Beef Empanadas (Argentina)

Beef Empanadas (Argentina)

These Beef Empanadas recipe are so easy, anyone can make them! The filling is made with ground beef, onion, spices, and green olives and baked in flaky empanada dough until golden brown.

4.86 from 14 votes

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Course: Best Tapas and Appetizers

Cuisine: Argentina

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Author: Jennifer Stewart

Equipment

Ingredients

2 tablespoons olive oil
1 large onion chopped, ~ 2 cups
2 cloves garlic minced
2 teaspoons cumin
1 tablespoon sweet paprika
2 teaspoons oregano
1 pound ground beef I used 93/7
1/2 cup green olives sliced
1/2 cup flat leaf parsley chopped
1 tablespoon fresh cilantro chopped
2 green onions green tops sliced
20 Goya empanada discs
1/2 cup chimichurri sauce for dipping optional

Instructions

Preheat oven to 375F. Line 2 baking sheets with parchment paper
In a large skillet over medium heat add the olive oil, onion, and garlic. Cook until the onion is soft and the garlic is fragrant.
Add the ground beef and spices. Cook until the beef is no longer pink.
Remove from heat and add the herbs and olives. Season with salt and pepper if desired.
Place 2 tablespoons filling in the center of each disc of pastry dough.
Fold over, squeezing out any air, and crimp the outer edge closed.
Repeat with remaining filling.
Place the filled discs on the parchment lined baking sheet.
Brush with egg wash (1 egg + 2 tablespoons water mixed) and bake for 20-25 minutes or until golden brown.
Remove and let cool slightly. Serve and enjoy!

Notes

Use homemade or store-bought empanada dough.
I prefer a leaner meat but use your favorite blend. Or substitute ground chicken, ground turkey, or ground pork.
Remove the meat mixture from the pan before adding the olives and fresh herbs to avoid over cooking them.
Defrost the empanada dough according to package instructions. I like to take mine out of the freezer the night before.
Keep the plastic wrapper on each disc while filling, it makes it easier to hold them.
Roll the edges over or crimp with a fork to seal the beef empanadas. I like to crimp twice to make sure they don’t leak.
Use an egg wash to help achieve that golden brown pastry. A simple mixture of 1 beaten egg and 2 tablespoons water.

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