These Classic Argentine Beef Empanadas are the ultimate savory treat, featuring a juicy, spiced beef filling tucked inside a tender, flaky homemade lard crust. Traditionally known as Mendocinas, every bite is packed with rich flavor from slow-cooked onions, briny olives, and the perfect blend of warm spices. Master the signature braid and bring a true taste of Argentina right to your kitchen!
Jump to:
- 🫒 The Ingredients
- 📝 Ingredient Notes and Substitutions
- 🔥 Tips and Tricks for Perfect Empanada
- 👩🏼🍳 How to Make the Beef Empanada Filling
- 👨🍳 How to Make Empanada Dough
- 🧑🏾🍳 How to Make Argentine Empanadas
- 🍽️ How to Serve
- 🙋🏽♂️ Frequently Asked Questions
- 😋 More Savory Pastries
- Classic Argentine Beef Empanadas
🫒 The Ingredients
This recipe pairs savory staples with traditional fats and warm spices to create a rich, flavorful filling encased in a perfectly tender, golden-brown crust. Find ingredient notes (including substitutions and variations) below.
📝 Ingredient Notes and Substitutions
- Pork Lard: This is the traditional secret to a tender, “short” crust and a rich filling. If you can’t find high-quality lard, you can substitute it with an equal amount of softened unsalted butter or vegetable shortening.
- Ground Beef: We recommend using 80/20 lean beef to ensure the filling is juicy and flavorful. For a more rustic, traditional texture, you can also use very finely hand-chopped sirloin.
- Spanish Smoked Paprika (Pimentón): This is essential for the signature reddish color and deep, smoky undertone of the meat. If you only have regular paprika, add a tiny pinch of extra red pepper flakes to compensate for the depth.
- Scallions & Red Pepper Flakes: The scallions (green onions) should be stirred in at the very end to provide a burst of freshness, while the red pepper flakes add a subtle, warm heat that cuts through the richness of the beef.
- Hard-Boiled Eggs & Green Olives: These are the hallmarks of the Mendocina style. They provide a wonderful contrast in texture and a briny pop of flavor that makes these empanadas truly world-class.
- Egg Yolk: Adding a single yolk to the dough acts as an emulsifier, making the dough richer, more golden, and much easier to roll out without shrinking back.
Refer to the recipe card (with video) below for a full list of ingredients and measurements.
🔥 Tips and Tricks for Perfect Empanada
- Don’t Drain the Fat: It might be tempting to drain the grease after browning the beef, but resist the urge! That rendered fat, combined with the onions and spices, creates the signature “jugo” (juice) that makes a classic empanada moist and flavorful.
- The “Big Chill” is Key: Always refrigerate your filling until it is completely cold (ideally overnight) before assembling. This solidifies the juices, making it easy to scoop and ensuring the fat doesn’t leak out and ruin your dough seal while you’re braiding.
- Master the “Repulgue” (Braid): If you’re new to the traditional braid, don’t stress! The secret is to keep your edges clean and dry. If the dough feels too warm or stretchy, pop it back in the fridge for 10 minutes to firm up the lard; cold dough is much easier to fold.
- Avoid the “Blowout”: Before you finish the final tuck of your braid, gently press down on the filling to push out any trapped air. This prevents the empanadas from puffing up like balloons and bursting open in the hot oven.
- The Double Egg Wash: For that deep-golden glow, brush the empanadas with egg wash, let them sit for two minutes, and then hit them with a second coat right before they go into the oven.
👩🏼🍳 How to Make the Beef Empanada Filling
- Step 1: Sauté the onion in pork lard (or butter) for 8 to 10 minutes.
- Step 2: Add the ground beef and cook until no longer pink. Don’t drain the rendered grease.
- Step 3: Stir in the smoked paprika, cumin, and salt.
- Step 4: Transfer to a baking pan and chill for 1 to 2 hours.
Expert Tip: The Secret to a Juicy Empanada
Whatever you do, do not drain the rendered fat from your beef! In Argentina, this is the “secret sauce” that creates the signature juice (or jugo) inside the pastry. By chilling the filling completely, the fat solidifies, allowing you to scoop and seal the empanadas with ease without any messy leaks; then, once they hit the hot oven, that fat melts back down to create a rich, flavorful broth that makes every bite legendary.
