If you love golden turnovers with a flaky, buttery crust, Savory Argentine Beef Empanadas are your ticket to flavor paradise. These hand-crimped beef pockets burst with smoky cumin and paprika, studded with briny olives and sweet raisins, creating a satisfying crunch that gives way to a tender, well-seasoned filling you’ll crave again and again.
Key Ingredients
Start with quality staples to build a tender, flaky dough and a richly spiced filling that captures authentic Argentine flavors:
- 3 cups all purpose flour: The base for a crisp, flaky pastry shell.
- 1 teaspoon salt: Balances flavors in the dough.
- 8 tablespoons cold unsalted butter: Creates layers in the crust for ultimate flakiness.
- 4 tablespoons cold lard: Enhances dough tenderness and adds authentic richness.
- 1 large egg: Binds the dough and gives it structure.
- 1/3 cup ice water: Keeps fats firm while blending, ensuring a tender crumb.
- 1 tablespoon vegetable oil: Prevents sticking and helps sauté the aromatics.
- 1 medium onion diced: Adds sweetness and depth when softened.
- 2 cloves garlic minced: Infuses savory aroma into the filling.
- 1 pound ground beef: The hearty protein at the heart of each empanada.
- 1 teaspoon ground cumin: Brings warm, earthy spice.
- 1 teaspoon smoked paprika: Lends a gentle smokiness to the meat.
- 1/2 teaspoon dried oregano: Offers a hint of herbal complexity.
- 1/4 teaspoon chili powder: Adds a subtle heat.
- 1/2 teaspoon salt: Seasoning to enhance the beef.
- 1/4 teaspoon black pepper: Provides a mild kick.
- 2 tablespoons tomato paste: Thickens the filling and deepens the color.
- 1/4 cup beef broth: Moistens and enriches the meat mixture.
- 1/4 cup chopped green olives: Introduces a briny pop in every bite.
- 2 tablespoons raisins: Offer sweet contrast to the savory filling.
- 2 hard boiled eggs chopped: Classic addition for extra texture.
- 1 large egg beaten: An egg wash that yields a glossy, golden finish.
How To Make Savory Argentine Beef Empanadas
These empanadas come together in two parts—preparing the dough and cooking the robust filling—before uniting in a short bake to achieve that perfect golden crust. Follow each step to ensure your dough stays flaky and your beef mixture is richly spiced, studded with olives, raisins, and eggs for that signature Argentine twist.
1. In a large bowl whisk together the flour and salt, then use a pastry cutter or two forks to cut in the cold butter and lard until the mixture resembles coarse crumbs.
2. Stir in the egg and ice water just until the dough comes together; shape it into a disk, wrap in plastic, and chill for at least 30 minutes to firm up the fat.
3. Meanwhile, heat the vegetable oil in a skillet over medium heat and sauté the diced onion and minced garlic until soft and fragrant, about 3–4 minutes.
4. Add the ground beef, cumin, paprika, oregano, chili powder, salt, and pepper, breaking up the meat with a spatula and cooking until evenly browned.
5. Stir in the tomato paste and beef broth, then simmer until the mixture has thickened slightly; remove from heat and let it cool.
6. Once cool, fold in the chopped olives, raisins, and chopped hard boiled eggs to evenly distribute.
7. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
8. On a floured surface, roll out the chilled dough to about 1/8-inch thickness, then cut into 4–5-inch circles.
9. Place a generous spoonful of filling in the center of each circle, fold the dough over, and seal the edges by pressing firmly with a fork.
10. Brush each empanada with the beaten egg wash and bake for 20–25 minutes, or until beautifully golden brown.
Serving Suggestions
These empanadas shine on their own but pair wonderfully with bright, contrasting flavors. Here are a few ideas to complete your spread:
- Serve with chimichurri sauce for a zesty, herb-forward kick that cuts through the richness.
- Offer a side of aji picante to add a spicy depth with every bite.
- Pair alongside a fresh green salad tossed in citrus vinaigrette for a clean, crisp balance.
- Complement with pickled vegetables such as onions or peppers to brighten each mouthful.
Tips For Perfect Savory Argentine Beef Empanadas
Nailing these empanadas means paying attention to dough temperature and timing. Keep everything cold as you work, and embrace the make-ahead magic these turnovers allow. Here are a few extra nuggets to help you breeze through:
- Dough can be prepared ahead and chilled up to 2 days.
- Use lard in the dough for authentic flavor and flakiness.
- Unbaked empanadas freeze well; bake straight from the freezer, adding a few extra minutes.
- Serve warm with chimichurri sauce or aji picante for a traditional touch.
How To Store It
After serving up these golden pockets of goodness, you’ll want to save leftovers without losing their crunch or flavor. Here’s how to keep them tasting fresh:
- Refrigeration: Place cooled empanadas in an airtight container and store in the fridge for up to 3 days to preserve their texture.
