Argentinian-Style Beef Empanadas

Beef Empanadas are small parcels filled with minced meat and spices typical of South America, especially Argentina, and the Philippines. Wrapped in a crescent shape and then fried in boiling oil, they are traditionally served during jaranas criollas, or Creole parties, or enjoyed as a classic street food. The crust of the empanadas, crispy and thin, is a sort of shortcrust pastry made with flour, water and extra virgin olive oil, sometimes replaced with lard.

After rolling out the dough, you make disks that are stuffed and closed in a half-moon shape. Like all traditional dishes, there are different versions that vary from area to area: minced meat, green olives, peppers, spices and hard-boiled egg like the recipe we are offering you today, but you can also add raisins, for a sweet and sour note, or potatoes that are cooked in small pieces together with the minced meat. They can also be vegetarian or stuffed with fish.

To obtain the typical pleated edge of empanadas, called repulgue, simply fold the dough over itself with your fingers or the tip of a knife to form a sort of cord. Empanadas are fried in abundant seed oil or, for a lighter variant, they can be baked after brushing them with egg yolk.

Fragrant and irresistible, they are perfect to offer as an appetizer at a buffet, a dinner with friends or a birthday party.

What Are Beef Empanadas?

Beef empanadas have a rich history that spans across several cultures, particularly in Latin America and Spain. The word "empanada" comes from the Spanish verb "empanar," meaning "to coat with bread." These savory pastries are believed to have originated in Spain, where they were first made as a portable meal for workers and travelers. Over time, the dish spread to Latin America, where different regions adapted the recipe according to local ingredients. In countries like Argentina, Chile, and Mexico, beef is a popular filling for empanadas, often seasoned with onions, olives, raisins, and hard-boiled eggs. The combination of tender beef and flavorful spices has made beef empanadas a beloved snack and meal across Latin America, often served as appetizers or during festive occasions.

Are Empanadas Mexican or Argentinian?

Empanadas have roots in both Mexican and Argentine cuisines, but they are particularly iconic in Argentina. The dish originated in Spain, where it spread across various regions, including Latin America. In Mexico, empanadas are commonly filled with a variety of ingredients, such as cheese, beans, or sweet fillings, and are often smaller and fried. In Argentina, however, empanadas have become a cultural staple, especially with savory fillings like beef, chicken, and ham and cheese. Argentine empanadas are typically baked and come with distinctive regional variations in seasoning and preparation styles, making them a prominent part of the nation's culinary identity.

How Many Empanada Types Are There in Argentina?

• Beef (Empanada de Carne): The classic filling, often made with minced beef, onions, olives, hard-boiled eggs, and spices. It's especially popular in Buenos Aires and across the country.
• Chicken (Empanada de Pollo): Made with shredded chicken, usually combined with onions, peppers, and sometimes olives or hard-boiled eggs.
• Ham and Cheese (Empanada de Jamón y Queso): A simple filling of ham and cheese, commonly enjoyed as a snack or appetizer.
• Corn (Empanada de Humita): Popular in the northwestern regions of Argentina, these empanadas are filled with a mixture of fresh corn, cheese, and spices.
• Spinach and Cheese (Empanada de Espinaca y Queso): A vegetarian option made with spinach and cheese, often paired with a few spices.
• Tuna (Empanada de Atún): Filled with tuna, onions, and sometimes hard-boiled eggs, this variety is popular in coastal areas.
• Caprese (Empanada Capresse): Made with fresh tomatoes, mozzarella, and basil, inspired by the classic Italian Caprese salad.
• Beef and Sweet Potato (Empanada de Carne y Batata): A regional specialty where beef is combined with sweet potato, offering a savory-sweet flavor combination.

Pro Tips for The Best Beef Empanadas

1. For the filling, use fresh, lean ground beef. High-quality meat will ensure a rich, flavorful filling. You can also mix in a bit of pork for extra juiciness and flavor, which is a common practice in some regions of Argentina.
2. Be sure to cook the beef mixture thoroughly, and let it cool before filling the dough. This helps prevent the dough from becoming soggy. Add ingredients like onions, garlic, olives, and spices, and cook until everything is tender and well-combined. Don't overload the filling to ensure it doesn't leak when baking or frying.
3. The key to flavorful empanadas is the seasoning. Use a combination of traditional spices such as cumin, paprika, and oregano. Taste the filling before assembling to make sure it has a balanced flavor.
4. The dough is just as important as the filling. You can either buy pre-made empanada dough or make your own. Make sure the dough is rolled thin enough for a crispy texture but thick enough to hold the filling.
5. To prevent the filling from spilling out during cooking, make sure to properly seal the empanadas. Use your fingers or a fork to press down the edges, creating a firm seal. You can also try different folding techniques to achieve the traditional "rope" look.
6. If you’re making them in advance, chill the empanadas in the fridge for about 30 minutes before baking or frying. This helps them hold their shape better during cooking.

