Argentinian Empanadas
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Baked Argentinian empanadas are savory and delicious! These little meat pies are perfect for large family get-togethers and festive parties. Both the empanada dough and filling are quick and easy to make. Assemble these beef empanadas in no time flat! For an authentic taste and presentation, serve Argentinian empanadas with homemade chimichurri!
WHAT IS AN EMPANADA?
Empanadas are Latin American hand pies or turnovers that originated in Spain. They’re made with a disk of pastry dough with a savory or sweet filling.
Common types of empanadas are beef, chorizo, chicken, cheese, and veggie. Dessert empanada filling contains fruit like apples, berries, pumpkin or pineapple. Once filling is added, the dough is folded into a crescent shape or square, and the edges are crimped. The empanadas are baked or fried.
Each empanada recipe has a regional spin. For example, similar to Argentinian empanadas, Chilean empanadas have a few variations. They typically contain a highly-spiced mixture of ground beef and yellow onions in a 50/50 ratio. During the assembly process, there’s the addition of chopped hard-boiled eggs, raisins, and black olives.
WHAT TO SERVE WITH BAKED EMPANADAS: Pair this recipe with a fresh CUCUMBER SALAD or ROASTED TOMATOES with herbs. Enjoy PINEAPPLE SHRIMP SKEWERS!
FILLING FOR ARGENTINIAN EMPANADAS
These are the ingredients you’ll need to make a savory filling for beef empanadas.
- Extra-lean ground beef
- Olive oil
- Yellow or white onions
- Red and orange bell peppers
- Chicken broth
- Sea salt, to taste
- Black pepper, to taste
- Paprika
- Dried oregano
- Cumin
- Chili powder
- Garlic powder
- Red pepper flakes
- Granulated sugar
- Manzanillo olives
- Fresh parsley
- Large eggs (for brushing/glazing)
EMPANADA DOUGH INGREDIENTS
These are the ingredients for the best empanada dough! I’m always being asked for this recipe.
My husband is from Chile, with an Argentinian godmother. After visiting the area and enjoying a variety of South American empanadas, I can say with confidence: the taste and texture of this empanada dough is authentic to the region. I use this recipe for both Chilean and Argentinian baked empanadas.
- All-purpose flour
- Sea salt
- Butter
- Vegetable shortening
- Large egg
- White vinegar
- Ice-cold water
EMPANADA RECIPE
Recipe prep: Dice the onions and bell peppers with a sharp knife. Or speed things up with a food processor!
BEEF EMPANADAS
To make Argentinian empanadas with a delicious beef filling, follow these easy steps:
- STEP 1: Add olive oil to a saute pan. Over medium/high heat, saute the onions and bell peppers until fragrant. Remove from heat.
- STEP 2: In a large heavy pan, brown the meat over medium/high heat until there’s no more pink. As the meat is cooking, break it up into small pieces with a wooden spoon or spatula. Drain off all the fat. Reduce the heat to low/simmer.
- STEP 3: Add the sauteed veggies, chicken broth, 1-1/2 tablespoons olive oil, granulated sugar, and all spices to the meat. Stir until everything is fully mixed. Allow the mixture to simmer for about 15 minutes, or until most of the liquid has been reduced/evaporated. Adjust the spices to taste.
- STEP 4: Transfer mixture to a bowl. Refrigerate 4 hours, or overnight. The flavors will have time to meld together and become more delicious. IMPORTANT: We also want the juices in the filling to become cold and solid. The mixture will be much easier to work with!
HOW TO MAKE EMPANADA DOUGH
This empanada dough recipe is for baked empanadas. For fried hand pies, the dough is lighter and flakier. Using a food processor, it’s quick and easy to make empanada dough from scratch!
- STEP 1: In a food processor, briefly mix flour and salt.
- STEP 2: Chop cold butter and shortening into tiny pieces. Add them to the bowl.
- STEP 3: Pulse until mixture is fine and crumbly.
- STEP 4: Add egg, vinegar, and ice-cold water. Pulse until a smooth dough forms AND it pulls away from the sides of the bowl.
HOW TO MAKE EMPANADAS
- STEP 1: Remove empanada dough from the food processor.
- STEP 2: Shape dough into a ball. If time allows, wrap in plastic and refrigerate 1 hour.
- STEP 3: Divide dough into 12 balls.
- STEP 4: Place a ball of dough in the middle of a tortilla press between two pieces of plastic (a large zip-top bag cut in half). Press the dough into a 7-inch circle.
EXPERT TIPS
- NO FOOD PROCESSOR? NO PROBLEM! You can easily assemble the dough by hand inside a large mixing bowl. But instead of chopping a stick of cold butter into small pieces, stick the butter into the freezer for one hour. Grate frozen butter with a cheese grater. This technique will help you cut the butter into the flour more easily and efficiently!
- NO TORTILLA PRESS? NO PROBLEM! Use a rolling pin to form each ball of dough into a 7-inch circle (1/16-inch thick). When rolling out dough, always use a heavy board that stays in place. Or place a dry kitchen towel beneath a thin cutting board to keep it from sliding around on the countertop.