- Freezing Unbaked: Arrange unbaked empanadas on a parchment-lined tray, freeze until solid, then transfer to a freezer-safe bag; bake from frozen, adding 5–10 minutes.
- Freezing Baked: Cool completely, wrap each empanada in plastic, and freeze; reheat in a 350°F (175°C) oven for 10–12 minutes to restore crispness.
- Dough Storage: Keep any extra dough tightly wrapped in plastic in the refrigerator for up to 2 days—ready for another batch at a moment’s notice.
Frequently Asked Questions
Got questions? We’ve got answers to guide you through every empanada adventure:
- How long does it take to prepare and bake these empanadas?
It takes about 30 minutes to prepare the dough, filling, and assemble the empanadas, plus a 30-minute chilling time for the dough. Baking takes an additional 20–25 minutes at 400°F (200°C), so plan on roughly 1 hour and 25 minutes from start to finish.
- Can I make the dough or empanadas ahead of time?
Yes. The dough can be prepared, wrapped tightly in plastic, and chilled in the refrigerator for up to 2 days. Once assembled but unbaked, empanadas can be frozen on a parchment-lined sheet, then transferred to a freezer bag. Bake from frozen, adding 5–10 extra minutes to the baking time.
- How do I ensure a flaky, tender crust?
Keep the butter and lard as cold as possible before cutting them into the flour. Work quickly so the fat doesn’t soften, and mix only until the dough just comes together. Chilling the dough for at least 30 minutes firms up the fat, which creates flaky layers when baked.
- What should I do if my filling is too wet and the crust becomes soggy?
Allow the cooked beef filling to cool completely so steam doesn’t moisten the dough. If it still seems too liquidy, simmer a bit longer to evaporate excess broth or drain any pooled liquid before folding in olives, raisins, and eggs.
- Can I substitute ingredients if I don’t have lard or beef broth?
You can replace lard with additional cold unsalted butter, though the flavor and flakiness will be slightly different. If you lack beef broth, use an equal amount of chicken broth or water with a pinch of beef bouillon to maintain savory depth.
- How should I store and reheat leftover empanadas?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated 350°F (175°C) oven for about 10–12 minutes or until warmed through to preserve crispness.
- What are the best condiments or sides to serve with Argentine beef empanadas?
Traditional accompaniments include chimichurri sauce or aji picante for a spicy kick. They also pair well with a simple green salad, pickled vegetables, or a squeeze of fresh lemon to brighten the savory filling.
What Makes This Special
These Savory Argentine Beef Empanadas work their magic by balancing flaky, buttery dough with a hearty, well-seasoned filling that includes the perfect pop of olives and sweetness from raisins. The hand-crimped edges add a personal, homemade touch you’ll be proud to share. Feel free to print and save this recipe for your next gathering—and if you give it a try, drop a comment below with your questions or a nod if you nailed that golden crust!
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Savory Argentine Beef Empanadas
- Prep Time: 45 mins
- Cook Time: 35 mins
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Appetizers
Description
Golden turnovers encase savory beef simmered with cumin, paprika, olives, and raisins, all enveloped in a flaky, buttery dough. A satisfying crunch leads to a tender filling where smoky spices and sweet notes mingle in every bite.
Ingredients
- 3 cups all purpose flour
- 1 teaspoon salt
- 8 tablespoons cold unsalted butter
- 4 tablespoons cold lard
- 1 large egg
- 1/3 cup ice water
- 1 tablespoon vegetable oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 pound ground beef
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons tomato paste
- 1/4 cup beef broth
- 1/4 cup chopped green olives
- 2 tablespoons raisins
- 2 hard boiled eggs chopped
- 1 large egg beaten
Instructions
- In a large bowl whisk together flour and salt, then cut in cold butter and lard until the mixture resembles coarse crumbs.
- Stir in one egg and ice water until the dough just comes together, then shape into a disk, wrap in plastic, and chill for at least 30 minutes.
- Meanwhile heat vegetable oil in a skillet over medium heat and sauté onion and garlic until soft.
- Add ground beef, cumin, paprika, oregano, chili powder, salt, and pepper, breaking up the meat and cooking until browned.
- Stir in tomato paste and beef broth, simmer until slightly thickened, then remove from heat and let cool.
- Once cooled, fold in chopped olives, raisins, and chopped hard boiled eggs.
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out chilled dough on a floured surface to 1/8-inch thickness and cut into 4–5-inch circles.
- Place a spoonful of filling in the center of each circle, fold over, and seal edges by pressing with a fork.
- Brush each empanada with the beaten egg wash and bake for 20–25 minutes until golden brown.
Notes
- Dough can be prepared ahead and chilled up to 2 days.
- Use lard in the dough for authentic flavor and flakiness.
- Unbaked empanadas freeze well; bake straight from the freezer, adding a few extra minutes.
- Serve warm with chimichurri sauce or aji picante for a traditional touch.