Classic Argentine Beef Empanadas

A close-up view of two rows of Argentine Beef Empanadas on a sheet of crinkled brown paper.

Classic Argentine Beef Empanadas

Course: Appetizer

Cuisine: Argentina

Prep Time: 15

Cook Time: 1

Chill time: 2

Total Time: 3 15

Servings:

Calories: 385kcal

Author: Kris Longwell

Experience the ultimate South American comfort food with these Classic Argentine Beef Empanadas. Featuring a tender, golden-brown lard crust and a savory filling of spiced beef, slow-cooked onions, and briny olives, these hearty hand pies are as authentic as they are delicious.

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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

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

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.

Nutrition