- MORE EMPANADA FILLING IDEAS: Try adding peeled and diced potatoes or kernels of corn to the meat mixture. During the assembly process, try adding pieces of hard-boiled eggs!
- CRAVE A RICHER MORE SAVORY FILLING? Melt 2 tablespoons of salted butter and add it to the meat mixture before refrigerating.
- WINE PAIRING FOR BEEF EMPANADAS: A high-quality bottle of red wine like an Argentinian Malbec or Chilean Cabernet Sauvignon.
HOW TO ASSEMBLE EMPANADAS
Preheat oven to 375°F. Line two baking trays with parchment paper or silicone baking mats. Prep and assemble the Argentinian empanadas:
- STEP 1: Slice green olives in half. Chop the leaves of parsley (no stems). Remove the meat filling from the fridge. Place the first round disk of dough on the cutting board.
- STEP 2: Place two tablespoons of meat mixture in the center of the dough. Add four olive halves, and a sprinkling of parsley.
- STEP 3: Lift opposite sides of the dough straight up like a taco. With your fingertips, close the empanada by pressing the edges together.
- STEP 4: Secure the edges of the dough using your pointer finger: working from right to left, gently overlap the edges of the dough.
BAKED EMPANADAS
Crimp the edges of the dough with the tines of a fork. Use a sharp knife to slice small air vents in a criss-cross pattern on the top of the dough.
In a small bowl, whisk eggs. Pull out a pastry brush.
Place empanadas on lined baking trays, leaving room between each. Brush the tops with whisked egg.
Bake for 20 minutes, or until dough is cooked through and beautifully golden.
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Argentinian Empanadas
- Total Time: 1 Hour 20 Minutes
- Yield: 24 Empanadas 1x
Description
Beautiful baked Argentinian empanadas are a traditional Latin American favorite! For an authentic flavor, serve these meat hand pies warm with homemade chimichurri sauce.
Ingredients
EMPANADA DOUGH – DOUBLE THIS RECIPE!
- 4 cups all-purpose flour
- 1/2 teaspoon sea salt
- 8 tablespoons butter (1 stick), chilled & chopped into small pieces
- 8 tablespoons vegetable shortening, chilled & chopped into small pieces
- 1 large egg
- 1 tablespoon white vinegar
- 1/2 cup ice-cold water
EMPANADA FILLING
- 1 pound extra-lean ground beef
- 3 tablespoons olive oil, divided
- 1–1/2 small onions (yellow or white), diced
- 1 small red bell pepper (or 50/50 red & orange), diced
- 1/3 cup chicken broth, warm
- Sea salt, to taste
- 1/4 teaspoon black pepper
- 2–1/4 teaspoons paprika
- 1 teaspoon granulated sugar
- 1–1/2 teaspoons dried oregano
- 1–1/2 teaspoons cumin
- 3/4 teaspoon garlic powder
- 1/4 –1/2 teaspoon chili powder, to taste
- 1/2 teaspoon red pepper flakes
- 48 Manzanillo olives, halved
- 3/4 cup fresh parsley leaves (no stems), chopped
- 2 large eggs, whisked (for brushing/glazing)
CHIMICHURRI – OPTIONAL CONDIMENT
- 1/3 cup dried parsley leaves
- 1/4 cup dried oregano
- 4 teaspoons garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- Salt and pepper, to taste
- 1/4 cup red wine vinegar
- 1/2 cup warm water
- 3 tablespoons olive oil (or more if needed)
Instructions
EMPANADA DOUGH
- In a food processor, briefly mix flour and salt. Add butter and shortening. Pulse until the mixture is fine and crumbly. Add egg, vinegar, and ice-cold water. Pulse until the dough is smooth and pulls away from the sides of the bowl.
- Remove dough from food processor. Shape it into a ball. If time allows, wrap it in plastic and refrigerate for 1 hour.
- Divide dough into 12 balls. With a rolling pin, roll out each ball into a 7-inch circle. If you have a tortilla press, things will move along swiftly!
EMPANADA FILLING
- Add 1-1/2 teaspoons olive oil to a saute pan. Over medium/high heat, saute onion and bell pepper until fragrant. Remove from heat.
- In a large heavy pan, brown meat over medium/high heat until there’s no more pink. As meat is cooking, break it up into small pieces with a wooden spoon or spatula. Drain off all fat. Reduce the heat to low/simmer.
- Add the sauteed veggies, chicken broth, 1-1/2 tablespoons olive oil, granulated sugar, and all spices to the meat. Stir until everything is fully mixed. Allow the mixture to simmer for about 15 minutes, or until most of the liquid has been reduced/evaporated. If the meat needs a bit more moisture, add a drizzling of olive oil and/or a bit more chicken broth. Adjust spices to taste.
- Transfer the mixture to a bowl. Refrigerate for 4 hours, or overnight. This gives the flavors enough time to meld together and become more delicious. IMPORTANT: We also want the juices in the filling to become cold and solid. It makes the mixture much easier to work with!
