How to Make Classic Argentinian Beef Empanadas (Step-by-Step)

Few dishes capture the spirit of Argentina as perfectly as a beef empanada. Whether baked or fried, classic Argentinian beef empanadas offer a mouthwatering combination of savory meat, tender dough, and delicious spices. In homes, bakeries, and street stalls across the country, beef empanadas are a beloved symbol of warmth, celebration, and culinary craftsmanship.

In this guide, we’ll walk you through how to make Argentinian beef empanadas from scratch, covering everything from traditional dough recipes to classic fillings, folding techniques, and baking tips.

What Are Classic Argentinian Beef Empanadas?

Credits to Amigofoods

A Culinary Staple

Argentinian beef empanadas are savory turnovers filled with a seasoned ground beef mixture, often enhanced with:

• Onions
• Hard-boiled eggs
• Green olives
• Cumin, paprika, and sometimes chili flakes

Depending on the region, they may be baked or fried, and the dough varies slightly in richness and texture.

Essential Ingredients for Beef Empanadas

For the Dough:

• 3 ½ cups all-purpose flour
• ½ cup unsalted butter or lard (traditional)
• 1 tsp salt
• 1 cup warm water
• 1 beaten egg (for egg wash)

For the Filling:

Credits to Delish

• 1 lb ground beef (or finely chopped beef)
• 2 medium onions, finely diced
• 2 hard-boiled eggs, chopped
• ¼ cup green olives, sliced
• 1 tsp ground cumin
• 1 tsp sweet paprika
• ½ tsp chili flakes (optional)
• Salt and pepper to taste
• 1–2 tbsp beef stock or broth (optional for juicier filling)

Pro Tip: Some authentic recipes add gelatinized beef broth to create a filling that stays extra juicy inside the empanada shell.

Step-by-Step Instructions

Step 1: Make the Dough

Mixing

1. In a large bowl, mix flour and salt.
2. Cut butter (or lard) into small pieces and work into the flour until crumbly.

Adding Water

3. Gradually add warm water, mixing until a soft dough forms.

Resting

4. Knead lightly for a few minutes.
5. Cover and let rest for 30 minutes at room temperature.

Step 2: Prepare the Filling

Credits to Pre beef

Sautéing Beef

1. Heat a pan over medium heat.
2. Cook ground beef until browned, breaking apart clumps.

Adding Flavor

3. Add diced onions and cook until translucent.
4. Stir in cumin, paprika, chili flakes, salt, and pepper.

Cooling the Filling

5. Remove from heat and let cool to room temperature.
6. Stir in chopped eggs and olives once cooled.

Step 3: Assemble the Empanadas

Rolling Dough

1. Roll dough out thinly.
2. Cut into circles about 5–6 inches in diameter.

Filling and Folding

3. Place a heaping tablespoon of filling in the center of each circle.
4. Fold the dough over to create a half-moon.
5. Seal edges by pressing with a fork or using traditional repulgue (pleating).

Pro Tip: Keep edges free of filling to ensure a tight seal and prevent leaking during baking.

Step 4: Bake or Fry

Baking:

1. Preheat oven to 400°F (200°C).
2. Brush empanadas with beaten egg for a glossy golden finish.
3. Bake for 20–25 minutes until golden brown.

Frying (Optional):

1. Heat oil to 350°F (175°C).
2. Fry empanadas until golden (about 2–3 minutes per side).
3. Drain on paper towels.

Folding Styles for Beef Empanadas

Credits to Pinch me, I’m eating

The Repulgue (Traditional Pleated Seal)

• Pleating the dough edge is a badge of honor for many empanada makers.
• It ensures the juices stay sealed inside.
• Each region—and even each family—often has its own distinctive style!

Fork Crimping (Simple)

If the repulgue is too challenging, simply crimp the edges with a fork for a quick and effective seal.

Variations Across Argentina

Northern Provinces (Salta, Jujuy)

• Slightly spicy.
• Smaller size.
• Potato added to the beef mix.

Buenos Aires

• More onion-heavy.
• Mild flavors.
• Baked empanadas preferred.

Mendoza

• Slightly sweet filling.
• Raisins are sometimes added.

Pro Tips for Perfect Beef Empanadas

• Cool filling before assembling to prevent soggy dough.
• Seal carefully to avoid leaks.
• Brush with egg wash for golden, shiny pastry.
• Use good-quality beef for richer flavor.
• Do not overstuff! It causes bursting during baking.

Serving and Enjoying Empanadas

Traditional Pairings:
• Chimichurri sauce (herb and garlic sauce)
• Salsa criolla (onion, tomato, pepper salsa)
• Simple green salad

Drinks to Serve:
• Malbec wine (a perfect red pairing)
• Craft beer
• Freshly brewed mate (for the ultimate authentic touch)

FAQs About Argentinian Beef Empanadas

Can I Make Beef Empanadas Ahead of Time?

Yes! Assemble and freeze them before baking. Then bake directly from frozen (add 5–7 minutes extra bake time).

How Do I Reheat Empanadas?

Bake at 350°F until hot (around 10 minutes). Avoid microwaving—they’ll turn soggy.

What Other Fillings Can I Try?

• Chicken (pollo)
• Cheese and ham
• Spinach and ricotta (vegetarian)

Conclusion

Classic Argentinian beef empanadas are more than a dish—they are a bite-sized reflection of Argentina’s culture, history, and flavor traditions. Whether enjoyed at a family gathering, picked up from a bustling bakery, or prepared lovingly at home, beef empanadas deliver comfort, tradition, and culinary pride.

Now that you know how to make them from scratch, you’re ready to bring a piece of Argentina into your own kitchen!

Looking for more? Check out How to Make Milanesa: Argentina’s Beloved Breaded Cutlet next and keep exploring Argentina’s iconic flavors!

source https://sazonytumbao.com/how-to-make-argentinian-beef-empanadas/