Argentinian beef empanadas are hand-held pastries filled with seasoned ground beef, sautéed onions, and warm spices, then baked until golden. The filling comes together in one pan, and the whole batch can be assembled and in the oven faster than most people expect. If you want something satisfying that works equally well for dinner or packed lunches the next day, this is a reliable choice.
Why this recipe works
Two things make this recipe consistently good. First, cooking the onions and peppers until genuinely soft before adding the beef means the filling has a cohesive, almost jammy base rather than separate, crunchy bits inside the pastry. Second, letting the cooked filling cool before you fill the dough is not optional — hot filling creates steam that softens the dough from the inside, which leads to soggy bottoms and seals that split open in the oven. Ten to fifteen minutes of cooling time is all it takes, and it makes a real difference to the finished texture.
If something goes sideways
- Empanadas burst open during baking: The seal failed, usually because the dough edge had filling or grease on it. Wipe the rim clean before crimping, and press firmly. A fork crimp is more reliable than a finger fold if you are new to this.
- Filling is watery inside the pastry: The tomato or beef released too much liquid. Next time, cook the filling a few minutes longer after adding the tomato until the pan looks nearly dry. You can also drain the cooked beef before combining it with the vegetables.
- Dough tears when you fold it: The dough is too cold and stiff. Let it sit at room temperature for five minutes before working with it. If it keeps tearing, it may have been over-worked — rest it a bit longer.
- Bottoms are pale and soft: The baking tray is insulating rather than conducting heat. Move the tray to a lower oven rack, or preheat the tray before placing the empanadas on it.
- Filling tastes flat: Ground beef needs enough salt. Season the filling before it comes off the heat and taste it — it should taste slightly bold on its own, because the dough will mute it once baked.
Keeping and reheating
Baked empanadas keep in the fridge for up to four days in a sealed container. To reheat, use an oven or toaster oven at 350°F (175°C) for eight to ten minutes — this brings the crust back to life. The microwave works in a pinch but leaves the pastry soft. For freezing, baked empanadas freeze well for up to two months; freeze them on a tray first so they do not stick together, then transfer to a bag. Reheat straight from frozen at 375°F (190°C) for fifteen to eighteen minutes. Skip the egg wash before freezing — brush it on just before the final reheat instead, and you will get a better colour.
Authentic Argentinian Beef Empanadas
Ingredients
- 15 pieces empanada shells - I used “La Salteña”, find them at your local Latin grocery or make your own
4 teaspoon Canola oil
150 grams white onion
250 grams ground beef (minced beef)
½ medium red pepper (red capsicum)
100 grams green onions (scallions or green shallots)
2 medium tomato
1 cup passata or crushed tomatoes (tomato puree with seeds removed)
1 teaspoon paprika
1 teaspoon cumin
1 pinch salt
1 pinch ground black pepper
Instructions
- Before starting, I like to prepare everything I’m going to need. I chop the onion, red pepper, green onion and beef and separate the ingredients.
- In a large saucepan, heat the oil and cook the onion over high heat until it is transparent. You can season with salt and pepper right at this moment since the salt helps keep the onion from burning.
- Add the beef. It’s important to stir well so that the beef mixes well with the onion and doesn’t form lumps.
- Add the chopped tomato and tomato puree. This makes the beef juicier.
- Take the pan away from the heat and add the green onion—season with the cumin, paprika and salt and pepper to taste.
- Let the beef cool. You can leave it for an entire day in the refrigerator so that the flavors are well developed, and it is cold and easier to put into the empanada shells.
- Fill the empanada shells by putting beef in the middle then using water on the edges so that they seal well. From here, you can form the decorative edge.
- You can spread some whisked eggs on them to give them more color and make them shiny.
- Put the empanadas on a greased baking sheet and put them in the oven at 400ºF until your empanadas are crispy and golden.
Notes
Nutrition
Your questions, answered
Can I use store-bought empanada discs instead of making the dough?
Yes, and it saves significant time. Look for frozen empanada discs labeled for baking rather than frying — they are thicker and hold up better in the oven without going brittle.
Do I have to include the olives, raisins, and hard-boiled egg, or can I leave them out?
You can leave any or all of them out and still get a complete, well-flavoured empanada. They are traditional additions in several Argentine regions, but the base filling of beef, onion, pepper, tomato, and spices stands on its own without them.
How do I know when the beef filling has reached a safe internal temperature?
Ground beef needs to reach 160°F (71°C). Because the filling is fully cooked in the pan before it goes into the pastry, it will already be well past that point by the time you assemble — just make sure there is no pink remaining and the juices run clear when you cook it.
Can I assemble the empanadas ahead of time and bake them later?
Yes. Filled and sealed empanadas can sit in the fridge, covered, for up to 24 hours before baking. Apply the egg wash right before they go into the oven, not before refrigerating.
More mince recipes to try
- Golden Colombian Beef Empanadas
- Savory Beef Carrot Turnovers
- Savory Lebanese Lamb Pastries
- Spicy Beef Stuffed Peppers