👨🍳 How to Make Empanada Dough
- Step 1: Mix the flour with the salt, and then work the softened lard into the mixture with your hands. It should resemble wet sand.
- Step 2: Make a well in the center of the flour/lard mixture and pour in the egg yolk that has been combined with the warm water.
- Step 3: Massage the mixture, and then turn it out onto your surface and knead for 2 minutes.
- Step 4: Wrap in plastic wrap and refrigerate for 1 hour.
Expert Tip: No Lard? No Problem!
If you can’t find high-quality pork lard, the best substitute is an equal amount of softened unsalted butter. While lard provides that traditional, tender “short” crumble, butter will yield a slightly flakier, rich crust that is absolutely “Loon-approved.” Just make sure the butter is at room temperature so you can easily rub it into the flour to achieve that perfect “wet sand” texture before adding your liquids.
🧑🏾🍳 How to Make Argentine Empanadas
- Step 1: Cut the dough in half, roll it out to ⅛”, and then use a lid (or whatever you have on hand) to cut a 6″ circle. Repeat with the remaining dough.
- Step 2: Place 3 tablespoon of the chilled meat mixture in the center of the cut dough. Top with chopped olives and hard-boiled eggs.
- Step 3: Brush the edge of the dough with water, bring the sides over, and press them with your fingers to seal.
- Step 4: Use your fingers to twist and turn the edges, or use a fork to crimp. (See video for visual guidance.)
- Step 5: Brush the tops of the empanadas with an egg wash.
- Step 6: Bake until golden, about 12 to 15 minutes.
Expert Tip: Master the Repulgue (Braid)
To achieve that iconic rope-like braid, firmly press the edges of your half-moon to create a flat rim, ensuring the dough is clean and free of any filling. Starting at one corner, pinch a small piece of the dough and fold it over toward the center, repeating this “pinch-and-fold” rhythm all the way around the curve. This signature seal doesn’t just look professional—it creates a sturdy, leak-proof barrier that locks in all those delicious juices while the empanadas bake!
🍽️ How to Serve
- Let Them Rest: Allow the empanadas to rest for at least 5 to 10 minutes after taking them out of the oven. This allows the internal juices to settle so they don’t spray out on the first bite, and it gives the crust time to firm up.
- The Ultimate Pairing: Serve these with a side of Authentic Chimichurri Sauce. The bright acidity and fresh herbs of the sauce perfectly cut through the richness of the beef and lard crust.
- Add a Bright Side: Complement the savory flavors with a simple, crisp salad. A mix of arugula with a light lemon vinaigrette or a traditional Argentine tomato and onion salad (ensalada de tomate y cebolla) works beautifully.
- The Wine Choice: For a truly traditional experience, serve these with a glass of Argentine Malbec. The dark fruit notes and smooth tannins of the wine are the classic match for beef empanadas.
- Platter Style: Arrange the empanadas on a large wooden board or a rustic ceramic platter for a “family-style” presentation. They are the perfect finger food for parties, but three of these 6-inch beauties make for a very satisfying main course!
🙋🏽♂️ Frequently Asked Questions
Yes, you can prepare the filling and dough up to two days in advance and keep them chilled in the refrigerator. Once assembled, they can also be frozen raw on a baking sheet and then transferred to a bag to be baked straight from the freezer whenever you’re ready!
Keep any extras in an airtight container in the refrigerator for up to four days. To regain that signature crispy texture, reheat them in a 350°F oven or an air fryer for a few minutes rather than using the microwave.
You can certainly use pre-made “tapas” found in the freezer section of Latin markets if you are in a hurry. However, the homemade lard-based crust provides a superior flavor and a much more authentic texture that is well worth the extra effort.