HOW TO ASSEMBLE BEEF EMPANADAS
PREP WORK: Preheat oven to 375°F. Line two baking trays with parchment paper or silicone baking mats.
- Place the first round disk of dough on the cutting board. Place two tablespoons of meat mixture in the center of the dough. Add four olive halves, and a sprinkling of parsley.
- Lift two opposite sides of the dough straight up like a taco. With your fingertips, close the empanada by pressing the edges together. Secure the edges of the dough using your pointer finger: working from right to left, gently overlap the edges of the dough. Crimp the edges with the tines of a fork.
- As you work, transfer empanadas to a lined baking tray. Brush the tops with whisked egg.
- Bake for 20 minutes, or until dough is cooked through and beautifully golden. Serve warm.
CHIMICHURRI – OPTIONAL CONDIMENT
- Add all ingredients to a small bowl. Mix well. Allow mixture to rest for 30 minutes. The dried herbs will have time to rehydrate, and the flavors will have a chance to meld together.
- Store unused chimichurri in a sealed container. Refrigerate for up to 2 weeks.
Notes
EXPERT TIPS
- NO FOOD PROCESSOR? NO PROBLEM! You can easily assemble the dough by hand inside a large mixing bowl. But instead of chopping a stick of cold butter into small pieces, stick the butter into the freezer for one hour. Grate frozen butter with a cheese grater. This technique will help you cut the butter into the flour more easily and efficiently!
- MORE EMPANADA FILLING IDEAS: Try adding peeled and diced potatoes or kernels of corn to the meat mixture. During the assembly process, try adding pieces of hard-boiled eggs!
- CRAVE A RICHER MORE SAVORY FILLING? Melt 2 tablespoons of salted butter and add it to the meat mixture before refrigerating.
- WINE PAIRING FOR BEEF EMPANADAS: A high-quality bottle of red wine like an Argentinian Malbec or Chilean Cabernet Sauvignon.
- Prep Time: 1 Hour
- Cook Time: 20 Minutes
- Category: Dinner, Appetizers
- Method: Oven
- Cuisine: Argentinian, Latin America
ARGENTINIAN EMPANADAS > JOIN THE CONVERSATION
Have you made or enjoyed empanadas before? What are your favorite types of fillings? Share your thoughts on this recipe in the comments below!
I’ve had empanadas in the past, but they were deep fried in hot oil. But baking is such a healthier method. I just made this recipe and these empanadas are incredible. Everyone loved them. Next time I’ll be making several batches at time and freezing them for later, for lunch and dinner.
I love empanadas! I had never tried making them before now, and this easy recipe was great. Thank you for breaking down the process so well. I will be making these again and again.
I love empanadas, but I’d never made my own before. Following your recipe the process was easy, and they are beyond delicious! My only regret – I wish I would have made a double batch.
These look delicious and I bet my kids would actually enjoy these too. My son has been a picky eater lately.
These look delicious. Chimichurri is my secret weapon for turning an average dish into something really memorable. It’s great on grilled fish, veggies, potatoes, meat.
These look delicious! I haven’t had empanadas, but I’m sure I would like them.
Yum! I love empanada and we also have a Filipino version of it. I have never tried preparing it, though. I’d like to try yours.
These look so yummy! I’d love to give this recipe a try, saving it for future reference.
Made this for the family and it was a hit!
These were seriously delicious. I love experiencing the foods of other cultures. So glad I tried this recipe.
Wow! This is the best empanada recipe I have ever tried. It really walked me through the process step by step. Love these! Will definitely make again. Thank you so much for the recipe.
Oh yum! This is one of those recipes I’ve always wanted to make, but never have. Your step by step pictures have encouraged me to try! Empanadas, here I come!
I love that you have photos for each step of your recipe. They made these tasty hand pies look like something I could actually make in my own kitchen. My kids helped out with filling and folding, and we all enjoyed them for dinner. So darn good.
I need to explore Argentinian cuisine a bit more – there are so many amazing dishes like these empanadas to try!
The flavors in the Argentinian filling sound amazing. I’d love to make some and perhaps try some other variations too!
I have never made empanada before but with your easy step by step and photos, I think I can do it!! They look fabulous and I know they will be gobbled up when I make them!
These look so amazing. I’ve always loved empanadas. I can’t wait to make them!
I am so glad you gave directions for a house without a food processor. They look so good when they are finished and you can have them as a main course or appetizer.
These empanada’s are easy to make, and delicious to eat!
These empanadas are so delicious! I made them for a get together we had and they were gone in minutes! Everyone loved them!
We love empanadas too. I’ve never tried to make them at home though. They look easy enough to do. I need to try your recipe.
These Argentinian empanadas looks amazing. Love the recipe and the pics !!!
Argentinians are the masters of empanadas! Love that these are baked not fried and the filling sounds PERFECT!
We love empanadas! I didn’t think of flattening the dough with a tortilla press! that is such a great idea, it might take less time making it with that.
These Empanadas look so amazing! I’m loving the ground beef and seasonings inside. Looks so flavorful! I need to make these!