soggy.
2. Don’t overfill. Two tablespoons max, or they’ll burst in the oven.
3. Egg wash is key for that golden color you see in the photo.
4. Serve hot with lemon. The acid cuts the richness and wakes up the flavor.

Why They Work

Empanadas hit the sweet spot between snack and meal. They’re portable, reheatable, and flexible – you can swap beef for chicken, cheese and spinach, or corn and ham. The combination of flaky dough, seasoned meat, and bright chimichurri gives you fat, salt, acid, and herb in one bite.

That’s why they show up everywhere in Argentina, from home kitchens to stadiums.

Want me to give you a version of the filling that works for meal prep and freezes well?