😋 More Savory Pastries
Ready to make the best empanada this side of Buenos Aires? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Classic Argentine Beef Empanadas
Video
Ingredients
For the Beef Filling
- 2 tablespoon pork lard
- 2 large onions chopped, about 3 cups
- 1 lb ground beef 80% lean
- 2 tablespoon smoked paprika
- 1 tablespoon ground cumin
- ½ teaspoon red pepper flakes
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- ½ cup scallions thinly sliced
For the Crust
- 3 cups all-purpose flour
- 1 teaspoon Kosher salt
- ¾ cup pork lard 6 oz, or softened butter
- 1 egg yolk
- ¾ cup warm water
For the Empanadas
- 2 hard-boiled eggs chopped
- ½ cup green olives chopped
- 1 egg + 1 tablespoon water
- chimichurri sauce for serving
Instructions
Prepare the Meat Mixture
- Heat the lard in a large skillet over medium heat. Add the onions and cook until very soft, about 8 – 10 minutes.2 tablespoon pork lard, 2 large onions
- Add the ground beef and cook, stirring often, until no longer pink. Don't drain the rendered grease.1 lb ground beef
- Stir in the paprika, cumin, red pepper flakes, salt, and pepper. Turn off the heat, stir in the scallions, and then transfer the mixture to a baking pan and refrigerate for 1 to 2 hours (this is critical).2 tablespoon smoked paprika, 1 tablespoon ground cumin, ½ teaspoon red pepper flakes, 1 teaspoon Kosher salt, ½ teaspoon black pepper
Prepare the Dough
- In a large bowl, whisk the flour and salt together. Add the pork lard and use your hands to work it into the flour until it resembles wet sand.3 cups all-purpose flour, 1 teaspoon Kosher salt, ¾ cup pork lard
- In a small bowl, whisk the egg yolk with the warm water.1 egg yolk, ¾ cup warm water
- Form a well in the center of the flour/salt in the bowl. Pour about ¾ of the egg/water into the well. Use your hands, or a wooden spoon, to mix until a shaggy dough forms. Transfer the dough to a clean surface and knead for only two minutes. Wrap in plastic wrap and chill for at least 1 hour.
Make the Empanadas
- Preheat your oven to 400°F.
- Cut the dough in half. Place one half back into the refrigerator, covered in plastic. Roll the other half out to a 14-inch circle, about ⅛" thick.
- Use a 6 or 7-inch lid to cut a circle in the dough. Repeat 1 or 2 more times. Roll the extra dough and cut another circle, and repeat again. You should get 4 to 5 circles with each half of the dough. Separate them with parchment (or wax) paper and chill while you are forming the empanadas.
- Place 3 tablespoons of the chilled meat filling in the middle of the circle of dough. Top with a small mound of chopped eggs and olives. Brush water around the edges of the dough.2 hard-boiled eggs, ½ cup green olives
- Fold the dough over to create a half-moon. Press the edges firmly to seal. Use your thumb to "fold and tuck" the edge into a decorative braid, or crimp tightly with a fork. See video for visual references.
- Place the empanadas on a baking sheet lined with a silicone mat or parchment paper. Brush the tops of the empanadas with the egg wash. Bake until golden, about 25 to 30 minutes. Let rest for 5 minutes before serving.1 egg
Notes
- The Lard Secret: For the most authentic flavor and a perfectly tender, “short” crust, high-quality pork lard is essential. If you cannot find lard, you can substitute an equal amount of softened unsalted butter; this will result in a flakier, buttery crust that is still absolutely delicious.
- Plan Ahead: The beef filling (the recado) is actually better when made a day in advance! This gives the spices time to meld and ensures the mixture is completely chilled, which is the key to a mess-free assembly.
- Dough Handling: When kneading the dough, stop as soon as it becomes smooth (about 2–3 minutes). You want to avoid overworking the gluten, which can make the crust tough rather than tender and pastry-like.
- The “Clean Edge” Rule: When filling your empanadas, be careful not to let any of the meat or juices touch the outer edge of the dough disc. Any grease on the edge will act as a lubricant and prevent your repulgue braid from sealing properly.
- Freezing for Later: These empanadas freeze beautifully! Simply assemble them (don’t egg wash yet), place them on a baking sheet in the freezer until solid, and then transfer to a freezer bag. Bake them straight from the freezer at 400°F, adding an extra 5–8 minutes to the baking time.
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