Argentine Empanadas Classic Recipe

Welcome to the ultimate guide for crafting authentic Argentinian beef empanadas! If you've ever dreamt of sinking your teeth into a perfectly golden, savory hand pie bursting with flavor, you've come to the right place. Our recipe for Empanadas Criollas (or Mendocinas, as they're often called) brings the heart of Argentina right into your kitchen. This isn't just any empanada recipe; it's a comprehensive, all-in-one guide that covers everything from making the tender, sturdy `empanada dough` from scratch to perfecting the juicy, savory beef filling.
You'll love how genuinely authentic these empanadas taste, bringing the vibrant flavors of Argentina to your table. We've meticulously tested this recipe for US home kitchens, ensuring you get that traditional taste without a trip to South America. Whether you're planning a party, gearing up for game day, or hosting an asado (Argentinian BBQ), these `baked beef empanadas` are guaranteed to be a hit. Plus, they're incredibly make-ahead and freezer-friendly, making them perfect for busy schedules.
What makes an empanada truly Argentinian? While many Latin American countries boast their own versions of these delightful savory pastries, Argentina's stand out. Our filling is wonderfully beef-forward, packed with lots of sweet onions, aromatic smoked paprika, earthy cumin, and fragrant oregano. The classic additions of briny green olives and creamy hard-boiled eggs are non-negotiable, adding layers of texture and flavor that define this beloved dish. This recipe leans into the criolla or mendocina style, known for its rich beef and specific spice profile. Empanadas are more than just food in Argentina; they're a cultural experience, often enjoyed as a starter with a traditional asado (barbecue) alongside chimichurri sauce, embodying the spirit of communal dining and exploring cultural cuisines. Get ready to master the art of argentine empanadas and impress everyone with your culinary prowess!

Ingredients

• Authentic Argentinian Beef Filling Ingredients

• 1 tablespoon olive oil
• 1 ½ pounds ground beef (85-90% lean recommended for flavor and juiciness without excessive grease)
• 2 large yellow onions, finely chopped (about 3 cups)
• 1 red bell pepper, finely chopped (optional, for added sweetness and color)
• 3 cloves garlic, minced
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano
• ¼ teaspoon chili powder (adjust to taste for heat preference)
• Pinch of nutmeg (optional, enhances savory notes)
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper, or to taste
• ¼ cup beef broth or water (for moisture)
• ⅓ cup pitted green olives, finely chopped
• 2 large hard-boiled eggs, finely chopped
• 2 tablespoons golden raisins (optional, for traditional sweet-savory balance)
• 1 tablespoon olive oil
• 1 ½ pounds ground beef (85-90% lean recommended for flavor and juiciness without excessive grease)
• 2 large yellow onions, finely chopped (about 3 cups)
• 1 red bell pepper, finely chopped (optional, for added sweetness and color)
• 3 cloves garlic, minced
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano
• ¼ teaspoon chili powder (adjust to taste for heat preference)
• Pinch of nutmeg (optional, enhances savory notes)
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper, or to taste
• ¼ cup beef broth or water (for moisture)
• ⅓ cup pitted green olives, finely chopped
• 2 large hard-boiled eggs, finely chopped
• 2 tablespoons golden raisins (optional, for traditional sweet-savory balance)
• Authentic Argentinian Beef Filling Step-by-Step Instructions
• 1. Prep the Aromatics: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the finely chopped onions and (if using) bell pepper. Sauté gently for 10-15 minutes until they are very soft, translucent, and sweet, but not browned. This slow cooking is key for a juicy filling.
• 2. Add Garlic: Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
• 3. Brown the Beef: Add the ground beef to the skillet. Break it up with a spoon and cook until it's browned and no longer pink. Drain any excessive fat, leaving just enough for flavor.
• 4. Season and Simmer: Stir in the smoked paprika, cumin, oregano, chili powder, nutmeg (if using), salt, and black pepper. Cook for 1-2 minutes, stirring constantly, to toast the spices. Pour in the beef broth or water, bring to a simmer, and cook until most of the liquid has evaporated, leaving the filling moist but not watery.
• 5. Finish and Cool: Remove the skillet from the heat. Stir in the chopped green olives, chopped hard-boiled eggs, and golden raisins (if using). Mix well to combine. Crucially, transfer the filling to a shallow dish and refrigerate for at least 2-3 hours, or preferably overnight, until completely cold. This step is vital to prevent the filling from melting the dough and causing leaks during assembly.
• Homemade Empanada Dough Ingredients
• 4 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• ½ cup (1 stick) unsalted butter, very cold and cut into ½-inch cubes (or lard for a more traditional, tender crust)
• 1 large egg, lightly beaten
• ½ cup cold milk (or water, if preferred, but milk adds richness)
• 2-4 tablespoons ice water, as needed

