My old head chef used to say — if the aroma doesn’t hit the hallway, start over. Argentine Empanadas announce themselves. From the moment the filling starts cooking with cumin, sweet onion, and olives, there’s no keeping the secret. These are half-moon pastries of golden, flaky dough wrapped around a savory beef filling that manages to be simultaneously simple and complex — a dish with centuries of technique behind every fold and crimp.
The empanada is Argentina’s most beloved hand food — sold at corner bakeries, made for family gatherings, baked in batches of dozens for every celebration. The filling (known as the picadillo) is the art: ground beef or diced beef with onion, egg, olives, and spices, cooked until the filling is dry enough to hold inside the pastry without making it soggy. The pastry is either made from scratch or assembled from pre-made discs (tapa para empanada) available at Latin grocery stores.
This recipe uses a simple shortcut pastry and a properly made filling. The folding and crimping is the technique to learn — I’ll walk through it clearly. A well-sealed empanada holds together through baking without leaking filling. An improperly sealed one is delicious on the outside and chaotic on the inside.
Why These Argentine Empanadas Work
- Dry filling before filling: The beef filling must be cooked until completely dry before it goes into the pastry. Wet filling creates steam during baking, which makes the pastry soggy from the inside.
- Hard-boiled egg in the filling: Classic Argentine empanada filling includes chopped hard-boiled egg, which adds richness and textural contrast that softens the overall filling without adding moisture.
- Green olives: Pimiento-stuffed green olives are traditional in Argentine beef empanadas. They add a briny, slightly fruity note that cuts through the richness of the beef.
- Proper sealing: The repulgue — the decorative crimped edge — seals the empanada against leaking. Press and fold firmly to create a genuine mechanical seal, not just a visual one.
Ingredients
For the Filling (Picadillo)
- 1 lb ground beef (80/20 fat ratio preferred)
- 1 large onion, finely diced
- 1 red bell pepper, finely diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp sweet paprika
- ½ tsp smoked paprika
- ½ tsp dried oregano
- Pinch of cayenne pepper
- Salt and black pepper to taste
- 2 hard-boiled eggs, chopped
- ½ cup green pimiento-stuffed olives, sliced
- 2 green onions, sliced
For the Pastry
- 12 empanada discs (from a Latin grocery store — tapa para empanadas, thawed)
- OR: 3 cups all-purpose flour, ¾ cup cold butter, 1 tsp salt, ½ cup cold water for homemade pastry
- 1 egg beaten with 1 tbsp water (egg wash)
Instructions
Step 1: Make the Filling
Cook ground beef in a large skillet over high heat, breaking it up, until completely browned. Drain all excess fat from the pan — this is how you start controlling moisture. Add onion and bell pepper. Cook on medium heat for 8–10 minutes until completely soft. Add garlic, cumin, both paprikas, oregano, cayenne, salt, and pepper. Stir and cook 1 minute. The mixture should be nearly dry with just a small amount of fat remaining. Remove from heat. Let cool completely before adding egg and olives. Fold in chopped hard-boiled egg, sliced olives, and green onions. Taste and adjust seasoning. The filling should be boldly seasoned — it will be encased in bland pastry, so it needs to compensate.
Step 2: Prep the Pastry
If using store-bought discs: thaw according to package directions. Keep covered with a damp towel to prevent drying. If making homemade: combine flour and salt, cut in cold butter until pea-sized pieces form, add cold water gradually and knead briefly until dough comes together. Rest 30 minutes in the fridge. Roll out on a floured surface and cut 4–5 inch circles.
Step 3: Fill and Seal
Place 2 heaping tablespoons of filling in the center of each disc — don’t overfill or the empanada won’t seal. Fold the disc in half over the filling to form a half-moon shape. Press the edges firmly together to seal. Crimp the edge using one of two methods: Press with the back of a fork for a simple, sturdy seal. Or fold and twist the edge in overlapping pleats (the traditional repulgue) for a decorative finish. Either way, press firmly — this seal must hold through baking.
Step 4: Bake
Preheat oven to 400°F. Line a baking sheet with parchment. Place sealed empanadas on the parchment. Brush the top of each with egg wash — this produces the golden, shiny finish. Bake for 20–22 minutes until deeply golden. Rotate the pan halfway through for even browning. Let rest 5 minutes before serving — the filling is molten right from the oven.
Tips & Common Mistakes
- Cool the filling completely: Warm filling generates steam inside the sealed empanada, which makes the pastry soggy and causes it to leak or burst. Cool filling completely before assembling.
- Don’t overfill: The temptation is to pack in as much filling as possible. Too much filling prevents proper sealing and causes blowouts during baking. Two heaping tablespoons is the right amount.
- Seal firmly: A crimped edge that is only decorative will open during baking and the filling will spill out. Press hard on the edges and double-check the seal by squeezing the entire perimeter before baking.
- Parchment is essential: Empanadas leak slightly during baking even when well-sealed. Parchment prevents sticking and makes cleanup easy.
Variations
- Chicken empanadas: Replace beef with shredded chicken (rotisserie works perfectly). Use the same spice blend. Add a little chicken broth to keep the filling moist.
- Spinach and cheese empanadas: Combine sautéed spinach, ricotta, and feta for a vegetarian version. The filling must be squeezed completely dry before use — wet spinach filling is the nemesis of good empanada pastry.
- Fried empanadas: Fry assembled empanadas in 350°F neutral oil for 3–4 minutes per side until golden and puffed. The fried version has a different, richer pastry texture.
- Chimichurri dipping sauce: Serve with chimichurri sauce for dipping. The green, herby, acidic sauce is the traditional accompaniment to Argentine empanadas and elevates the whole plate.
For more Latin American classics: Brazilian feijoada, Peruvian ceviche, Colombian arepas, Cuban black beans and rice, and our baked chicken tenders for another great hand food.
Storage & Reheating
- Baked empanadas: Keep in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in a 350°F oven for 8–10 minutes. Restores the crust. Avoid microwaving — it makes the pastry soft and chewy.
- Freezing assembled (unbaked): Place on a sheet pan and freeze until solid, then transfer to a freezer bag. Bake from frozen at 400°F for 28–30 minutes. The best make-ahead approach.
- Freezing baked: Also works but the texture of the pastry after thawing is slightly different. Unbaked-from-frozen is the preferred method for best results.
Frequently Asked Questions
Where do I find empanada discs?
Latin grocery stores carry them in the freezer section — look for “tapas para empanadas” or “discos para empanadas.” Goya brand is widely available at many regular supermarkets. They come in packages of 10–12 and thaw quickly at room temperature.
Can I make the filling the day before?
Yes — and it’s actually recommended. A day-old filling is drier (any remaining moisture has been absorbed) and the flavors are more developed. Make the filling the night before, refrigerate, and assemble empanadas the next day.
Why do my empanadas burst open in the oven?
Either the filling was too wet (generating steam that blows through the seal), the filling was too hot when sealed (same steam problem), or the edges weren’t pressed firmly enough. Address all three: cool the filling completely, drain off any liquid, and seal with deliberate pressure around the entire perimeter.
How many empanadas per person?
As a main course: 2–3 empanadas per person. As an appetizer or snack: 1–2. The filling is rich and substantial — they’re more filling than they look. A batch of 12 feeds 4–6 people for a main course.
