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This recipe for beef empanadas Argentinas are going to give you a little taste of South America. Using homemade empanada dough and an easy ground beef filling, these appetizers are sure to become a family favorite!
Food and interactions with local people are the reasons we love to travel. During these challenging times, being stuck at home with our international trips cancelled for the rest of the year, we’ve relied on recipes from around the world to give us a taste of the world.
I’m a big fan of empanadas and there are so many ways to make them, that each recipe really injects the cultural flavor into it. These Argentines baked pies are no different. Comforting, flavorful with a tad of heat, these ground beef mini pies are a great appetizer for a weekend with family watching a movie or having a date night with a couple beers in the backyard.
You can serve it plain or whip up a chimichurri or chipotle sauce to accompany it.
How to Make Empanadas Argentinas
These homemade empanadas are super easy to make. The dough comes together in under 15 minutes and the ground beef filling is so simple even novice cooks can get it perfect. There is no special requirements or ingredients.
In fact, I bet that you probably already have 90% of the ingredients in your pantry, fridge or grocery list to make these empanadas Argentinas.
The one ingredient that you might not is green olives and unless you really dislike them, I would say this is one ingredient you should not leave off. It gives the recipe a saltiness and special flavor which is so unique of Argentine empanadas.
Another ingredient I like in this recipe are the hard boiled eggs. They are sometimes used just as extenders and fillers in a lot of recipes, but the eggs give also texture (whites) and creaminess (yolk) to the empanadas.
The amount of heat is personal. If you like it hot add more cayenne pepper, if you don’t, leave it out. I made it to be mild so that my toddler could enjoy these as well. He has a sensitive palate and really dislikes anything spicy.
Frequently Asked Questions About Empanadas
Where are empanadas from?
Empanadas are widely available throughout Latin America, but are thought to have originated in Spain. It makes sense right? The Spanish are masters of small plates (tapas) and snacks (pinchos).
Empanada fillings differ from country to country as the locals put different spins on this classic dish.
Argentine baked pies are found throughout the country and every family has a different filling recipe and sometimes different ingredients for making the dough.
Can you freeze empanadas?
Yes! Just place unbaked sealed empanadas Argentinas in a baking sheet lined with parchment paper. Place it in the freezer until frozen solid. Make sure the empanadas are not touching to avoid sticking. Once frozen, place empanadas in a freezer bag.
When you are ready to bake, simply place frozen empanadas directly in the oven.
Frozen empanadas will last up to 3 months in the freezer.
How to seal the dough?
You can use your fingers to seal the dough, use a pie press or a fork. If the dough is not sticking together, you can brush a little water or egg white on the edges and seal the dough that way.
Once the edges are sealed, fold the edges onto itself and pinch it so that a rope-like pattern forms.
How to you keep them crispy?
To keep the baked empanadas crispy, just make sure to cool them before refrigerating and reheat using the oven, not the microwave.
How far in advance can you make this recipe?
You can make the dough or the raw empanada Argentinas and freeze it. (see notes above)
Freshly made, dough and empanada filling will last 2-4 days in the fridge stored separately in an airtight container. Wrap the dough in plastic to prevent crusting.
Should I refrigerate baked pies?
Yes. If you have leftovers or if you are not ready to assemble or bake.
How long do they last in the fridge?
Baked empanadas Argentinas will last 4-5 days in the fridge in an airtight container. Unbaked, it can be frozen and will last up to 3 months. (see instructions above)
Homemade Beef Empanadas Argentinas
For empanada dough
- 1 batch of homemade empanada dough
Empanadas Argentinas Filling
- 1 lb ground beef (90% lean)
- 1 red bell pepper
- 1 cup yellow onion
- 1/2 cup green olives
- 2 boiled eggs
- 1 1/2 tsp oregano
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp cayenne pepper
- 1 tbsp olive oil
Homemade Empanadas Dough
- See the complete recipe here.
For the Beef Empanadas Argentinas Filling
- In a deep pan, on medium high heat, add olive oil and onions. Cook for 5 mins or until translucent.
- Add ground beef and cook throughly. Add the spices, salt and mix.
- Add the red pepper and olives and cook for 5-10 mins or until the red bell peppers are soft.
- Add the boiled eggs diced small and mix it in. Turn stove off and set it aside while you open and cut the dough.
Assembling the empanadas
- Once you have the dough rolled out and cut into 5 inch rounds, place one tablespoon of the filling in the middle and join the dough together with your fingers, making a half circle.
- With your index finger and thumb, pinch the edge and turn it towards the empanada, twisting the dough into a rope pattern. Continue until the end and press the remaining dough back into itself.
- Preheat oven to 400F.
- Place empanadas on a baking sheet lined with parchment paper. Egg wash the empanadas and bake for 20 mins at 400F.
If you liked this recipe for Empanadas Argentinas, you might also like these other easy appetizer recipes:
- Sausage and Bacon Empanadas
- Easy, Homemade Empanada Dough
- 5-Ingredient Chunky Guacamole
- The Best Tuna Salad
- Black Bean Dip
- Carne Asada Fries
If you liked this recipe, you might also like Beef Gyudon!
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