Directions

1. Homemade Empanada Dough Step-by-Step Instructions
   Combine Dry Ingredients: In a large mixing bowl, whisk together the flour and salt.
   1. Cut in Fat: Add the cold butter (or lard) cubes to the flour mixture. Using your fingertips, a pastry blender, or a food processor, cut the fat into the flour until the mixture resembles coarse meal with some pea-sized pieces of butter remaining. This creates pockets of steam for a tender, flaky crust.
   2. Add Liquid: In a separate small bowl, whisk together the beaten egg and cold milk. Gradually add this liquid mixture to the flour mixture, stirring with a fork until the dough just begins to come together. If needed, add ice water one tablespoon at a time until the dough forms a cohesive ball. Be careful not to overmix.
   3. Knead and Rest: Turn the dough out onto a lightly floured surface. Knead briefly, just until it forms a smooth, pliable ball (about 1-2 minutes). The dough should feel soft and not sticky. Flatten the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days). This resting time allows the gluten to relax, making the dough much easier to roll out and preventing cracking.
2. Assembling and Baking Your Empanadas Step-by-Step Instructions
   Prepare Work Surface & Dough: Lightly flour your work surface. Divide the chilled dough into 2-3 portions. Keep the portions you're not working with covered to prevent them from drying out.
   1. Roll & Cut Discs: Roll one portion of dough out to about ⅛-inch thickness. Using a 4-inch (for party-size) or 5-inch (for meal-size) round cutter or a small bowl, cut out circles. Re-roll scraps gently and cut more discs. Keep the cut discs covered with a damp cloth or plastic wrap to prevent them from drying out.
   2. Fill & Fold: Take one dough disc and place about 1 ½ to 2 tablespoons of the chilled beef filling slightly off-center on one half of the

3. Authentic Argentinian Beef Filling Step-by-Step Instructions

4. Prep the Aromatics: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the finely chopped onions and (if using) bell pepper. Sauté gently for 10-15 minutes until they are very soft, translucent, and sweet, but not browned. This slow cooking is key for a juicy filling.
5. Add Garlic: Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
6. Brown the Beef: Add the ground beef to the skillet. Break it up with a spoon and cook until it's browned and no longer pink. Drain any excessive fat, leaving just enough for flavor.
7. Season and Simmer: Stir in the smoked paprika, cumin, oregano, chili powder, nutmeg (if using), salt, and black pepper. Cook for 1-2 minutes, stirring constantly, to toast the spices. Pour in the beef broth or water, bring to a simmer, and cook until most of the liquid has evaporated, leaving the filling moist but not watery.
8. Finish and Cool: Remove the skillet from the heat. Stir in the chopped green olives, chopped hard-boiled eggs, and golden raisins (if using). Mix well to combine. Crucially, transfer the filling to a shallow dish and refrigerate for at least 2-3 hours, or preferably overnight, until completely cold. This step is vital to prevent the filling from melting the dough and causing leaks during assembly.
9. Homemade Empanada Dough Ingredients
   1. 4 cups all-purpose flour, plus more for dusting
   2. 1 teaspoon salt
   3. ½ cup (1 stick) unsalted butter, very cold and cut into ½-inch cubes (or lard for a more traditional, tender crust)
   4. 1 large egg, lightly beaten
   5. ½ cup cold milk (or water, if preferred, but milk adds richness)
   6. 2-4 tablespoons ice water, as needed
10. Homemade Empanada Dough Step-by-Step Instructions
11. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour and salt.
12. Cut in Fat: Add the cold butter (or lard) cubes to the flour mixture. Using your fingertips, a pastry blender, or a food processor, cut the fat into the flour until the mixture resembles coarse meal with some pea-sized pieces of butter remaining. This creates pockets of steam for a tender, flaky crust.
13. Add Liquid: In a separate small bowl, whisk together the beaten egg and cold milk. Gradually add this liquid mixture to the flour mixture, stirring with a fork until the dough just begins to come together. If needed, add ice water one tablespoon at a time until the dough forms a cohesive ball. Be careful not to overmix.
14. Knead and Rest: Turn the dough out onto a lightly floured surface. Knead briefly, just until it forms a smooth, pliable ball (about 1-2 minutes). The dough should feel soft and not sticky. Flatten the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days). This resting time allows the gluten to relax, making the dough much easier to roll out and preventing cracking.
15. Assembling and Baking Your Empanadas Step-by-Step Instructions
16. Prepare Work Surface & Dough: Lightly flour your work surface. Divide the chilled dough into 2-3 portions. Keep the portions you're not working with covered to prevent them from drying out.
17. Roll & Cut Discs: Roll one portion of dough out to about ⅛-inch thickness. Using a 4-inch (for party-size) or 5-inch (for meal-size) round cutter or a small bowl, cut out circles. Re-roll scraps gently and cut more discs. Keep the cut discs covered with a damp cloth or plastic wrap to prevent them from drying out.
18. Fill & Fold: Take one dough disc and place about 1 ½ to 2 tablespoons of the chilled beef filling slightly off-center on one half of the disc. Don't overfill! Lightly moisten the edge of the dough with a little water or egg wash. Fold the dough over the filling to create a half-moon shape. Gently press out any air pockets around the filling, then firmly press the edges together to seal.
19. Seal with Repulgue or Fork: For a simple seal, crimp the edges firmly with a fork. For a traditional repulgue, pinch the sealed edge, fold a small section over, and continue pinching and folding along the entire curve. Ensure the edges are fully sealed to prevent any leaks during baking.
20. Chill Assembled Empanadas: Place the assembled empanadas on a baking sheet lined with parchment paper. Chill them in the refrigerator for at least 30 minutes. This helps them hold their shape better and further reduces the risk of leakage.
21. Egg Wash & Bake: Preheat your oven to 400°F (200°C). In a small bowl, whisk one egg with a tablespoon of water for an egg wash. Brush the tops of the chilled empanadas generously with the egg wash; this gives them a beautiful golden sheen.
22. Bake to Perfection: Bake for 20-25 minutes, or until the empanadas are deeply golden brown and the filling is sizzling at the edges. Let them cool on the baking sheet for a few minutes before serving.