Argentinian Vs. Chilean Empanadas Differences

Argentine empanadas often feature a variety of savory fillings like beef, chicken, or ham and cheese, with beef being the most iconic. They typically include ingredients like olives, hard-boiled eggs, and spices such as cumin and paprika. The dough is generally thicker, and empanadas are usually baked.

In contrast, Chilean empanadas often include fillings like ground beef, onions, olives, and hard-boiled eggs, but they sometimes incorporate more unique ingredients like raisins or pino (a mixture of beef, onions, and spices). Chileans also make "empanadas de mariscos" (seafood empanadas) more frequently. The dough for Chilean empanadas is generally a bit softer, and they are traditionally baked or sometimes fried.

Can I Bake Empanadas, Instead?

Yes, empanadas can absolutely be baked instead of fried, and this is a common method of preparation, especially for those looking for a lighter version. Baking empanadas results in a golden, crispy crust without the need for oil, making it a healthier option. To bake them, simply preheat your oven to around 375°F (190°C), place the empanadas on a baking sheet lined with parchment paper, and brush the tops with an egg wash for a golden finish. Bake for about 20-25 minutes or until the crust is golden and crisp.

When Should You Eat Beef Empanadas?

Beef empanadas can be enjoyed at any time of the day. They make a great snack or appetizer, especially when served with a dipping sauce like chimichurri. As a main course, they’re perfect for lunch or dinner, paired with a side salad or vegetables. Empanadas are also popular for parties and gatherings, offering a shareable, flavorful option.

How Can I Serve Beef Empanadas?

For an authentic Argentine touch, serve your empanadas with chimichurri sauce on the side. The tangy, herby sauce adds a burst of flavor that complements the richness of the beef filling.

Can I Use Different Fillings for Empanadas?

Yes, you can use a variety of fillings for empanadas. While traditional fillings include beef, chicken, and ham and cheese, you can get creative with ingredients like vegetables, seafood, or even sweet fillings like fruit and chocolate. Some popular variations include spinach and cheese, tuna, or even sweet potato.

Can I Make Beef Empanadas Ahead of Time?

Yes, empanadas can be made ahead of time. You can prepare the filling and assemble the empanadas, then store them in the fridge for up to a day before baking or frying.

Do They Freeze Well?

Yes, beef empanadas can be frozen before cooking. To do so, assemble the empanadas with your beef filling and seal them well. Place them on a baking sheet in a single layer and freeze until firm, about 1-2 hours. They'll last for about 2-3 months. Once frozen, transfer them to a freezer-safe bag or container. When you're ready to cook, you can bake or fry them directly from frozen, adjusting the cooking time slightly.

How to Store Beef Empanadas

To store leftover beef empanadas, allow them to cool to room temperature, then place them in an airtight container. They can be kept in the refrigerator for up to 2-3 days.

To reheat, you can bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes to restore their crispiness.

How to Make Beef Empanadas

Boil the egg.

Pour half the water into the bowl with the flour.

Add the extra virgin olive oil and a pinch of salt.

Mix and pour the remaining water.

Transfer the dough onto a pastry board and work it with your hands until you obtain a firm and elastic dough.

Form a ball and wrap it in cling film. Let it rest for 30 minutes in a cool place.

Take care of preparing the filling for the empanadas. Finely chop the white onion and shallot.

After cutting the top with the stalk and washing the pepper, cut it first into strips and then into very small pieces.

Pour the extra virgin olive oil into a pan and add the chopped onion and shallot. Wilt the vegetables.

Add the minced meat and mix. Let it cook on low heat until the meat changes color.

Combine the peppers. Leave to cook for 10 minutes and, if necessary, add a ladle of hot water.

When the peppers are soft, add the chopped green olives.

Season with cumin.

Scented with paprika.

Add the chili pepper.

Stir to combine the spices with the rest of the ingredients, add a ladle of water and cook for another 10 minutes until the filling is well reduced. Remove from heat and let cool.

Take the empanada dough and roll it out with a rolling pin.

Using a pastry cutter with a diameter of 8-10 cm, cut out the discs.

Using a teaspoon, place the filling on each disc.

Add a piece of hard boiled egg.

Close in a crescent shape. Seal the edges well by pressing with your fingers.

You can fold the edges either with your hands.

Or with the tip of a knife.

The empanadas are ready to be fried in plenty of peanut oil.

Enjoy while they're still piping hot!